Brama of quality pork fillet from a restaurant at home? Our Sous Video method It offers juicy, perfectly cooked pork recipes Each time, finished in a herbaceous butter bath that has a taste of a fortune.
This recipe brings pork fillet to new heights. Pork fillet, non -pork loin (Even if you can under pork vacuum as well). Pork fillet is a small small pork cut From the pork equivalent to the beef fillet from a cow.
We begin by cooking the pig in the water bath, ensuring perfection from the board on board. Cooking Sous Vide science allows the entire roast to cook evenly without too cooked bites.
So, we end up with a fast burning, infusing the pig with the aromatic flavors of rosemary, thyme and garlic. The full -bodied touch? A velvety mustard cream sauce This is magnificently complete the tender pork.
Whether you are a sous or new enthusiast for the technique, our Passo-Passo guide guarantees infallible results. Prepare to impress your family or dinner with this succulent pork fillet in herbs that rival with a refined culinary experience.
Ingredients for sous saw fillet – pork
- Tender pork
- Kosher salt
- Not salty butter
- Garlic segments, chopped
- Fresh rosemary
- Fresh thymus
- Black pepper
Like pork video:
- Prepare the pig:
- Remove the pork from the packaging and dry.
- Remove Silverskin with a sharp knife and an even thickness lesson.
- Season freely with salt and put in a vacuum bag, removing all the air.
- Sous saw the pig:
- Set your precision kitchen machine SUUS VIDE ON 140 ° F.
- Dip the pork in the water bath for 2-3 hours.
- Remove, open the bag and dry the pig, reserving the juices if you prepare a sauce in the pan.
- Sear the pig:
- Heat a carbon or cast iron steel pan with butter, add aromatics like fresh herbs and garlic.
- BROW THE PORT ON ALL LOWS UNTIL GARNING, embarking with aromatic butter.
- Serve:
- Rest the pork for 5 minutes, then cut the wheat.
- Season with salt and pepper.
- Serve with a dijon mustard cream sauce Made by the drips of the pan, if desired.
Tips for cooking pork fillet:
- Temperature control: Keeping the right water temperature is crucial to also cook.
- Towal Pat before burning: Ensure that the pig is dry before burning helps to reach a better crust.
- Do not overwhelm the pan: BROAB the fillets one at a time if necessary to avoid steam.
- Use fresh herbs: More flavor and aroma start during the burning process.
Because you will love this recipe of pork fillet:
This sous pork fillet captures the essence of gourmet cuisine at home. Take advantage of the precise Sous Vide Cooking temperatures to provide exceptionally tender meat. The rapid burning in aromatic butter adds depth and a delicious crust, making each bite a perfect harmony of flavors.
How to serve:
Pork fillet is excellent combined with light contours such as Roasted green beansa crunchy salad, or Fry vegetables to balance the wealth.
The mustard cream sauce adds a creamy and spicy complement that improves the succulent pork slices. If we need it, we highly recommend it Smoked cabbage, As a combination of pork, cabbage, And the sauce is divine.
Wine match:
Combine this light protein with a crunchy dry white wine like a Sauvignon Blanc, Pinot grayOR Albariño
Leftovers and storage
After cooled, wrap any remaining pork fillet in a plastic film or wrapping and keep it in the refrigerator for 3 days.
To heat: Heat the pig preheating an oven to 325 degrees F. Wrap the pig in a sheet and heat in the oven for 10-12 minutes.
Most delicious pork fillet recipes
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Unlock the secret to the cooked pork perfectly every time. Our recipe guides you through the pork fillet of tender precision cooking, juicy and uniformly cooked from the infusion on board herbs and finished with a golden burn.
Prevent the screen from going to sleep
Prepare the pork fillet
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Remove the pork fillet from the package and dry with paper towels.
2 pork fillets
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Using a flexible fillet knife or a combination knife, carefully remove the skin of the topic from the fillet and cut any random pieces for even thickness.
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Connect the pork fillets on all sides with a liberal salt coating.
1 tablespoon of Kosher salt
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Place the pork fillets in a vacuum packet, remove the air and the seal. Depending on the size of the fillets or bags, two bags can be used.
Sous saw the pork fillet
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Prepare your Sous water bath for 140 degrees F.
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When the water is preheated, it dips the sealed pork fillet bag in the water bath. Use a metal network network, if necessary to keep the bag completely submerged.
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Sous saw the pork fillet for 2-3 hours.
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Carefully remove the pork from the water bath.
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Open the bag and remove the fillets, giving a pat again with paper towels and put aside any drips for a pan in the pan, if desired.
Scam the pork fillet
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Preheated a cast iron or carbon steel pan over medium-high heat.
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Add the butter to the pan and turn to cover. Add the fresh herbs and garlic to create an aromatic butter.
4 tablespoons of non -salted butter, 3 cloves of garlic, 2 sprigs of fresh rosemary, 4-5 twigs of fresh thyme
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Working quickly, add the pork fillets and brown on all sides, from 45 to 60 seconds, rotating and embellishing the crust forms,
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Immediately remove from the fire.
Serve
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Let the pork fillet rest for 5 minutes, attempted freely with before cutting the wheat into slices ½ thick “for the service.
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Connect with a pinch of salt and black pepper just ground and serve.
Black pepper
Mustard cream sauce: We combine this pork fillet with a mustard cream sauce made with the affections from the pan in which the fillets are brown. We return the pig in the pan to cover it in the sauce to serve.
Service: 1service | Calories: 796Kcal | Carbohydrates: 1G | Protein: 125G | Fat: 29G | Saturated fat: 12G | Polynsaturo fat: 4G | Monolysatuine fat: 10G | Trans fat: 1G | Cholesterol: 413mg | Sodium: 1479mg | Potassium: 2391mg | Fiber: 0.2G | Sugar: 0.02G | Vitamin A: 287Iu | Vitamin C: 2mg | Soccer: 46mg | Iron: 6mg
