Pork Filet Sous Vide 421
An easy and foolproof sous vide cooking technique for juicy and flavorful pork tenderloin. The 421 method refers to the proportions of ingredients for curing: 4
An easy and foolproof sous vide cooking technique for juicy and flavorful pork tenderloin. The 421 method refers to the proportions of ingredients for curing: 4% salt, 2% brown sugar and 1% spices.
Time
20 d. 5 min. =
5 min. +
20 d.
Utensils
1 vacuum bag
Ingredients for 100 parts
- 1 Kg. pork tenderloin
- 20 g. sugar
- 10 g. provence herbs
- 40 g. sea salt
Steps
- Mix salt, brown sugar and spices.
- Place the pork tenderloin and the spice mix in a vacuum bag.
- Seal the vacuum bag.
- Let it rest in the refrigerator for a few days.
- Remove the tenderloin from the bag and wipe off the salt with a paper towel.
- Air dry in a ventilated place or in the refrigerator.