Vacuum-packed pork tenderloin

Preparation

1. STEP 1 OF 10

   Massage the pork tenderloin with the extra virgin olive oil and Sichuan pepper.

2. STEP 2 OF 10

   Transfer the tenderloin to a vacuum cooking bag, add all the aromatic herbs and seal with the appropriate machine.

3. STEP 3 OF 10

   In a pot of water, place the Roner and heat the water to 65°.

4. STEP 4 OF 10

   Immerse the sealed bag with the meat and cook for 2 hours.

5. STEP 5 OF 10

   At the end of cooking, remove the meat from the bag and pat it dry with an absorbent cloth.

6. STEP 6 OF 10

   Cut into slices and finish cooking them for 1 minute per side in a very hot pan with a little butter. Add salt.

7. STEP 7 OF 10

   Candied mandarins 100 g mandarins 2 g brown sugar Juice of 1/2 untreated lemon. Cook everything together for 5 minutes and set aside, adding a little grated lemon zest.

8. STEP 8 OF 10

   Cocoa and coffee reduction 100 g espresso coffee 6 g cocoa powder 10 g sugar 4 g cornstarch

9. STEP 9 OF 10

   In a small saucepan, combine the powders, pour in the coffee little by little, mix, transfer to medium heat and let simmer until the sauce has thickened.

10. STEP 10 OF 10

    To finish Toasted flaked almonds for a few minutes in a pan, as needed. And now enjoy it 😋

Suggestions

• Roner

• Pot

• Vacuum sealer

• Pan

General Information

Analysis

Macronutrients (100 gr)