Sous Vide Pork Wellington

62.78°C (145° F)
Temperature
Sous vide time
2 People
Serves
Medium
Difficulty

Ingredients

  • Pork loin
  • Coarse ground Dijon mustard
  • Puff pastry sheet
  • Olive tamponade (or olive mix sent through a food processor)

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Directions

  1. Place pork loin into bag, cover with Dijon mustard, seal bag, place in water bath, cook for 5 hours.
  2. Preheat oven to 400 degrees Fahrenheit
  3. Once done removed from bag wipe off mustard and sear.
  4. Place loin on pastry sheet, cover with olive tamponade, fold pastry to cover pork loin and seal folks with a bit of water.
  5. Cook pastry in the oven until golden brown approximately 20-40 minutes
  6. Slice and serve with a starch and veggies of your choice (pictured: roasted corn and white rice with soy beans).

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