Pork Tenderloin
Sous Vide Method:
Instructions:
- Prepare the Pork Tenderloin:
- Season the pork tenderloin generously with Meat Church’s Honey Hog and Meat Church’s Holy Voodoo.
- Bag the Pork:
- Place the seasoned pork tenderloin in a vacuum-seal bag or a resealable plastic bag. If using a resealable bag, use the water displacement method to remove air: slowly lower the bag into the water bath until the air is pushed out, then seal the bag just above the waterline.
- Set Up the Sous Vide:
- Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature to 137°F for a tender, medium rare pork tenderloin. If you prefer medium, set the temperature to 141F.
- Cook the Pork:
- Submerge the bagged pork in the water bath. Cook for 1.5 to 2 hours.
- Finish and Sear:
- Once cooked, remove the pork from the bag and pat it dry with paper towels.
- Heat 1-2 tablespoons of olive oil or butter in a hot skillet over medium-high heat.
- Sear the pork tenderloin for 1-2 minutes on each side until browned and caramelized.
- Rest and Serve:
- Allow the pork tenderloin to rest for a few minutes before slicing. Serve with your favorite sides and enjoy!
Tri-Tip
Sous Vide Method:
Instructions:
- Prepare the Tri-Tip.
- Season the steaks generously on both sides with the OTF Steak Trio (Spade L. Ranch, White Lighting, and OTF Brisket Rub)
- Seal the bag:
- Place each steak in a vacuum-sealable bag or a resealable plastic bag. Add a crushed garlic clove and a sprig of rosemary or thyme to each bag for extra flavor. If using a resealable bag, use the water displacement method to remove the air:
- Submerge the bag in water up to the seal, letting the water pressure push the air out before sealing the bag completely.
- Preheat the Sous Vide Water Bath:
- Set your sous vide precision cooker to the desired temperature based on your preferred doneness:
- For Tri-Tip:
- Rare: 129°F (54°C) – 6 to 8 hours
- Medium-rare: 135°F (57°C) – 6 to 8 hours
- Medium: 140°F (60°C) – 6 to 8 hours
- Medium-well: 145°F (63°C) – 6 to 8 hours
- Cook the Beef:
- Place the sealed bags in the preheated water bath. Ensure they are fully submerged, and the water can circulate around them. Cook for the desired time based on the doneness level you chose.
- Finishing up the sous vide:
- Once the cooking time is complete, remove your tri-tip from the water bath, place them into an ice bath for 5-7 minutes. After the ice bath, remove from the bag and pat them dry with paper towels. This step is crucial for achieving a good sear.
- Time to Sear:
- You are now ready to sear anyway you’d like too! You can use a hot cast iron pan with some butter or beef tallow. You can use a gas grill or charcoal grill. The most important part about searing is the temperature. You want your grill temperature to be between 550-650.
- Rest and Serve:
- Let your Tri-tip rest for a couple of minutes before slicing. This ensures they remain juicy and flavorful. Remember to cut against the grain!
Sides: Sweet potato and quinoa salad
Ingredients:
- 1 small yellow onion: Julienned
- 1 bell pepper: Julienned
- 2 tsp of olive oil
- 1 cup of quinoa, rinsed
- 1 1/2 cups of water
- 2 cloves of garlic, minced
- 2 small sweet potatoes, peeled and diced into 1 inch pieces
Instructions:
- 1. Set your Anova Sous Vide Precision Cooker to 180ºF.
- 2. Place the sweet potato in a bag and toss with a teaspoon of olive oil. Release as much air from the bag as possible and place into the sous vide water set to 180 degrees for 30 minutes.
- 3. In another bag, place the quinoa, garlic, optional herbs, a bit of salt and pepper and water. Release as much air as possible, seal and set aside
- 4. In another bag, add the peppers and onion and season with salt and pepper. Set aside.
- 5. After 30 minutes, add in the bags of quinoa and onion/ peppers and cook for an additional hour.
6. Once everything is cooked after 1 ½ hours, empty all your bags into one bowl and toss it together! Serve warm and enjoy!
Dessert: Creme Brulee
Ingredients:
- 4 large egg yolks
- 10 oz heavy cream
- 1/4 cup sugar
- Pinch of salt
Instructions:
- Heat Anova Sous Vide Precision Cooker to 176°F.
- Combine egg yolks, sugar, heavy cream, and salt. Whisk to combine. Pass through a strainer to remove air bubbles.
- Pour into half pint mason jars and hand tighten the lids.
- Cook for 1 hour.
- After cooking for 1 hour, remove your jars and place in some room temperature water for 5-10 minutes. After that 10 minutes, place in the fridge for 2 hours.
- After your creme brulee is cooled completely, lightly dust the top of your creme brulee with granulated sugar and torch it to caramelize!