Sous-vide pork tenderloin
Sous-vide is a modern cooking method that ensures perfect juicy meat thanks to slow cooking in water at a precise temperature. After cooking, the meat can be briefly fried in a pan.
Preparation: 40 min
Easy
Preparation: 40 min
Easy
Ingredients:
- 50 g butter
- 400 g Pork, loin, without bone, raw
- 10 g thyme, fresh
Method of cooking:
- Put a plate on the lid of the bowl without a measuring cup and weigh out 400g of pork tenderloin. Set aside. Put a bowl on the lid of the bowl without a measuring cup and weigh out 50g of butter.
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