7,196 views
Recipe "Pork loin in sous-vide" Ingredients: For 1 kg of meat 1. Table salt 9g + nitrite 9g. 2. Carrots - 50g. 3. Garlic - 10g. 4. Vegetable oil (olive) - 1 tbsp. Ingredients of the spice mixture: 1. Mustard, coriander, black peppercorns, white sesame seeds, chopped sweet paprika, cumin, bay leaf, basil, rosemary, parsley, marjoram (or 1/3 tsp Provencal herbs) We use pork tenderloin (not fatty). 1. Cut the carrots and garlic into skewers 2. Chop the meat on all sides 3. Rub with the salt and spice mixture on both sides. 4. Seal hermetically in a bag and refrigerate for 12-24 hours. 5. Place in a pan with water and heat treat for 6 hours at 70°C 6. Cool under running water for 20-30 minutes and put in the refrigerator for 8-12 hours. 7. Open the bag, remove the broth, let dry. READY! Shelf life is 72 hours at 2-6°C (can be frozen)