Hoisin Pork Tenderloin with Soba Noodle Salad – Sous Vide

Hoisin Pork Tenderloin with Soba Noodle Salad – Sous Vide

Serves: 6

Difficulty: Moderate

Sous Vide Temp: 135 – 140 F; Time: 2 – 4 hrs.

Hoisin Pork Tenderloin with Soba Noodle Salad – Sous Vide 

Pork tenderloin is a perfect cut of pork for sous vide, as the window of proper “doneness” is vanishingly small when traditional methods are used. All too often the tenderloin is overcooked and dry. The sous vide tenderloin comes out incredibly moist without resorting to a prolonged brine before cooking. Today’s leaner pork can be enjoyed medium rare – 135 degree throughout will achieve that.  If you wish a little less pink…use 140 degree F. The tenderloin refers to the psoas major muscle along the central spine portion of the pic. It is the tender most part of the animal as the muscle is used for posture and not locomotion. As a result, it does not build up a lot of connective tissue and remains tender. By cooking the tenderloins sous vide-style, the marinade continues to work its magic, while the even heat of the water oven ensures perfectly cooked, moist pork. A few minutes on the barbeque or a quick stovetop sear, and you have a perfect meal.

Pistachio Crusted Salmon

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Pistachio Crusted Salmon

Serves: 4-6

Difficulty: Easy

Pistachio Crusted Salmon

How often can you make a gourmet meal in less than 30 minutes that is both healthy and over-the-top great tasting? Fresh buttery, rich tasting salmon is topped with mustard sauce and finished off with a crunchy topping of panko and chopped pistachios. With only a few ingredients and so easy to make, this just may become your new “go-to” favorite salmon recipe.

Roasted Brussels Sprout with Sweet Chili Sauce

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Roasted Brussels Sprout with Sweet Chili Sauce

Serves: 4

Difficulty: Easy

 

Roasted Brussels Sprout with Sweet Chili Sauce

Personally, I love Brussels sprouts –roasted. Like so many vegetables, roasting brings out the toasted sweeter flavor. Brussels sprouts might just be the rising stars of the vegetable patch. These once-reviled cruciferous vegetables – cousins to cabbage, broccoli, cauliflower and kale – are increasingly ubiquitous on restaurant menus and at farmers markets. The flavorless boiled version is now most likely to be served roasted, fried or even raw and shaved into a salad. Perhaps best of all, Brussels sprouts are nutritional powerhouses, loaded with vitamins, cholesterol-reducing fiber, folate and antioxidants. The addition of the Sweet Chili Sauce is a great thing, because the flavor combination of salty/sweet/savory/garlicky/sour PLUS the nuttiness from roasting will

make you forget the very first time your mom made you eat plain, soggy, bitter Brussels sprouts when you were a kid.

Mahi-Mahi with Green Gazpacho Sauce

Mahi-Mahi with Green Gazpacho Sauce

Traditional and Sous Vide Methods

Serves: 4

Difficulty: Easy

Sous Vide Temp: 125 degree F, Time: 12 minutes

Mahi-Mahi with Green Gazpacho Sauce

Mahi-Mahi, also called Dolphinfish and Dorado, is found in warm waters throughout the world. It is a lean fish with firm, flavorful flesh and often best prepared simply and served with a sauce to enhance the delicate, almost sweet, flavor. Most U.S. harvest of mahi-mahi comes from the Pacific, mainly Hawaii. If the fish market sign reads “Fresh Dolphin” do not gasp in horror. Even though the brightly colored mahi-mahi is occasionally labeled dolphin, it’s very much a fish, and is completely unrelated to dolphins and porpoises, which are not fish at all but air-breathing marine mammals.