Pork tenderloin

[Anonymous No.20581169]

Yes, sous vide is simply superior.

[Anonymous No.20581176]

>>20581169
Wipe your plate you pretentious faggot.
Starting your sentences with yes, or no, and trying so hard. You must be one hell of an insufferable cunt irl.

[Anonymous No.20581177]

How did you make the sauce?
Not very much veg there

[Anonymous No.20581186]

>>20581176
Yeah, you're definitely jelly. Let me guess, poor fag Indian tranny who hasn't had meat in years or middle eastern goat fucker who aren't allowed to eat pork?

[Anonymous No.20581209]

I too enjoy masking my inability to cook with slowly simmered microplastics.

[Anonymous No.20581234]

Why would you sous vide tenderloin? Just sear it and then put it in the oven for like half an hour at tree fiddy and it'll come out perfect

[Anonymous No.20581297]

>>20581177
Beef stock from another cook, a few glasses of red wine. Chef Jean-Pierre has a good red wine sauce recipe on Youtube.

[Anonymous No.20581319]

>>20581177
I always make my first plate nice, even when eating by myself, and then I go back and have more of whatever I want more of. The veg there was actually quite good. I simply roasted them with lemon juice and garlic butter.

[Anonymous No.20581326]

Not mangalitsa pork? Into the trash.

[Anonymous No.20581347]

>>20581209
I use silicone bags.
>But the Chinese put lead and shit in those
Possibly but they can do the same with all other cookware too. There's only so much one can do to avoid that kind of crap.

[Anonymous No.20581373]

>>20581169
>Yes, sous vide is simply superior.
That pork is raw, so I known it has a nasty texture too. Just get a thermometer and bake it. There is no crust to speak of, ie no browned flavor. Are you dumb?
Would.not.eat.

[Anonymous No.20581398]

>>20581169
what temperature do you set and for how long? i sous vide a pork tenderloin at 150 F for 3 hours and it turned out poorly, it was dry

[Anonymous No.20581410]

>>20581398
I did 144f / 62c for 2h

I think you might have gone too high and for too long. The problem with 3h is, you end up curing the pork, so the salt changes the texture and dries it up. My results were extremely good this time, so I recommend 62c for 2h. Might have been a bit less than 2h. I gave it a super quick sear in a cast iron pan, but I have had really good crusts in an oven earlier. Just heat up your oven as hot as it goes, put the meat on top of some onion rings to keep it off the oven tray, make sure it is dry and has cooled down a bit, and cook it for like 2 minutes max.

[Anonymous No.20581415]

>>20581410
ill try that thanks

[Anonymous No.20581443]

>>20581415
One more tip I would like to add. Never buy presalted pork. They sell it here in my country and the meat will never be juicy. Actually finding a meat that has not been in a "marinade" for fucking weeks is difficult. The marinade does nothing that a good sauce couldn't do, and the salt in it just dries up the meat. But, people keep buying it so they keep selling it.

[Anonymous No.20581471]

I bought pork shoulder butt steaks the other day. I pan fry them briefly, remove from the pan, add sauerkraut and think sliced onion and cook until shrunken down considerably then add flour to make a compound roux, cook tan, add pork stock and, finally, re-add the butt steaks and their cast-off juices to finish in the gravy.
Served with kale mashed potato and butter-braised carrots, it is the white man's dinner.

[Anonymous No.20581492]

>>20581471
Pork is a great way to have a truly exceptional dinner. Enough fat to keep it juicy and flavorful. Not as expensive as beef, so you can make a sizeable dish. And, when treated well, it has even more flavour than beef.

[Anonymous No.20581514]

>>20581492
Pork has always been my favourite meat and always will be. One glorious day, I will have mangalica pork again but I no longer live in home country and that stuff just ain't available here at any price.
I literally just bought 12 lbs of pork belly today because I'm done working for the year and Aldi had it on offer $3/lb. Put most of it in the freezer but I'm gonna cook pork and pickles curry with some of it tomorrow and gonna see how it goes with the addition of plantain. I think it'll be good.

[Anonymous No.20581532]

>>20581514
For whatever reason, pork seared tastes better than beef seared. My grandmother made this dish she learned while serving in the 2nd ww. Yeah, she was a bit of an odd one, so she became a night time bomber pilot in 1938. She would stretch out meat by freezing it and shaving it super thin. Like, paper thin and even thinner. Those shavings would then go into a pan, with super thin onions, a bit of flour, pepper and salt. And then it would be followed with a bit of milk or cream. This was always served on mashed potatoes or broiled carrots.

[Anonymous No.20581536]

>>20581532
>stretch out meat by freezing it and shaving it super thin
>Those shavings would then go into a pan, with super thin onions
That's what I do to make cheesesteaks. For chicken or beef, I use American. Pork demands provolone.
I've not had one, but a place near me dies lamb cheesesteaks. I can't imagine what cheese they'd use.
I also make mushroom cheese"steak"s where thinly sliced mushroom is swapped out for the meat.
It's all delicious.

[Anonymous No.20581549]

>>20581536
I forage a lot of mushrooms in the fall. Like, a LOT. I am going to try the shaved meat substitution with some of the nicer ones this year.

[Anonymous No.20581556]

>>20581169
no sear? also slightly overdone a tiny bit of pink is good for tenderloin

[Anonymous No.20581567]

>>20581556
The sear was pretty good

[Anonymous No.20581568]

>>20581549
I never considered using foraged mushrooms for that and don't think I ever would. I just use supermarket champignons or portobellos.

[Anonymous No.20581580]

>>20581568
I forage a lot of mushrooms. The shop bought ones are perfect for soups, but ever since I was a toddler, I have had a crush on wild mushrooms. One of my earliest memories is of my grandmother teaching me how to smell for mushrooms, like a fucking truffle dog. And it works. You can smell the humidity etc. and know without looking whether an area has the mushrooms you are looking for

[Anonymous No.20581590]

>>20581580
I forage, too, but I just feel like I wouldn't be able to match a cheese to any of them except puffballs.

[Anonymous No.20581599]

>>20581590
Mushrooms, in my opinion, have a soulmate. They need to be with cream. A lot of cream. And maybe a bit of lubricant in the form of a lot of butter.

[Anonymous No.20582914]

[Anonymous No.20583763]

>no potatoes

[Anonymous No.20585319]

>>20581169
Page 10 bump.

[Anonymous No.20585330]

>>20581186
>>20581169
fpbp. Try again next week, Chud

[Anonymous No.20586194]

>>20581176
wholly fuck I want to watch you get this worked up in public so I can laugh at you

[Anonymous No.20586196]

>>20583763
>no vagina

[Anonymous No.20586960]

>>20586196
>no problems

[Anonymous No.20587136]

>>20581347
yeah, buy from your own country.

[Anonymous No.20587231]

>>20581234
this lol, sous-vide pork tenderloin sounds fucking weird

[Anonymous No.20587905]

yuck

[Anonymous No.20587906]

>>20587905
Why do you keeppostong that dude?

[Anonymous No.20588530]

>>20581234
>>20587231
clearly you do not own a sous vide cooker

[Anonymous No.20588543]

>>20587906
he's more a man than you'll ever be

[Anonymous No.20588547]

>>20581443
>Never buy presalted pork.
They started selling brined tenderloin here ... it's criminal.

[Anonymous No.20588551]

>>20587905
Is that linetrap?