pork tenderloin is the best, unable to fuck up, shows off sous vide cooking dish that you can do. And 2 tenderloins are perfect for 4 people. 2 hours 137-140f then dry off and season and sear in a screaming hot pan on all sides. Remove, add shallots or garlic to the pan, saute till soft, little dijon mustard and white wine and reduce. Add a little cream if you want to make it extra rich.
Can’t go wrong with some kind of pork. I prefer pork “back” loin. It’s cheap and can feed an army, and cooks relatively quickly. Choose to do it as chops, and individually sear, or as a roast and slice at the table.
There is a pre-seasoned “garlic and herb” and a “steakhouse” pork tenderloin. About $7 each and about a pound each. Feeds 4 easily and they are super easy to sear on the stove or grill. They are both pretty good seasoning and something different. Cook for an hour and a half at 135 to 145 and cut with a fork. Easy to slice into 1/2 inch medallions and pretty plate appearance.
pork tenderloin is the best, unable to fuck up, shows off sous vide cooking dish that you can do. And 2 tenderloins are perfect for 4 people. 2 hours 137-140f then dry off and season and sear in a screaming hot pan on all sides. Remove, add shallots or garlic to the pan, saute till soft, little dijon mustard and white wine and reduce. Add a little cream if you want to make it extra rich.
IF your guests won’t freak out about pink pork.
Oh man I agree on the pork tenderloins with a well-spiced crust!
I just did this and had boneless chicken breast and boneless pork chops. Same cook temp and it gave the guests some variety. Worked well.
good idea
BBQ Bone-In, Skin-On Split Chicken Breasts 145°/4
Can’t go wrong with some kind of pork. I prefer pork “back” loin. It’s cheap and can feed an army, and cooks relatively quickly. Choose to do it as chops, and individually sear, or as a roast and slice at the table.
is that a rib cut or is it a tender loin?
If it’s available in your area, picanha. Our Costco has it for $7/lb
There is a pre-seasoned “garlic and herb” and a “steakhouse” pork tenderloin. About $7 each and about a pound each. Feeds 4 easily and they are super easy to sear on the stove or grill. They are both pretty good seasoning and something different. Cook for an hour and a half at 135 to 145 and cut with a fork. Easy to slice into 1/2 inch medallions and pretty plate appearance.