Well, the Game of Thrones finale may have been disappointing, but my dinner was a hit!
I originally wanted to do a pig roast. Not your ordinary pig roast, but cooked via sous vide, then on a spit. I saw the idea from ChefSteps® and really wanted to make that happen, but it just wasn’t in the cards. It was really hard to find a small pig that didn’t cost a fortune (less than $200.00) and we were only going to have seven people including ourselves, so that just seemed a bit over the top. In the end, there were only four of us for dinner and that was just fine. I still cooked pork and I still cooked it with the sous vide method, but I swapped out a whole pig for two tenderloins instead. Not as impressive or medieval, but damn delicious. After cooking it for an hour and a half via sous vide, I then transferred it to our outdoor grill along with some asparagus and sweet potatoes.
How many candles does it take for a medieval feast?
I’m not sure, but we had a lot. I was grabbing candles from just about every room. My hubby also added his sword that he bought at a renaissance fair. Yes, we actually went to renaissance fair a few years ago. The other tiny swords are actually cocktail swords that used to belong to my hubby’s parents. They are normally stationed at the bar with Claude in case any guests have too many cocktails and get out of hand. Can you just imagine an epic Game of Thrones style battle where Claude is fighting off enemies with his swords? No… He’s a drinker, not a fighter, but he hopes the swords will help him portray a tougher image and keep people in line. LOL
There are more candles than food at this point.
This is Ken and Betty. Sorry they’re blurry, it’s hard to take pictures when people want to eat.
Drizzle meat and veggies with Chimichurri Sauce and serve.
Chili Lime Pork Tenderloin & Chimichurri Sauce
- Sous Vide
- 1 Pork Tenderloin
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Ancho Chili Pepper Powder
- 1/2 Teaspoon Coriander Lime Seasoning Blend if you can’t find it, just use Coriander and some actual lime juice and or zest
- Salt and Pepper to Taste
- Season pork tenderloin on all sides with the seasonings mentioned above. You don’t have to measure, just sprinkle them liberally on all sides.
- Place in a resealable 2 quart plastic bag, or in a custom vacuum sealed bag if you have a vacuum sealer. Suck out as much air as you can, so once submerged into water the bag doesn’t float to the top.
- Put enough water in a dutch oven or large deep pan to cover the bagged tenderloin, place your sous vide device in the pan and turn on. I set the temperature for 136 °F / 58 °C for a nice pink center, but you can raise that temp higher for you own preference. I cooked one for a friend recently who doesn’t like her pork quite as pink, so I raised it to 149°F / 65°Once the water is heated, cook this for one and a half hours. While that’s going, get your veggies ready, make a chimichurri sauce set the table, pour a drink... Whatever.
- Then, get your grill or skillet smoking hot. Place the pork on the grill or skillet and let it sear a few minutes on each side. It’s already fully cooked, you’re just adding some sear marks or color to the outside at this point, so don’t leave it on there for too long. You could also finish this meat on an indoor grill or even a panini maker. I’ve done all four methods. Once seared, let it rest for at least five minutes before slicing. This goes well with Grilled Sweet Potatoes & Asparagus, Squash, Brussels Sprouts, Pickled Red Onions... And a variety of vegetables. Drizzle meat and veggies with Chimichurri Sauce.