Description
I spent many years preparing pork tenderloin in traditional ways - in the oven. Sometimes baked on the grill. The results often are very good. Lately I'm very interested in technology su Vida (cooking at a low temperature in the package by vacuum). Especially after my son gave me for my birthday a reader for su Views. Those who are not familiar with the su View, you can read more about this technology in my diary: http://www.povarenok .EN/blog/show/57756/ And so I decided to cook pork tenderloin in a sous - the result has surpassed all most courageous expectations.
Ingredients
-
Pork
2.5 kg
-
Onion
1 piece
-
Garlic
5 tooth
-
Lemon juice
2 Tbsp
-
Salt
1 Tbsp
-
Black pepper
2 tsp
-
Mustard
1 Tbsp
-
Coriander
1 Tbsp
-
Thyme
1 Tbsp
-
Cumin
1 Tbsp
Cooking
Onions and garlic cut into large enough
Arrange the onion and garlic in the blender
Get spices - not to forget: Lemon juice, salt, pepper and mustard
And some spices: coriander and thyme
And in addition cumin to give the meat a spicy taste
Prepare The Marinade. Put the spices and lemon juice in the blender
And grind
Prepare ziploc bags - wrap from the neck outward and downward so as to protect the outer surface.
Cut the tenderloin crosswise in half so that the pieces were about the same weight
Dip the tenderloin pieces into the marinade and put in the packages.
Preheat sous View to 65 degrees Celsius. Close the ziploc almost to the end leaving about 3 cm, so the air was coming out. Immerse the bags in the water, keeping the neck above water and give water to squeeze the air out of the bag. Then capacative packages to the end and fastened to the pan su Vida - to packages are not drowned. Set the timer for 3 hours.
Serves either as a separate dish with the garnish of Your choice. Or as a snack.
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