Sous Vide of Pork Tenderloin With Carrots and Potatoes

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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.

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