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Started By
Message
Nailed it...Sous vide pork tenderloin, wild mushroom and asparagus risotto
Posted on 7/16/17 at 3:37 pm
Posted on 7/16/17 at 3:37 pm
...raspberry chipotle glaze.
9
Posted on 7/16/17 at 3:39 pm to Degas
here
take my upvote.
take my upvote.
Posted on 7/16/17 at 3:57 pm to Degas
I would have trouble eating so little of that.
Posted on 7/16/17 at 4:32 pm to Degas
Wow! That looks amazing.
Posted on 7/16/17 at 6:46 pm to Degas
what temp and how long did u cook it for?
Posted on 7/16/17 at 10:10 pm to Spider John
135 degrees, 1-4 hours. This one went about 2 hours. I seared it in a scalding cast iron pan with ghee and thyme.
Posted on 7/17/17 at 1:45 am to Degas
That looks great. I don't cook pork tenderloin as often as I should.
Posted on 7/17/17 at 6:07 am to Degas
The risotto looks heavenly
Posted on 7/17/17 at 7:59 am to Degas
Looks amazing!
Unfortunately my wife is under the belief that all pork must be cooked extremely well done or else it would make you sick.
Unfortunately my wife is under the belief that all pork must be cooked extremely well done or else it would make you sick.
Posted on 7/17/17 at 8:19 am to Degas
I imagine the sear was done at the end, correct?
Posted on 7/17/17 at 8:30 am to Degas
Wow! Looks and sounds terrific. 
Posted on 7/17/17 at 10:02 am to Degas
my pants just got tight looking at that.
Can you post what you did for the glaze and risotto?
Can you post what you did for the glaze and risotto?
This post was edited on 7/17/17 at 10:04 am
Posted on 7/17/17 at 11:22 am to Degas
I'm not a sous vide kinda guy. At all. But I gotta say that's some good looking tenderloin bruh. Very nice.
Posted on 7/17/17 at 11:35 am to StringedInstruments
quote:
Unfortunately my wife is under the belief that all pork must be cooked extremely well done or else it would make you sick.
Pics and she is wrong.
Posted on 7/17/17 at 12:37 pm to ruzil
10 out of 10 on the plating. Very nice
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