Sous-vide pork fillet

From Cookipedia

A little sous-vide experiment using some very reasonable Aldi frozen Scottish pork fillet tenderloin (£6.69 per kg) and some odds that were laying about in the freezer.

I will only cook the tenderloin sous-vide for a maximum of 3 hours, but I am going to vacuum seal the fillet and marinade for about 6 hours.

I've vacuum sealed the frozen pork 1 heaped teaspoon of Taste Sensation Lime Juice Powder together with 170 ml of frozen home-made apple sauce and a splash of frozen Stella lager. (A good cook never throws any food away!)

For the 'marinade' I put the frozen vac-sealed apple-pork filet in the sous-vide cooker at it's lowest setting [45°C - 113°F] for about 6 hours. Jiggle it now and then. That should allow the acid in the fruit to penetrate the meat.

For the final cook, remove the pork fillet from the vac-bag , wipe the pork fillet with a paper towel and roll it in the powdered herbs - reseal and cook sous-vide for 3 hours at 58°C - 136°F

Sous-vide pork fillet
Electus
Served with squash mash, Sous-vide garlicy Brie mushrooms and pan-fried courgettes
Servings:Serves 4
Calories per serving:361
Ready in:12 hours
Prep. time:9 hours
Cook time:3 hours
Difficulty:Easy
Recipe author:Chef
First published:11th December 2020

Best recipe review

Still fairly tough 🤫

3/5

Pork fillet is normally so tender and I've had a few failures with the Aldi pork fillet - must try this again with meat farmed from out local butchers.

Jerry, aka Chef)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

powdered herb mixture

Method

  1. Marinade the pork fillet for as long as you can in the apple sauce, lime juice powder and a little lager, wine or even sherry. I've used my sous-vide cooker on ait's lowest setting to do this.
  2. When you are ready to cook, discard the apple mixture, dry the pork fillet and roll in the herb mixture. Vacuum seal again and cook in the sous-vide bath for 3 hours at 58°C - 136°F


Serving suggestions

We're serving this with courgettes, squash mash and sous-vide mushrooms cooked in brie and garlic.

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