PORK TEMPERATURE SERIOUS EATS RECIPES

Steps:

• Set sous-vide cooker to 135 degrees Fahrenheit for medium-rare or 140 degrees Fahrenheit for medium. (Or go to DIY SOUS-VIDE ALTERNATIVE, Step 9.).
• Season pork chop generously with salt and pepper, or seasonings of your choice. Seal in a FoodSaver-style vacuum packer.
• Cook pork chop in sous-vide for at least 45 minutes and up to 4 hours. (If using DIY alternative, do not leave pork chop in much longer than minimum time because the beer cooler cannot maintain the temperature.).
• Remove pork chop from cooker or cooler, open bag, and carefully pat dry on paper towels. (It won't be pretty, hence the next step!).
• Heat oil and butter in a small skillet over high heat until foaming has subsided and butter begins to brown and smoke slightly.
• Add pork and cook, turning occasionally, until well-browned on both sides, about 4 minutes total, lowering heat if butter turns black or smokes excessively.
• Using tongs, lift chop and hold sideways against the skillet, pressing firmly until all the edges are browned and fat is crisped, about 2 minutes longer.
• Transfer pork to cutting board and let rest for 2 minutes. Serve as-is, or carve before serving. (Kenji likes to separate the chop into the ribs, the loin, and the fat cap/deckle: with a sharp knife, 1) cut all meat off the bone, following the contour of the ribs; 2) cut through the strip of fat that separates the large eye of meat from the fatty deckle attached to the top; 3) slice both the loin part and the deckle part thinly, and split the ribs.).
• DIY SOUS-VIDE ALTERNATIVE.
• Fill a large beer cooler with hot water. Use a kettle of boiling water to adjust heat to 3 degrees Fahrenheit hotter than the suggested target temperature (would be 138°F for medium-rare or 143°F for medium).
• Season pork chop generously with salt and pepper (or your seasoning choice).
• Place chop in a heavy-duty zipper lock bag and seal, leaving a 1-inch section unsealed. Slowly lower into sous-vide cooker, pressing out air as you go. Seal bag completely just before the seal goes under water to completely remove air from bag.
• Return to Step 3.

Steps:

• Place a rack in the upper third of the oven and heat to 400 degrees F.
• Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
• Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
• Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
• Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
• Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
• Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.