Pork fillet is a prized cut, due to the tenderness of its lean meat and its delicate flavour. Compared to its beef counterpart, it has a lower price, but does not suffer in quality, as it is a popular ingredient in many countries and lends itself to many different side dishes.
Pork tenderloin, soft and delicate
- 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
- 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.
- 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 5Set blast chiller to +3°C at the end of cooking and store in the fridge for up to 21 days.
How to serve pork tenderloin?
Pork fillet is a juicy meat that does not need any special sauces or preparations. Simply cut it into rounds and pan-fry it with extra virgin olive oil or butter, adding some aromatic herbs if necessary, and serve it with cooked vegetables or side dishes to taste, such as boiled mashed potatoes.