Iberico Pork Tenderloin with Sage and Old Mustard
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Ingredients for 2
1 ibérico pork tenderloin
2 or 3 fresh sage leaves
20 g / 1 tsp old mustard (Dijon with whole grains)
3.75 g / ⅔ tsp salt (kosher or any pure sea salt without added iodine)
Freshly coarsely ground black pepper
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 55ºC / 131.0ºF
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Step 2
Prepare the ingredients. Trim off the excess of grease and remains of tendons from the tenderloin.
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Step 3
Rub the tenderloin with salt & pepper. Put in bags and add the sage leaves and mustard. Seal the bags.
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Step 4
Set in the bath from 1 hour to reach the temperature in the center of the tenderloin to 3 hours to completely pasteurise it.
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Finishing Steps
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Step 0
Put some oil in a cast iron saucepan and put on high heat.
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Step 1
While the pan is getting heated, empty the liquids from the bag in a recipient and keep aside. Remove the leaves. Dry the tenderloin.
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Step 2
Seal the tenderloin on high heat. All its sides. This shouldn't take more than 2 or 3 minutes.