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YIELD 4-8 SERVINGS
COOKING TIME 2 - 3 HOURS, OR UP TO 10 HOURS
COOKING TEMPERATURE 131˚F (55˚C)
INGREDIENTS
Sirloin Steak
Wi�h Lime-Ginger
Slaw
Mix the spices together in a bowl. Pepper the pork
tenderloin, sprinkle with the spices, then place in the sous vide
pouches and seal. At this point you can store the pouch in the
refrigerator for up to 2 days, freeze it for up to 6 months, or
cook it right away.
Preheat the water bath to 135°F / 57.2°C. Place the
sous vide pouches in the water bath and cook for 3 to 6 hours.
Remove the pouches and place in a 1/2 ice - 1/2 water bath
until chilled. You can store the pouches in the refrigerator for
around 2 days or freeze them for up to 6 months.
Preheat a grill to high heat or the broiler in the oven.
To prepare the glaze, mix together all of the ingredients in a
pot over medium-high heat and bring to a simmer, stirring
occasionally. Cook for about 30 minutes, until it thickens some.
Take the pork out of the pouches and pat dry. Sear on the grill
until grill marks form on the first side, a couple of minutes.
Brush the glaze on the side facing up and turn the tenderloin.
Repeat several times until it is coated with the glaze, cooking
about 30 to 60 seconds per turn. Remove from the heat, brush
once more with the glaze, slice into 1/2" rounds and serve.
Sous Vide 13
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.
sirloin steak
2 POUNDS SIRLOIN STEAK (900G)
1/2 TEASPOON GROUND CUMIN
1/2 TEASPOON ANCHO CHILE POWDER
1/2 TEASPOON SMOKED PAPRIKA
1/4 TEASPOON MUSTARD POWDER
1/4 TEASPOON GROUND CORIANDER
SALT AND PEPPER
1 TABLESPOON RICE VINEGAR
2 TABLESPOONS LIME JUICE
1 TABLESPOON HONEY
1 TABLESPOON SOY SAUCE
2 TEASPOONS MINCED GINGER
3 TABLESPOONS OLIVE OIL
1 TABLESPOON SESAME OIL
SALT AND PEPPER
2 CUPS THINLY SLICED RED CABBAGE
2 CUPS THINLY SLICED BOK CHOY OR
CHINESE CABBAGE
1 ORANGE BELL PEPPER, THINLY SLICED
2 MEDIUM CARROTS, CUT INTO STICKS
12 SNOW PEAS, CUT INTO STRIPS
TOMATOES, SLICED
SESAME SEEDS
BASIL LEAVES, CHOPPED
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