Directions
- Prepare all the spices and mix them together.
- Cut off excess fat from the tenderloin and rub it with lemon juice on all sides.
- Then coat it thoroughly with the spice blend.
- Vacuum seal in a bag designed for cooking at high temperatures.
- If you don't have a vacuum packer, slowly immerse the open bag with tenderloin in a pot of cold water. Finally, when most of the air has escaped, close the bag tightly with a clip or zipper. Remember to prevent water from getting inside the bag.
- Using a sous vide machine or a pot and thermometer, heat the water to the desired temperature.
- For "medium rare" - 130°F/54°C, "Medium" - 138°F/59°C, "Medium well" - 148°F/64°C.
- Place the prepared tenderloin in a pot of preheated water for 3 hours. Remember that the water temperature must remain the same throughout the process.
- After this time, remove the tenderloin. Dry it gently with paper towels and fry it in a very hot pan with a little butter or oil so that the meat turns golden brown on each side (about 40 seconds per side).
- Enjoy tender, juicy and insanely aromatic meat.
Ingredients
300 g ork tenderloin
2 tbsp. lemon juice
1 tsp. salt
1 tsp. sweet paprika
1 tsp. smoked paprika
1 tsp. cayenne pepper
0.5 tsp. freshly ground black pepper
0.5 tsp. garlic powder
Fusion / Other
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