Garlic and thyme pork tenderloin (SV): Difference between revisions
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Revision as of 12:54, 1 March 2015
| Garlic and thyme pork tenderloin (SV) | |
|---|---|
 |
| Pork tenderloin fillet | |
| Servings: | Serves 4 |
| Ready in: | Up to 8 hours, 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | Up to 8 hours |
| Difficulty: | 
|
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