SOUS VIDE PORK TENDERLOIN

RUBBED THIS BAD BOY DOWN WITH KOSHER SALT AND FRESH GROUND BLACK PEPPER AND THEN SOUS VIDE AT 137F FOR 2.5 HOURS. RESTED IT AND THEN SEARED THE HELL OUT OF IT IN A SCREAMING CAST IRON.

SERVED WITH CHARRED BROCCOLI PARMESAN AND GARLIC MASHED POTATOES.

WORD.

THIS WAS JUST A FUN SATURDAY AFTERNOON EXPERIMENT AND IT IS HOW I ALWAYS ROLL. YOU WANT A PRIVATE CHEF?