I have some catching up to do! On Wednesday John sous vide a pork tenderloin. We have often sworn never to buy pork tenderloin again. Usually it turns out dry and tasteless. Using the immersion circulator set to 130F (a little too low, next time we will do 132F) kept the meat moist. Making a mustard sauce also helped. I made a giant tray full of roasted vegetable which I cooked in stages from hardest to most delicate in a 425F oven. One night I think I will just make a tray of vegetables and call it dinner!
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