Sous Vide of Pork Tenderloin With Carrots and Potatoes - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Sous Vide of Pork Tenderloin With Carrots and Potatoes

    processing...

    NEWSLETTERS

    Sous Vide of Pork Tenderloin With Carrots and Potatoes

    Pork

    8 ounce of trimmed pork tenderloin, seasoned with 1 tsp salt and 1/2 tsp pepper, sealed in food grade vacuum bag under medium pressure and cooked in circulating water bath of 62 degrees C for 1 hour, then sear in saute pan just to brown.

    Carrots

    3 each medium carrots scrubbed/top trimmed/split lengthwise, seasoned with 1 tsp salt, 1 tsp madras curry powder, 1 pad of butter, sealed in food grade bag under high pressure and cooked in circulating water bath of 85 degrees C for 45 minutes.

    Potatoes

    3 baby potatoes scrubbed, seasoned with 1 tsp salt, 1 tbsp duck fat, 1 clove garlic,1 sprig thyme, sealed in food grade bag under high pressure and cooked in circulating water bath of 85 degrees C for 1 hour.

    Note: General food safety notes on cooking sous vide: All food must be sealed while cold and cooked immediately or stored cold until water bath reaches prescribed temperature; use only new/clean food grade high temperature vacuum bags; use the freshest ingredients and discard leftovers due to longer exposure of food being in hazardous temperature zones for a prolonged cooking period.