Sous vide pork tenderloin to 143 with some roasted garlic and herbs in bag. Potatoes boiled with garlic and peppercorns and smashed in the pan I seared pork in. Made chili crisp aioli for potatoes and 50/50 whole grain mustard and Dijon mix for pork.
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Sous vide pork tenderloin to 143 with some roasted garlic and herbs in bag. Potatoes boiled with garlic and peppercorns and smashed in the pan I seared pork in. Made chili crisp aioli for potatoes and 50/50 whole grain mustard and Dijon mix for pork.