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Sous Vide Pork with Herbed Potato Salad

This vibrant cold dish combines tender sous vide pork with a refreshing herbaceous potato salad, perfect for a festive December meal.

Cold dish
Prep 20m · Cook 55m · Total 1h 15m
12 ingredients

December brings a bounty of seasonal ingredients, perfect for crafting a dish that celebrates the flavors of winter. The sous vide technique ensures the pork remains juicy and tender while the herbed potato salad adds a refreshing contrast, reminiscent of the spirited resilience found in challenging narratives. Inspired by One Way the Brown University Shooting Was Unusual: The Gunman Escaped and Mr. Robot Will See You Now.

Instructions

  1. Preheat your sous vide water bath to 60°C.
  2. Season the pork tenderloin with salt and black pepper, then place it in a vacuum-sealed bag.
  3. Submerge the sealed pork in the water bath and cook for 1 hour.
  4. Once cooked, remove the pork from the bag and pat dry with paper towels.
  5. Heat olive oil in a pan over medium-high heat and quickly sear the pork on all sides until golden brown. Let it rest.
  6. In the meantime, boil the halved new potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
  7. In a large bowl, combine the chopped parsley, chives, lemon juice, mustard, and olive oil.
  8. Add the warm potatoes to the herb mixture, tossing gently to coat. Season with salt and pepper to taste.
  9. Slice the rested pork tenderloin and serve it alongside the herbed potato salad.