Andrea (am_klutz) wrote,
Andrea
am_klutz

Sous vide pork




The first attempt - turned out not bad at all!

The pork loin was marinated with apricot jam and grated ginger overnight and sous vide for 12 hours. The pork loin was tender and juicy and we further enhanced it with a generous sprinkling of sea salt and black pepper. We think we can add more apricot jam in future as the taste was quite subtle. We did serve it with an extra scoop of jam and mmmm, not bad at all!






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