Difference between revisions of "Sous vide Tex-Mex pork tenderloin fillet"

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|title=Sous vide Tex-Mex pork tenderloin fillet recipe
 
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|description=Pork tenderloin cooked sous-vide is glorious. Tender and juicy with a hint of spice and herbs. I actually cooked this for another recipe, Cheatin' pork enchiladas as I needed pre-cooked tenderloin.
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|keywords=#herbs #onion #spice #porktenderloin #sousvide #porkfillet #porktenderloinfillet #blowtorch #tacoseasoning #sousvidetexmexporktenderloinfillet #blend
|og:image=https://www.cookipedia.co.uk/wiki/images/6/63/Sous_vide_TexMex_pork_tenderloin_fillet_recipe.jpg
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|description=Pork tenderloin cooked sous-vide is glorious. Tender and juicy with a hint of spice and herbs. I actually cooked this for another recipe, Cheatin' pork enchiladas as I needed pre cooked tenderloin
 
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<span class="review">
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====Random recipe review====
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'''<span class="reviewTitle">Sort and spicy</span>'''
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
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<span class="reviewDesc">This is exsquisite. The only downside is that you do need a sous vide cooker.  If you've got one, then start cooking!</span>
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<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
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|TotalCalories = 465
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|PortionCalories = 232
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|DatePublished=1st March 2015
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|Author=Chef
 
|ImageComment =  
 
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|Servings = Serves 2
 
|Servings = Serves 2
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|PrepTime =  15 minutes
 
|PrepTime =  15 minutes
 
|CookTime =  9 hours
 
|CookTime =  9 hours
|Image = [[Image:Sous vide TexMex pork tenderloin fillet recipe.jpg|300px|alt=Electus]]
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[[Image:Sous vide TexMex pork tenderloin fillet vac sealed.jpg|300px|thumb|right|Vacuum sealed, ready to cook for 9 hours]]
 
[[Image:Sous vide TexMex pork tenderloin fillet vac sealed.jpg|300px|thumb|right|Vacuum sealed, ready to cook for 9 hours]]
 
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[[Pork tenderloin]] cooked [[Sous-vide|sous-vide]] is glorious.  Tender and juicy with a hint of [[Spice|spice]] and [[Herbs|herbs]].  I actually cooked this for another recipe, [[Cheatin' pork enchiladas]] as I needed pre-cooked [[Tenderloin|tenderloin]].  This would be fabulous cooked as it is but if you are going to use it in another recipe, try to avoid overcooking the pork in the second recipe or you will lose the benefit of cooking [[Sous vide|sous vide]].
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[[Pork tenderloin]] cooked [[Sous-vide|sous-vide]] is glorious.  Tender and juicy with a hint of [[Spice|spice]] and [[Herbs|herbs]].  I actually cooked this for another recipe, [[Cheatin' pork enchiladas]] as I needed pre cooked [[Tenderloin|tenderloin]].  This would be fabulous cooked as it is but if you are going to use it in another recipe, try to avoid overcooking the pork in the second recipe or you will lose the benefit of cooking [[Sous vide|sous vide]].
===Ingredients===
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{{RecipeIngredients
 
{{RecipeIngredients
  
 
| 1 [[Pork tenderloin fillet|pork tenderloin fillet]] (about 700g)
 
| 1 [[Pork tenderloin fillet|pork tenderloin fillet]] (about 700g)
 
| 2 bunches of [[Sage leaves|sage leaves]]
 
| 2 bunches of [[Sage leaves|sage leaves]]
| Half small [[Onion|onion]], peeled and sliced
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| &#189; small [[Onion|onion]], peeled and sliced
 
| 1 stick of celery, cut into moons
 
| 1 stick of celery, cut into moons
 
| 1 tablespoon of [[Old India Taco Seasoning]] or a similar [[Spice|spice]] [[Blend|blend]]
 
| 1 tablespoon of [[Old India Taco Seasoning]] or a similar [[Spice|spice]] [[Blend|blend]]
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| Wipe the edge to be sealed with a [[Paper towel|paper towel]] to ensure it seals properly.
 
| Wipe the edge to be sealed with a [[Paper towel|paper towel]] to ensure it seals properly.
 
| [[Vacuum seal]] the bag.  I like to seal twice at both ends, but that's just the pessimist in me!
 
| [[Vacuum seal]] the bag.  I like to seal twice at both ends, but that's just the pessimist in me!
| Cook [[Sous vide|sous vide]] at 59° C for up to 9 hours or at least a minimum of 3 hours.
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| Cook [[Sous vide|sous vide]] at 59°C (''138.2°F'') for up to 9 hours or at least a minimum of 3 hours.
 
| Once cooked, discard the [[Onions|onions]] and [[Herbs|herbs]] and any juices.
 
| Once cooked, discard the [[Onions|onions]] and [[Herbs|herbs]] and any juices.
 
| If you want to [[Brown|brown]] the outside, cook in a hot pan with a little [[Butter|butter]] for a few minutes, adding an extra blast of a [[Blowtorch|blowtorch]] if you have one.
 
| If you want to [[Brown|brown]] the outside, cook in a hot pan with a little [[Butter|butter]] for a few minutes, adding an extra blast of a [[Blowtorch|blowtorch]] if you have one.
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===Chef's notes===
 
===Chef's notes===
 
If you are using [[Old India Taco Seasoning]], don't add any [[Salt|salt]] or [[Pepper|pepper]] as this mix is pretty salts already.  However, without Old [[India]] [[Taco seasoning|taco seasoning]], this would be delicious with just a grind of pepper and a pinch of salt added before sealing the bag.
 
If you are using [[Old India Taco Seasoning]], don't add any [[Salt|salt]] or [[Pepper|pepper]] as this mix is pretty salts already.  However, without Old [[India]] [[Taco seasoning|taco seasoning]], this would be delicious with just a grind of pepper and a pinch of salt added before sealing the bag.
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[[Category:Sous vide recipes]]
 
[[Category:Sous vide recipes]]
 
[[Category:Sous vide cooking]]
 
[[Category:Sous vide cooking]]
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<!-- footer hashtags --><code 'hashtagrev:032020'>#herbs #onion #spice #porktenderloin #sousvide #porkfillet #porktenderloinfillet #blowtorch #tacoseasoning #sousvidetexmexporktenderloinfillet #blend </code><!-- /footer_hashtags -->

Revision as of 15:20, 10 August 2020


Random recipe review

Sort and spicy

5/5

This is exsquisite. The only downside is that you do need a sous vide cooker. If you've got one, then start cooking!

The Judge


Sous vide Tex-Mex pork tenderloin fillet
Difference between revisions of
Servings:Serves 2
Calories per serving:232
Ready in:9 hours, 15 minutes
Prep. time:15 minutes
Cook time:9 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:1st March 2015
Vacuum sealed, ready to cook for 9 hours

Pork tenderloin cooked sous-vide is glorious. Tender and juicy with a hint of spice and herbs. I actually cooked this for another recipe, Cheatin' pork enchiladas as I needed pre cooked tenderloin. This would be fabulous cooked as it is but if you are going to use it in another recipe, try to avoid overcooking the pork in the second recipe or you will lose the benefit of cooking sous vide.


Ingredients

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


Method

  1. If you have a meat tenderiser with metal blades, stamp the tenderloin all over, on both sides.
  2. Cut the pork fillet into 2 pieces so it will fit into a large vacuum bag together with the onion a herbs.
  3. Seal the bag at one end and add the pork tenderloin, onion, herbs and spices.
  4. Hold the bag closed and shake well to mix.
  5. Wipe the edge to be sealed with a paper towel to ensure it seals properly.
  6. Vacuum seal the bag. I like to seal twice at both ends, but that's just the pessimist in me!
  7. Cook sous vide at 59°C (138.2°F) for up to 9 hours or at least a minimum of 3 hours.
  8. Once cooked, discard the onions and herbs and any juices.
  9. If you want to brown the outside, cook in a hot pan with a little butter for a few minutes, adding an extra blast of a blowtorch if you have one.
  10. Slice and serve!

Chef's notes

If you are using Old India Taco Seasoning, don't add any salt or pepper as this mix is pretty salts already. However, without Old India taco seasoning, this would be delicious with just a grind of pepper and a pinch of salt added before sealing the bag.

See also

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#herbs #onion #spice #porktenderloin #sousvide #porkfillet #porktenderloinfillet #blowtorch #tacoseasoning #sousvidetexmexporktenderloinfillet #blend
https://www.cookipedia.co.uk/recipes_wiki/Sous_vide_Tex-Mex_pork_tenderloin_fillet