Grilled pork tenderloin Sous vide with crushed pepper, vegetable garnish
Weight of one portion
190 g
Weight of one portion (g) +-10 %Allergens
Materials
| Four-color ground pepper | 1,5 g |
| Salt | 1,5 g |
| Oil | 10 g |
| Cherry tomatoes | 30 g |
| Standard mixed leaf salad | 70 g |
| Pork tenderloin | 150 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 1296 kJ | 18,41 g | 3,43 g | 32,56 g |
Description
Clean the pork tenderloin, cut into chunks, season, place in a bag, add oil and herbs, vacuum seal, place in a 55°C water bath, and leave to marinate for 1.5 hours. Cool and serve. Place the pork tenderloin in a perforated GN tray, place in a convection oven, steam at 70°C for 30 minutes. Then open, place on the grill and sear on all sides. Serve on a plate, cut diagonally in half and fold into an X shape. Add salad.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof