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Pork tenderloin, soft and delicate

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Second dish
Servings 1 fillet

Ingredients
  

  • 1 ork fillet
  • 12 g x kg balanced salt for white meat
  • 2 g pepper
  • 10 rosemary needles
  • 1 leaf sage
  • to taste edible lemon peel

Instructions
 

Preparation

  • Start the blast chiller with the pre-heating cycle at 64°C with active humidity.
  • Immerse the fillet in a container of cold sparkling water and leave it in the refrigerator for 10 minutes.
  • Drain it from the water, dry it and season it with balanced salt and seasoning.

Cooking

  • Wrap the fillet in baking paper and then in aluminium foil, with the shiny side facing inwards. Then close it like a candy and tighten it so that it takes on a rounded shape.
  • Place the bag in the blast chiller and start the baking cycle with the following parameters:
    - duration: 1½ hours
    - cell temperature: 62°C
    - ventilation: 100%
    - humidity: lvl 5
    Set blast chiller to +3°C at the end of cooking and store in the fridge for up to 21 days.

Notes

Balanced salt for white meat is prepared with 150g of salt and 75g of sugar. Its use requires 12g per kg of meat.
Keyword Meat