Sous vide

[croatan]

I made the best pork tenderloin I've ever had last night. Cooked two of them (one peppercorn pre-seasoned and one au natural that I did with salt, pepper, oregano, garlic, and butter) at 136 for an hour and a half or so and then seared in cast iron. It was the most tender pork I've ever eaten. I served the medium-rare pork to two people who normally only eat well-done steaks and they both loved it. I don't think I'll ever do a pork tenderloin any other way again.

Also, while the pork was in the bath, I threw in some asparagus with salt, pepper, garlic, red pepper flakes, and butter. Let it sit with the pork for half an hour or so, then when I took the pork out, I added some boiling water and bumped the temp up to 170ish for another 10-15 minutes. Came out great. I don't normally even like asparagus, but this way it had good flavor and didn't have any of that nastiness that I usually associate with the stuff.