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re: Sous Vide Rib Roast

Posted on 12/24/17 at 11:58 pm to
Posted by Degas
2187645493 posts
Member since Jul 2010
11415 posts
Posted on 12/24/17 at 11:58 pm to
Pork tenderloin. A couple of hours at 135 pat it dry and then give it a sear and a quick butter and herb baste. A very hot pan, and not too long because you don't want to cook the inside.
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