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Well, it IS "food porn . . . "
Pork Tenderloin Sous Vide with Bacon
1 lb. pork tenderloin
1-3 slices bacon
Dried basil
Dried rosemary
Fresh-ground black pepper
1. Set the immersion heater temperature to 135F.
2. Rub the tenderloin with the basil, rosemary and pepper; place in a Ziploc bag and remove the air by the submersion method.
3. Cook the tenderloin in the sous vide for 2 hours.
4. When cooking is done, remove the tenderloin and wrap it in bacon. Secure with toothpicks.
5. Sear the wrapped tenderloin in a cast iron skillet or frying pan until the bacon is done. Remove the toothpicks.
6. Slice the tenderloin into medallions, and serve.
Verdict: Absolutely delicious. Nice and pink inside, although it was done properly, and no salt was required - the bacon took care of that. I had used the bacon drippings, cooking juices from the bag, Marsala and butter to make a pan sauce, but that flopped miserably.
Still, I give this an A grade.
Pork Tenderloin Sous Vide with Bacon
1 lb. pork tenderloin
1-3 slices bacon
Dried basil
Dried rosemary
Fresh-ground black pepper
1. Set the immersion heater temperature to 135F.
2. Rub the tenderloin with the basil, rosemary and pepper; place in a Ziploc bag and remove the air by the submersion method.
3. Cook the tenderloin in the sous vide for 2 hours.
4. When cooking is done, remove the tenderloin and wrap it in bacon. Secure with toothpicks.
5. Sear the wrapped tenderloin in a cast iron skillet or frying pan until the bacon is done. Remove the toothpicks.
6. Slice the tenderloin into medallions, and serve.
Verdict: Absolutely delicious. Nice and pink inside, although it was done properly, and no salt was required - the bacon took care of that. I had used the bacon drippings, cooking juices from the bag, Marsala and butter to make a pan sauce, but that flopped miserably.
Still, I give this an A grade.
Category Photography / Miscellaneous
Species Unspecified / Any
Size 1280 x 720px
File Size 196.8 kB
Listed in Folders
Walt HAS inspired this... https://www.furaffinity.net/view/24363693/
I'm minded of this:
https://www.furaffinity.net/view/20565169/
I'm quite certain that having to go to the ER for stents the next day was pure coinkydink.
https://www.furaffinity.net/view/20565169/
I'm quite certain that having to go to the ER for stents the next day was pure coinkydink.
Sous Vide + Pork is such a wonderful combination. No more dried out pork meals that way.
Bet this tasted fantastic! Wuff so happy to see you're enjoying that Sous Vide system.
Wuff is still having issues himself, trying to create good pan sauces from the drippings in the sous vide bag. For some reason, they seem to want to coagulate and get all lumpy and ick when finished at the higher temperatures in a pot outside of the bag, even though the aroma of the juices shows there's lots of flavor available before trying to make the sauce of them.
Every now and then, wuff gets one to work properly and the results are usually VERY nice. Once Vrghr finds the trick to do that reliably, you can be sure wuff will let his furry friends know the secret!
Bon Appetite!
Bet this tasted fantastic! Wuff so happy to see you're enjoying that Sous Vide system.
Wuff is still having issues himself, trying to create good pan sauces from the drippings in the sous vide bag. For some reason, they seem to want to coagulate and get all lumpy and ick when finished at the higher temperatures in a pot outside of the bag, even though the aroma of the juices shows there's lots of flavor available before trying to make the sauce of them.
Every now and then, wuff gets one to work properly and the results are usually VERY nice. Once Vrghr finds the trick to do that reliably, you can be sure wuff will let his furry friends know the secret!
Bon Appetite!
Mmmmm! That sounds so tasty!
Wuff is thinking that the low temperature cook is expressing proteins that coagulate like egg whites when heated to higher temperature. Perhaps a quick chill in the freezer will separate those out and solidify the fats which can be used for the sauces? Or maybe just needs to heat and filter, then use the clear filtered liquids for the sauce?
Wuff definitely needs to experiment more. Hate the idea of losing all those lovely flavors!
But at least the meat itself turns out so well this way!
Wuff is thinking that the low temperature cook is expressing proteins that coagulate like egg whites when heated to higher temperature. Perhaps a quick chill in the freezer will separate those out and solidify the fats which can be used for the sauces? Or maybe just needs to heat and filter, then use the clear filtered liquids for the sauce?
Wuff definitely needs to experiment more. Hate the idea of losing all those lovely flavors!
But at least the meat itself turns out so well this way!
Here's a couple things to try. Vrghr will be giving these a shot also. 'Net research seems to show decent results (though different) with them.
Seems wuff's thoughts about the proteins were correct. The low temp cook expresses proteins very similar to egg whites, which coagulate into a grey "gel" or slurry at higher temps. Three ways to deal with that, because this slurry still has a LOT of flavor in it:
1) Disguise it: Saute and caramelize some shallots or onions in butter until nice and brown. Add in the bag juices and cook/reduce. Then add the entire batch into a blender and puree energetically until completely smooth.
- The browned veggies will mix into the "slurry" and the whole mass will become a smooth gravy that hides the grey, less-appealing appearance parts but keeps the flavors AND adds the lovely flavors of the veg.
- Wuff would suggest potentially adding some white wine to the skillet too, and reducing it with the rest for even more flavor in the blender
- Might want to add a touch of "Kitchen Bouquet" or other browning liquid to the blender mix if it looks a bit too grey
2) Fry it out: Add some fats to the pan (butter or a good olive oil) and add the bag juices. Cook off the water and fry the remaining proteins out in the butter. Then de-glaze the pan with wine or other liquid. And treat the result like you have de-glazed any other pan you just seared some meat in.
- The proteins should fry up like the fond you get from searing meat (they're basically exactly the same thing). And once you have them fried and brown, you can treat them like any other pan sauce
- Probably a bit more work to de-glaze the pan and fry things up, but should give a nice result
3) Filter it: Wuff's least fav way to deal. Add your other liquids and ingredients to the bag juices and cook, then filter off the grey mess by running it through a coffee filter or paper towel. Use the clear juices as the sauce base.
- You won't get a lot of clear juice out of these. Maybe a couple tablespoons worth, if you're lucky.
- A lot of flavor is going to end up in that filter
- Very messy leftovers, and probably going to need a LOT longer to drain through the filter than you want to spend
Anyway - just some ideas for us to try out for our Sous Vide sauce work. Hopefully one of these, or a combo, like frying out the proteins and THEN adding the shallots/onions to both caramelize and simultaneously de-glaze, ought to render out a lovely sauce to complement some great foods out of the sous vide!
Here's hoping! Bon Appetite!
Seems wuff's thoughts about the proteins were correct. The low temp cook expresses proteins very similar to egg whites, which coagulate into a grey "gel" or slurry at higher temps. Three ways to deal with that, because this slurry still has a LOT of flavor in it:
1) Disguise it: Saute and caramelize some shallots or onions in butter until nice and brown. Add in the bag juices and cook/reduce. Then add the entire batch into a blender and puree energetically until completely smooth.
- The browned veggies will mix into the "slurry" and the whole mass will become a smooth gravy that hides the grey, less-appealing appearance parts but keeps the flavors AND adds the lovely flavors of the veg.
- Wuff would suggest potentially adding some white wine to the skillet too, and reducing it with the rest for even more flavor in the blender
- Might want to add a touch of "Kitchen Bouquet" or other browning liquid to the blender mix if it looks a bit too grey
2) Fry it out: Add some fats to the pan (butter or a good olive oil) and add the bag juices. Cook off the water and fry the remaining proteins out in the butter. Then de-glaze the pan with wine or other liquid. And treat the result like you have de-glazed any other pan you just seared some meat in.
- The proteins should fry up like the fond you get from searing meat (they're basically exactly the same thing). And once you have them fried and brown, you can treat them like any other pan sauce
- Probably a bit more work to de-glaze the pan and fry things up, but should give a nice result
3) Filter it: Wuff's least fav way to deal. Add your other liquids and ingredients to the bag juices and cook, then filter off the grey mess by running it through a coffee filter or paper towel. Use the clear juices as the sauce base.
- You won't get a lot of clear juice out of these. Maybe a couple tablespoons worth, if you're lucky.
- A lot of flavor is going to end up in that filter
- Very messy leftovers, and probably going to need a LOT longer to drain through the filter than you want to spend
Anyway - just some ideas for us to try out for our Sous Vide sauce work. Hopefully one of these, or a combo, like frying out the proteins and THEN adding the shallots/onions to both caramelize and simultaneously de-glaze, ought to render out a lovely sauce to complement some great foods out of the sous vide!
Here's hoping! Bon Appetite!
I got the giggles like a naughty 5 year old, I am highly and apparently easily amused. Knowing the probable nature of comments I read them with more amusement. I wish I had an icon that was a hand slapping my forehead. Perhaps a different presentation may be in order next time, sliced and served so we can see the finished colour of the tenderloin and its accompaniments. *hugs*
What type of bacon is that?
What type of bacon is that?
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