Recipe detail

Name: Sous-vide pork tenderloin
Yield: 10
Cuisine: Czech
Ingredients: 1600.0000 g Vepřová panenka; 100.0000 ml Olivový olej; 0.0000 tPcs Tymián; 1.0000 g Sůl a pepř; 1.0000 g

Pork Sous-vide pork tenderloin

7. 9. 2021

Author: Jan Malachovský

Company: Retigo

Food category: Pork

Cuisine: Czech

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Program steps

Preheating:
55 °C

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Combination

30 %

Termination by time

02:30 hh:mm

56 °C

70 %

Ingredients - number of portions - 10

Name	Value	Unit
pork tenderloin	1600	g
olive oil	100	ml
thyme	0	pcs
salt	1	g
ground black pepper, ground	1	g

Nutrition and allergens

Allergens:
Minerals: Ca, Fe, K, Mg
Vitamins: A, B6, C, D, E, K

Nutritional value of one portion	Value
Energy	208.3 kJ
Carbohydrate	0 g
Fat	8 g
Protein	32 g
Water	0 g

Directions

Clean the meat and cut it into portions. Place in a vacuum bag, add the rest of the ingredients and vacuum. Place the bag in the preheated convection oven and cook on the above program. After cooking, we can shock-cool the meat or grill it immediately (2 minutes on each side is enough).