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My secret love: Pork tenderloin!

Andrea_Andrea_12546

This is one of many versions of the pork tenderloin which I did. I love pork tenderloin !

The fillet was brined, marinated with mustard spices and fresh herbs, cooked sous vide and wrapped by poppy seeds accompanied by artichokes, pickled green apple, red cabbage,pumpkin cream, rosemary sauce and "ash" oil (for a light smoky flavour)

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

Pork Tenderloins are one of my favorites also, those look stellar.. I you haven't done it yet play with a window of 10F and you will find such huge textural differences... those look about 136F..? You can also brine and INJECT the marinade, put some in the bag, seal it up, refrigerate overnight and cook SV (brine in the bag), unbelievable difference in moisture content as well as flavor...great with a big Chardonnay or a Merlot...

joelbowater

I love the idea of poppy seeds to coat the outside, I bet the textural contrast is fantastic. I've been mulling over coating a loin with a thin layer of cherry sauce gel but was looking for something with a bit of texture, this could be the winner for me. Thanks for sharing!

Andrea_Andrea_12546

also with sesame seeds is very very good!