Pork Tenderloin with Peach Asian Marinade

On October 6, 2013, in Recipes, by Chris Baccus
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porkloinsousvide

 

There are some meats that I now cooked solely with my SousVide Supreme.  I simply can’t beat the perfection of a slow cook that I get from this style of cooking. Pork tenderloin is a cut that does very well and adding a marinade is a great way to add a ton of flavor since the meat and marinade is vacuum sealed which helps trap all the flavors.

This simple dish requires only a few ingredients and was a great way to put a sweet, flavorful peach to use that was getting a bit too ripe to eat.

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Pork Tenderloin with Peach Asian Marinade
Serves 2

1 Pork tenderloin, trimmed of excess fat
1 Peach, peeled and cored
1/8 cup soy sauce
1 tsp sesame oil
1/2 tsp brown rice vinegar
1 garlic clove

Combine everything for the marinade into a handheld food processor or blender until smooth.  Place the pork tenderloin into a vacuum seal bag and add the marinade.  Seal the loin and marinade.

Place in a water bath in the SousVide Supreme and cook for 8-12 hours at 140 degrees.  After 8 hours it is done, the extra time is flex time.  Preheat a grill on high for 10 minutes. Remove the pork from the SousVide Supreme and place pork on the grill for a couple minutes on each side to add some finishing grill marks.

Slice the pork and serve over rice or with your favorite Asian inspired side dish.

 


DISCLAIMER: I was sent the SousVide Supreme to try as part of a blogger outreach program from the company.  The opinions are my own.

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Pear Zucchini Stir Fry

On August 29, 2012, in Featured, Recipes, by Chris Baccus
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Before last Sunday I had no clue what a Pear Zucchini was so don’t worry if you do not either.  You can substitue any vegetable here.  A ‘normal’ green zucchini or yellow squash is fine or skip both and add cauliflower and/or broccoli.  Basically this is anything you want it to be.

However, if you are lucky and can find a Pear Zucchini I do recommend it. It is kind of like a zucchini and cucumber hybrid.  It’s a bit sweet and little firmer than a typical zucchini, plus it looks beautiful on your kitchen counter.  I found the one I’m using here at the Alhambra Farmers’ Market held every Sunday morning only a few miles from our home.

Pear Zucchini Stir Fry
Serves 2

1/2 Pear Zucchini or 2 zucchinis, cut into cubes
2 carrots, cut into half moons
12 green beans
1/2 small red onion, diced
1/4 cup sesame oil
1/2 cup vegetable broth
1/4 soy sauce
1/4 tsp brown rice vinegar
1/2 tsp minced ginger
1/2 tsp minced garlic
1/2 tsp mild curry powder
black pepper to taste

1 teaspoon cornstarch
2 tablespoons water

In a wok, add sesame oil and minced ginger and garlic. Cook for 2 minutes to release flavors.  Add vegetable broth, soy sauce and brown rice vinegar in wok, whisk together and cook for 3 minutes on medium heat.  Remove sauce from pan and set aside. Do not rinse wok.

Return wok to heat and add onions and carrots cooking for a couple minutes then add zucchini.  Add curry powder and some fresh cracked pepper.  Cook in wok for about 3 minutes.  Return sauce to wok and cook for another couple minutes.

In a small cup combine a teaspoon of cornstarch and 2 tablespoons of water.  Add to wok right before serving mixing it into the sauce, this will thicken the sauce right before serving.

Serve with rice.

 

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