Grilled pork tenderloin Sous Vide with rosemary, vegetable garnish
Weight of one portion
220 g
Weight of one portion (g) +-10 %Allergens
10
Materials
| Steak seasoning | 1,5 g |
| Rosemary | 0,4 g |
| Salt | 1,5 g |
| Oil | 10 ml |
| Standard mixed leaf salad | 100 g |
| Pork tenderloin | 150 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 1290 kJ | 18,46 g | 2,69 g | 32,88 g |
Description
Clean the pork tenderloin, cut it into chunks, season it, place it in a vacuum-sealed bag, add oil and herbs, vacuum-seal it, place it in a water bath at 55°C, and let it cook for 1.5 hours. Let it cool, then prepare for service. Place the pork tenderloin in the bag inside a perforated GN pan, place it in a combi-steamer, and steam at 70°C for 30 minutes. Then open the bag, place the meat on the grill, and sear it quickly on all sides. Arrange on a plate, cut diagonally down the middle, and fold the halves over each other to form an “X.” Add a side of salad.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof