Sous Vide Basics by Jay Nutt

Author:Jay Nutt
Language: eng
Format: epub
Publisher: Robert Rose

Salt

2 tbsp

freshly squeezed lemon juice

30 mL

2 tbsp

freshly squeezed lime juice

30 mL

1

pork tenderloin (about 1 lb/500 g), trimmed and cut in half crosswise (see tip, page 101)

1

Freshly ground black pepper

Vegetable oil or cooking spray

1.In a shallow bowl, combine chipotle powder, ¼ tsp (1 mL) salt, lemon juice and lime juice. Add tenderloin pieces and turn to coat completely.

2.Place tenderloin pieces in freezer bag, spacing them apart, and pour in the remaining juice mixture. Remove excess air and seal bag.

3.Cook in preheated water bath for 1½ hours. Remove bag from water bath and let rest for 10 minutes.

4.Meanwhile, preheat barbecue grill to medium-high.

5.Remove tenderloin from bag, discarding liquid, and transfer to a plate. Gently pat dry (don’t remove all of the seasoning, just the excess liquid). Lightly season all over with salt and pepper.

6.Oil grill and place tenderloin on grill. Grill, turning two or three times, for about 2 minutes per side or until sizzling and marked. Transfer pork to a cutting board and slice crosswise into medallions.

Serving Suggestion

•For fajitas, cut the hot tenderloin crosswise into thin slices, then stack and cut into thin strips and serve in warmed tortillas with sautéed or grilled bell peppers and onion. If the pork is chilled, add it to sautéing vegetables in a skillet for the last minute or two to warm up.

Tip

This tenderloin is delicious cold for sandwiches, canapés or on a salad. At the end of step 3, immerse bag in ice water to chill, then refrigerate the sealed bag for up to 3 days. You can mark the pork on the grill as directed in step 6 before slicing, or skip that step.

Variations

For a milder version, replace the chipotle chile powder with an equal amount of ancho chile powder or regular chili powder.

Instead of grilling the cooked tenderloin, you can finish it in a hot cast-iron pan over medium-high heat. Cooking it in a cast-iron pan will create some smoke. Make sure to have your exhaust vent on and open some windows. If your barbecue grill has a side burner, consider using the cast-iron pan outside.

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