Quote:
Originally Posted by TNLAKEPANDA
I have been using Sous Vide for quite some time. Mostly for beef. It’s fool proof way of cooking to the perfect temperature! I was wondering how you finished off the pork tenderloin? With stakes I usually use my cast iron pan and butter or my Ninja Grill.
More people should try Sous Vide cooking especially if you don’t like to cook LOL
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Mr. Boomer finished the pork tenderloin on the stove in a cast iron skillet. He uses olive oil. (He is aware of olive oil’s smoke point but he never lets that hit.) He used the small amount of drippings in the skillet to make the sauce we used.
I found the sauce recipe on the internet. (The pork tenderloin was so tender that it really did not need a sauce, but we liked it.) The sauce recipe reads like this but we adapted it:
Creamy Mustard Sauce
1/2 Cup of heavy cream (We used half-and-half.)
1 Tbsp. Dijon mustard
1 Tbsp. whole grain mustard (He likes mustard, a lot, and actually got a Christmas present that came from the Mustard Museum, and whole grain (seeded) mustard was in the box.)
2 tsp. tarragon (Tarragon’s gentle, aromatic approach calms down the mustard so it does not take over. I gave the tarragon a little extra pinch, but that’s just me.)
2 tsp. parsley (We did not use this. Didn’t have any and the recipe has notes that say to skip the parsley if you want to, but don’t skip the tarragon.)
1/2 tsp. salt (We skipped this, too. The mustard takes care of the edge salt gives. We are light on using salt in cooking, and besides, it can be added at the table if somebody wants more.)
1/2 tsp. pepper
(The recipe says to add a little water as needed. That was not necessary. If anything, I was concerned that the sauce would be too liquid-y. But the drippings gave it body. The original recipe said nothing about drippings and depended on heavy cream for thickness. Drippings from the olive oil searing worked just fine with the half-and-half.)
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Btw, the leftovers were just as good for lunch the next day.
Today is the day we learn how the rump roast works. It has been in there since yesterday afternoon. It is a very small roast, shy of 2 pounds. Time will tell — literally.
Boomer
PS: Thank you to the poster here who shared the information about protecting the counter from the heat. We are in the honeymoon phase with this thing right now so it’s at it all the time. Can’t hurt to protect the counter — so we will.