John Myers
Ingredients for 4 servings:
- 1 pork fillet(s)
- 1 bunch arugula
- 1 some cocktail tomatoes
- 1 lemon(s)
- some Parmesan cheese (shavings sliced)
- Extra virgin olive oil
- 2 bay leaves
- 2 garlic cloves
- Salt
- pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
Sous vide cooking in the oven
Brush the washed and carefully trimmed pork fillet with olive oil, season with salt and pepper, and vacuum seal with the bay leaves and sliced garlic cloves. Cook in a water bath at 60°C for 90 minutes. Cut the cooled fillet into wafer-thin slices and arrange on plates. Season with salt and pepper from the mill, scatter the arugula and quartered tomatoes over the meat, drizzle with lemon juice and a little olive oil, and sprinkle with Parmesan shavings. I don’t have a sous vide cooker, so I use the oven and a cast-iron roasting pan without a lid. However, a wireless meat thermometer is essential. Heat the water in the roasting pan on the stovetop to the desired temperature and place it in the preheated oven. By constantly monitoring the temperature and adjusting it slightly if necessary, I can maintain a constant water temperature of +/- 1°C. The oven temperature setting should be tested beforehand.
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