Pork Filet Sous Vide 421
PRÉPA5 min
REPOS20 jours
TOTAL20 jours 5 min
Co
Cook
An easy and foolproof sous vide cooking technique for juicy and flavorful pork tenderloin. The 421 method refers to the proportions of ingredients for curing: 4% salt, 2% brown sugar and 1% spices.
Ingrédients pour 100 parts
- 1 kg pork tenderloin
- 20 g. sugar
- 10 g. provence herbs
- 40 g. sea salt
Ustensiles
- vacuum bag
Préparation
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Mix salt, brown sugar and spices.
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Place the pork tenderloin and the spice mix in a vacuum bag.
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Seal the vacuum bag.
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Let it rest in the refrigerator for a few days.
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Remove the tenderloin from the bag and wipe off the salt with a paper towel.
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Air dry in a ventilated place or in the refrigerator.