Pork Tenderloin

Background: Pork from Trader Joe's. Hoping this recipe could be cooked in volume (~10 people with 4 tenderloins)







Recipe: Trim the pork of all fat and silver skin. Truffle Salt generously/pepper/paprika.

Temperature: 140degrees

Time: 2.5 hours

Finishing: Pan seared in pan coated with olive oil. Tenderloins are trimmed and sliced and finished searing. Served with moros (black beans and rice cooked), and spinach.

Results: Excellent, pork takes a little longer to finish than most meats. Pork was fork tender and very moist. Have already cooked this again.

Lamb Chops

Background: Lamb chops from Pike Place market. Going to try fresh garlic, even though public opinion says to beware of it.





Recipe: Lamb chops, salted and pepper, rosemary, paprika, aleppo. Sliced garlic on top, carefully sealed so garlic remains on top.

Temperature: 131 degrees

Time: 4 hours

Finishing: Pan seared in small amount of butter for 2 minutes each side. Pan deglazed with red wine decreased to a thick sauce with butter. Sauce placed on top. Served with twice baked potatoes, green beans, and fresh corn (first of the season).


Result: We will call this the first successful meal sous vide. The lamb was cooked perfectly and the flavor was intense. The garlic was not overpowering as feared. Will definitely add this for doing again.