Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe!
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Recipe type: Pork Fillet
Cuisine: Sous Vide
Serves: 4
 
Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe! Pork fillet gets pretty bad rap generally, as it tends to dry out and toughen when cooked using traditional methods. This sous vide recipe elevates the downtrodden pork fillet to new heights. It is supremely tender, juicy and tasty. Once you've tried this, there is no turning back.
Ingredients
  • 2 x 600g Pork Fillets
  • 100g Butter
  • 10ml Garlic powder
  • 10ml Fine salt
  • 10ml Caster sugar
  • 30ml Apple cider vinegar
  • 1.25ml Xanthan gum
Instructions
  1. Sous Vide Pork Fillet - How to Make the Best Pork Fillet Ever - Best Pork Fillet Recipe!
  2. Pork fillet gets pretty bad rap generally, as it tends to dry out and toughen when cooked using traditional methods. This sous vide recipe elevates the downtrodden pork fillet to new heights. It is supremely tender, juicy and tasty. Once you've tried this, therd is no turning back.
  3. You will need a meat syringe, a sous vide cooker, digital pot or regular pot on an induction range, a vacuum packing machine and a tiny bit of xanthan gum.
  4. To start, measure out 100g butter and melt this in your microwave, 30ml apple cider vinegar, 10ml garlic powder, 10ml fine salt, 10ml caster sugar and 1.25ml xanthan gum.
  5. Place all of these in a tall jug and use your stick blender to emulsify the mixture. The xanthan gum is bipolar and effectively bonds the water based liquid to the fat in the butter. This emulsion will never separate, even when remelted.
  6. Load half of the butter emulsion into your syringe. You need to do this using a narrow spoon. Unfortunately the emulsion will draw up through the needle.
  7. Insert the needle into ond end of the fillet and inject half of the emulsion into the meat, withrawing the needle progressively as you go.
  8. Repeat this on the other end of the fillet.
  9. Use butcher twine to tie off the ends of the meat, effectively trapping the emulsion inside.
  10. Continue with the second fillet.
  11. Vacuum pack both the fillets, making sure to double seal both ends of the bags.
  12. Zap these into your sous vide cooker or digital pot that has been preheated to 55c or 131f. Allow these to cook slowly for 1 to 4 hours. I normally let them cook for 2 to 2.5 hours, and they are perfect.
  13. To finish the pork fillets off, remove them from the bags and sear them in a large smoking hot pan with a little butter and oil.
  14. Slice the fillets at angles and serve with the accompaniments and garnishes of your choice.
Recipe by Whats4Chow at https://whats4chow.com/2020/09/05/sous-vide-pork-fillet-how-to-make-the-best-pork-fillet-ever-best-pork-fillet-recipe/