01.06.2020
81
Recipe information
Cooking:
1 hour
Servings per container:
6
Complexity:
Middle
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

Ingredients

Title Value
1. Pork tenderloin 1 Kg
2. Vegetable oil 1 art. l
3. Rosemary 1 art. l
4. Thyme 1 art. l
5. Butter 50 Column
6. Black pepper taste
7. Salt taste

Cooking

1. Stage

Cut the tenderloin into steaks, salt and pepper to taste.

1. Stage. Cut the tenderloin into steaks, salt and pepper to taste.

2. Stage

Each steak is placed in a tightly sealed bag and placed in cold water for 10 minutes, this will create the affect of vacuum.

1. Stage. Each steak is placed in a tightly sealed bag and placed in cold water for 10 minutes, this will create the affect of vacuum.

3. Stage

Season the meat with thyme and coat with vegetable oil. Melt the butter in a pan.

1. Stage. Season the meat with thyme and coat with vegetable oil. Melt the butter in a pan.

4. Stage

Fry steaks until golden brown on both sides with rosemary.

1. Stage. Fry steaks until golden brown on both sides with rosemary.

5. Stage

Serve with any garnish or just sauce. Bon Appetit!!!

1. Stage. Serve with any garnish or just sauce. Bon Appetit!!!