13
Jul
To finish on the stove sear it in a hot pan with a little olive oil for 2 to 3 minutes a sideIf youre finishing it on the grill preheat the grill to medium-high and grill the tenderloin for 2 to 3 minutes per sideThe goal for either method is to use medium-high heat to develop a nice crust on the outside without over cooking the middle. Pat the surface of the pork dry with paper towels.
Brush the Korean BBQ sauce onto all sides of the pork loin and broil for two minutes on each side turning and brushing the pork with more BBQ sauce as you broil.
Sous vide pork tenderloin finish on grill. Finish the sous vide pork tenderloin with a sear Remove the pork from the bag discarding the bag and any aromatics inside. Pat the surface of the pork dry with paper towels. In a cast-iron pan or heavy skillet heat the oil and butter over high heat.
Pork tenderloin is the dream weeknight mealeasy delicious and healthy. Different from a whole pork loin tenderloin is a lean delicately flavored muscle that runs along the backbone of the pig. Traditionally prepared hot and fast this delicate slab of tender meat gets cooked into sous vide submission and comes out just the way we like itpretty and pink.
Season your pork tenderloin generously with salt and pepper and top with thyme. Place meat into a sealable plastic bag and remove all air. To do this you can use a vacuum sealer or displace the air by submerging the bag in water slowly until the bag is airless and sucked flat to the pork.
Pre-heat the broiler. Brush the Korean BBQ sauce onto all sides of the pork loin and broil for two minutes on each side turning and brushing the pork with more BBQ sauce as you broil. Alternatively you can grill the pork on a very hot grill or in a very hot grill.
Lean pork loin is cooked to perfection in a sous vide water bath until moist and tender before being finished with indirect heat on the grill until smoky and golden brown. Youll never look at pork loin the same. I sous vide them up and throw them on the grill.
For the grilling piece. After theyre done in the vide I will already have the grill pre heated as hot as itll go. I throw on the steaks grill closed.
Time it 30 seconds. Open grill turn steaks 90 for grill marks. Time another 30 seconds and flip.
Using a sous vide immersion circulator preheat a water bath to the desired finishing temperature according to the chart above and in the notes. Season pork generously with salt and pepper. Place in sous vide bags along with half of herbs garlic and shallots if using and distribute evenly.
Set sous vide machine to 60C140F. In a bowl mix together soy sauce lemon pepper and garlic. Put the pork tenderloin in a freezer bag with the soy sauce marinade and remove the air through a vacuum sealer or the displacement method.
Drop tenderloin in the bath for 2 hours. Lean tender juicy and just a little bit fancy pork tenderloin is an ideal mid-week treat. Thanks to its aforementioned leanness its also notoriously easy to overcook resulting in an unsatisfyingly dry texture.
Well if youre planning on using Suvie or sous vide you can leave any fears of dry pork behind. Your tenderloin is guaranteed to be perfectly rosy pink all the way through with our precision sous vide. It offers the texture of a perfectly cooked pork tenderloin paired with the rich flavor that comes with the fat you get in pork shoulder.
A quick finish on a grill pan or grill if youve already got it heated along with some barbecue sauce and this pork gives the impression that youve spent hours manning a grill. To finish on the stove sear it in a hot pan with a little olive oil for 2 to 3 minutes a sideIf youre finishing it on the grill preheat the grill to medium-high and grill the tenderloin for 2 to 3 minutes per sideThe goal for either method is to use medium-high heat to develop a nice crust on the outside without over cooking the middle. Pork tenderloin is a great cut for the grill.
A small pork roast this piece of meat it amazingly tender if cooked right. That method is a hot sear over direct heat then a slow finish over indirect heat. This process is going to give you a tender juicy tenderloin with a crusty wonderful surface.