Garlic and thyme pork tenderloin (SV): Difference between revisions
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 2 | |CookTime = 2 hours | ||
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A simple recipe using one of the best | A simple recipe using one of the best [[Pork|pork]] cuts, cooked sous vide | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 piece of | | 1 piece of [[Pork tenderloin|pork tenderloin]] (fillet) weighing about 650g | ||
| 1 tablespoon | | 1 tablespoon [[Garlic powder|garlic powder]] | ||
| 1 | | 1.5 tsps. [[Dried|dried]] or 1-2 tablespoons [[Fresh thyme|fresh thyme]] | ||
| | | [[Freshly ground pepper]] | ||
| | | [[Salt]] (see Chef's notes below) | ||
| | | [[Oil]] | ||
}} | }} | ||
=== | ===[[Mise en place]]=== | ||
* Pre-heat the water bath to 56 | * Pre-heat the water bath to 56.5 C for medium rare or 60 C for medium | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| Pat dry the | | Pat dry the [[Pork|pork]]. | ||
| Smear with the | | Smear with the [[Garlic powder|garlic powder]]. [[Thyme|thyme]] and [[Pepper|pepper]]. Sprinkle with [[Salt|salt]] if desired at this stage (see Chef's notes below). | ||
| Place in a suitable vacuum packing bag and seal | | Place in a suitable vacuum packing bag and seal. | ||
| Put into the bath and cook for a minimum of 2 hours and a maximum of 8 hours | | Put into the bath and cook for a minimum of 2 hours and a maximum of 8 hours. | ||
| Remove from the bag and drain | | Remove from the bag and drain. | ||
| In the meantime, pre-heat | | In the meantime, pre-heat [[Oil|oil]] in a [[Frying pan|frying pan]] as hot as you can. | ||
| Season with | | Season with [[Salt|salt]] if you have not previously done so. | ||
| | | [[Sear]] the [[Meat|meat]] for a minute each side until [[Browned|browned]]. | ||
| Pat dry, | | Pat dry, [[Rest for|rest for]] a few minutes, the cut into slices. | ||
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
As part of a | As part of a [[Main course|main course]], serve with [[Roast potatoes|roast potatoes]] or [[Mash|mash]], [[Vegetables|vegetables]] and [[Onion gravy|onion gravy]]. Alternatively serve hot or cold as a [[Snack|snack]] or [[Tapa|tapa]] with [[Salad|salad]] and/or a [[Salsa|salsa]] | ||
===Variations=== | ===Variations=== | ||
Use | Use [[Oregano|oregano]] or [[Marjoram|marjoram]] instead of the [[Thyme|thyme]] | ||
===Chef's notes=== | ===Chef's notes=== | ||
Season with [[Salt|salt]] by all means, BUT if a) you are not starting the cooking process straight away or b) cooking for a long period or c) using the cook-chill method, it would be better to salt just before [[Searing|searing]]. Contact between [[Meat|meat]] and salt for a longer length of time may cause the meat to be dry | Season with [[Salt|salt]] by all means, BUT if a) you are not starting the cooking process straight away or b) cooking for a long period or c) using the cook-chill method, it would be better to salt just before [[Searing|searing]]. Contact between [[Meat|meat]] and salt for a longer length of time may cause the meat to be dry | ||
Revision as of 07:34, 28 December 2014
📌 This page needs a photograph! 📷 [robots:noindex]
| Garlic and thyme pork tenderloin (SV) | |
|---|---|
| Electus |
| Servings: | 3-4 |
| Ready in: | 2 hours, 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 2 hours |
| Difficulty: | 
|
This recipe needs further development
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The author of this recipe feels that it needs improving before it can be considered complete.
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A simple recipe using one of the best pork cuts, cooked sous vide
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 piece of pork tenderloin (fillet) weighing about 650g
- 1 tablespoon garlic powder
- 1.5 tsps. dried or 1-2 tablespoons fresh thyme
- Freshly ground pepper
- Salt (see Chef's notes below)
- Oil
Mise en place
- Pre-heat the water bath to 56.5 C for medium rare or 60 C for medium
Method
- Pat dry the pork.
- Smear with the garlic powder. thyme and pepper. Sprinkle with salt if desired at this stage (see Chef's notes below).
- Place in a suitable vacuum packing bag and seal.
- Put into the bath and cook for a minimum of 2 hours and a maximum of 8 hours.
- Remove from the bag and drain.
- In the meantime, pre-heat oil in a frying pan as hot as you can.
- Season with salt if you have not previously done so.
- Sear the meat for a minute each side until browned.
- Pat dry, rest for a few minutes, the cut into slices.
Serving suggestions
As part of a main course, serve with roast potatoes or mash, vegetables and onion gravy. Alternatively serve hot or cold as a snack or tapa with salad and/or a salsa
Variations
Use oregano or marjoram instead of the thyme
Chef's notes
Season with salt by all means, BUT if a) you are not starting the cooking process straight away or b) cooking for a long period or c) using the cook-chill method, it would be better to salt just before searing. Contact between meat and salt for a longer length of time may cause the meat to be dry