This is a recipe for juicy pork–loin cooked in a sous vide thermal container.
Ingredients
Serves: –+
- Pork tenderloin 900 gr
- Tabil spice blend 2 tbsp
- Salt 1.5 tbsp
- Freshly ground black pepper
- Butter 2 tbsp
Method
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Preheat a cooker to a temperature ranged between 57°C and 60°C. Wash the pork tenderloins and blot the meat on paper towels. Season the meat with salt, pepper and Tabil spice blend.
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Place the meat in separate vacuum cooking bags, add a tablespoon of butter to each bag and seal them with vacuumizer.
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Set the cooking time to 2 hours.
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If you decide to serve the cooked pork later, soak the bags into ice water for one hour before refrigerating. Afterwards, you can also store this product in a freezer.
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If it's going to be dish out immediately, take the pork-loins from the bags and blot it on paper towels. Then heat the pan and fry with oil until golden brown.
