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Pork Tenderloin "Tips"...Final Outcome With Pics
Posted on 7/27/17 at 6:34 pm
Posted on 7/27/17 at 6:34 pm
When I say tips, I don't mean advice, I mean the tips of the meat. My store had them on sale for dirt cheap. The package I got was the size of a twin pack of regular pork tenderloin, but was $2.
Here's the sealed package with a beat up looking sticker due to thawing...
I had no idea what to expect as far as size when I broke open the pack. There were two large pieces which I'm going to sear for sandwiches, but the smaller ones I decided to cut up into bite sized pieces. Even before I cut them into pieces they were a pain to clean because I had to trim each of them, rather than just one whole tenderloin.
I decided to go with this marinade: Mirin, lime ponzu, local honey, fish sauce, sriracha, and sake.
Instead of marinating them and then cooking, I'm eliminating the middle man. The marinade and pork bites got sealed and then into a 135 degree water bath, aka sous vide for one hour.
Stay tuned and check back, I'll update this thread to show you what I'm going to do once they're cooked...
Here's the sealed package with a beat up looking sticker due to thawing...
I had no idea what to expect as far as size when I broke open the pack. There were two large pieces which I'm going to sear for sandwiches, but the smaller ones I decided to cut up into bite sized pieces. Even before I cut them into pieces they were a pain to clean because I had to trim each of them, rather than just one whole tenderloin.
I decided to go with this marinade: Mirin, lime ponzu, local honey, fish sauce, sriracha, and sake.
Instead of marinating them and then cooking, I'm eliminating the middle man. The marinade and pork bites got sealed and then into a 135 degree water bath, aka sous vide for one hour.
Stay tuned and check back, I'll update this thread to show you what I'm going to do once they're cooked...
This post was edited on 7/27/17 at 10:30 pm
3
Posted on 7/27/17 at 7:35 pm to Degas
quote:
Stay tuned and check back, I'll update this thread to show you what I'm going to do once they're cooked...
This thread has fricking commercials?! Boooooooooo
Posted on 7/27/17 at 7:36 pm to Degas
Shish kabobs?
Posted on 7/27/17 at 8:15 pm to KosmoCramer
What goes better with pork than more pork, especially bacon? 
It's been more than an hour, but that won't hurt the tenderloin a bit, one of the benefits of sous vide cooking.
Into the cold oven go the thick cut bacon which I've cut the pieces in half. I'm going to turn the oven on to 400 degrees and pull them out after 13 minutes. Why 13? Superstition. This will par cook the bacon but still be pliable to work with. Back to the kitchen...
It's been more than an hour, but that won't hurt the tenderloin a bit, one of the benefits of sous vide cooking.
Into the cold oven go the thick cut bacon which I've cut the pieces in half. I'm going to turn the oven on to 400 degrees and pull them out after 13 minutes. Why 13? Superstition. This will par cook the bacon but still be pliable to work with. Back to the kitchen...
Posted on 7/27/17 at 8:43 pm to Degas
expired yesterday baw, didn't smell bad?
says 7/26 on the label
says 7/26 on the label
This post was edited on 7/27/17 at 8:44 pm
Posted on 7/27/17 at 8:53 pm to FunroePete
Bought it yesterday semi frozen. It passed the smell test.
Pulled from the oven and cooling slightly...
Pulled from the oven and cooling slightly...
Posted on 7/27/17 at 8:59 pm to Degas
Hardest thing is not swiping a piece or two of that meat candy
Posted on 7/27/17 at 9:41 pm to GeauxTigers0107
Here they are in assembly. The bacon shortened after par cooking, so next time I will know to cut them to 3/4 and use the rest for other cooking. Also, I'll need to work with the bacon virtually right out of the oven because it stiffened up as I got to it.
I trimmed the toothpicks so they wouldn't stick out so that I could evenly cook the bacon in a skillet. I then let them go just a bit more in the already hot oven.
I took the toothpicks out, plated it with chilled Sweet Baby Ray's raspberry chipotle sauce. I have reserved the liquid from the sous vide bag and will be using that for a future dish in a sauce.
I just tried one...holy shite. The bacon, the crunch from the water chestnut, the heat that comes on from the sriracha...yup...I'm making this again to entertain guests as passed hors d'oeuvres.
I trimmed the toothpicks so they wouldn't stick out so that I could evenly cook the bacon in a skillet. I then let them go just a bit more in the already hot oven.
I took the toothpicks out, plated it with chilled Sweet Baby Ray's raspberry chipotle sauce. I have reserved the liquid from the sous vide bag and will be using that for a future dish in a sauce.
I just tried one...holy shite. The bacon, the crunch from the water chestnut, the heat that comes on from the sriracha...yup...I'm making this again to entertain guests as passed hors d'oeuvres.
This post was edited on 7/27/17 at 9:49 pm
Posted on 7/28/17 at 5:32 am to Degas
Would definitely eat that, love the addition of the water chestnut.
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