Sousvide pork tenderloin and air fried carrots and potatoes
I was just going to order pizza tonight, but figured I’d try and make something with what we had in the freezer, it was mostly thawed by the time I put it in the sousvide bath.
I’ve been a little out of it lately, so I roped my husband into helping with dinner. He chopped the carrots, picked the thyme, and crushed and peeled the garlic (my least favorite part)
I ed the cook time from the anova website, so sure hoping it was cooked enough. This was the most pink pork I have ever eaten, but dang was it good. Very juicy and tender. 140 for minimum of one hour, we did 1.5 since I wanted to squeeze in a shower and do some dishes before dinner. Seared in the cast iron and a quick pan gravy.
I rubbed mustard on before seasoning the pork and it held my seasoning on well, also added to the flavor nicely.
The pork was so moist it didnt even need the gravy, but I’m a sucker for gravy.
Potatoes and carrots were cooked in the air fryer.
