MEDIUM PORK TEMP RECIPES
SOUS VIDE PORK TENDERLOIN - SOUS VIDE RECIPES
Sous vide is the most foolproof way to get pork tenderloin on the table with consistently great flavor and a buttery, ultra-tender texture that you can't get with traditional methods.Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, this is the kind of roast to pull out when you're feeling extra fancy on a weeknight.Medium Rare: 130°F / 54.4°C for 1 to 4 hours - Buttery tender, very juicyMedium: 140°F / 60°C for 1 to 4 hours - Firm but still tender, moderately juicyMedium Well: 150°F / 66°C for 1 to 4 hours - Fully firm, moderately juicyWell Done: 160°F / 71°C for 1 to 4 hours - Dry with a firm, tacky texture.
Provided by J. Kenji López-Alt
Total Time 01 hours 00 minutes
Prep Time 01 hours 00 minutes
Yield Ingredients for 2
Number Of Ingredients 8
SUNDAY PORK ROAST RECIPE: HOW TO MAKE IT
Mom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. The herb rub and vegetables give it a remarkable flavor. It's one of my favorite pork roast recipes. —Sandi Pichon, Memphis, Tennessee
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 05 minutes
Prep Time 20 minutes
Cook Time 01 hours 45 minutes
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Place vegetables on bottom of a shallow roasting pan. Mix 2 tablespoons flour, bay leaf, thyme, and 1 teaspoon each salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 2 cups water to pan., Roast, uncovered, 1-1/2 hours. Sprinkle brown sugar over roast. Roast 15-20 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise another 5-10° upon standing.), Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing., Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups., In a small saucepan over medium heat, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil over medium-high heat, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy.
Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 174 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 8g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat
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