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Teriyaki Pork Tenderloin, cooked Sous – Vide
Teriyaki Pork Tenderloin, cooked Sous – Vide

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We hope you got benefit from reading it, now let’s go back to teriyaki pork tenderloin, cooked sous – vide recipe. To make teriyaki pork tenderloin, cooked sous – vide you only need 5 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Teriyaki Pork Tenderloin, cooked Sous – Vide:
  1. You need 1 whole pork tenderloin
  2. Provide 1 recipe my Teriyaki Sauce, my recipe attached in direction step #2
  3. Prepare 2 tbsp salted butter, cold cut in 3 pieces
  4. Take 1 tbsp olive oil
  5. Prepare 1 recipe Creamy Mustsrd sauce, for serving. Recipe attached in direction step #7
Steps to make Teriyaki Pork Tenderloin, cooked Sous – Vide:
  1. Preheat Sous – Vide container to 134°F
  2. Brush pork tenderloin with Teriyaki glaze - - https://cookpad.com/us/recipes/344228-teriyaki-glaze-marinade-and-finishing-sauce
  3. Vacuum seal pork tenderloin with the 3 butter pieces evenly spaced on meat.in bag before sealing.
  4. Place in preheated sous vide water to cover. Put top on and cook 90 minutes.
  5. Remove from water. To use later chill.in bag. To finish, cut open bag and drain any liquid into bowl.and save it. The pork can be eaten now, sliced with the saved juices but for a more enhanced roast flavor sear meat as.directed in step #6
  6. Heat olive oil in large skillet, brush pork again with the teriyaki glaze, sear all sides until brown and glazed 2 to 3 minutes. Add reserved liquid from bag and heat in skillet pour over pork.Serve with mustard sauce, recipe attached below - - https://cookpad.com/us/recipes/355807-creamy-mustard-sauce
  7. Serve with fried rice or noodles and your favorite vegetable or a salad

The red chile-citrus marinated pork tenderloin hangs out in its bath at the perfect internal temperature until you're ready to sear it, make a quick pan sauce, and serve! Once the tenderloin has been in the sous vide bath for long enough, take the bag out and carefully remove the tenderloin. Pat the meat dry and rub it with the spices. Ensure it is fully covered with the spices. Heat up a cast-iron skillet or frypan over high heat.

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