*Filet mignon de porc cuit sous vide, gremolata

Fáze 1 /6

*Prepare the ingredients.

• 3 *Garlic
• 0.75svazek *Flat-leaf parsley
• 1.5 *Organic lemon (zest)
• 0.75 *Organic orange (zest)
• 6plá. *Pork tenderloin (150 g each)
• 6sní. *Rosemary
• 6sní. *Thyme
• 90g *Butter
• *Salt, pepper

Fáze 2 /6

*In a mixing bowl, combine all the ingredients, except the pork, rosemary, thyme and butter.

• 3 *Garlic
• 0.75svazek *Flat-leaf parsley
• 1.5 *Organic lemon (zest)
• 0.75 *Organic orange (zest)

Fáze 3 /6

*Season and set aside in the fridge. Place two tenderloins in each sous-vide cooking bag and divide the rosemary, thyme and butter evenly between the bags. Place the mixture in a sous-vide bag. Make sure the bags are well sealed.

• 6plá. *Pork tenderloin (150 g each)
• 6sní. *Rosemary
• 6sní. *Thyme
• 90g *Butter

Fáze 4 /6

*Pour 3L of water into the bowl. Put the bags into the water.

Fáze 5 /6

*Cook on immerged vacuum.

Fáze 6 /6

*Take out the bags and open them. Take out the tenderloins and season. Serve with the gremolata and roasted squash with honey and thyme.