Sous Vide Pork Tenderloin With Pressure Cooker Risotto!

Sous  Vide pork tenderloin

Ingredients

1 pork tenderloin cleaned and fat removed

½ Tsp. Montreal steak spice

1 pinch salt

1 tsp. oil

fresh herbs  (sprig of rosemary or thyme or sage) you can use your favourite herbs and spices

Preparation

Pre-heat sous vide to 140 F

Rub oil on all sides of pork tenderloin

Season with Montreal Steak Spice and salt.

 Place above ingredients in vacuum seal bag, add herbs and seal.

Put into sous vide container and cook on 140F for 1 hours.

Cooking in Cast Iron Pan

Remove from sealed bag, put oil in a cast iron pan on high heat. Cook for 2 minutes flip and cook another two minutes. Cover in foil paper and let rest for 5 minutes. Serve

Cooking on BBQ

Set BBQ to high heat until BBQ reaches 400 F. Run Tenderloin with 2 Tbsp. oil. Place on BBQ and cook for 5 minutes then flip and cook another 5 minutes.

Remove from BBQ and let rest covered on foil paper for 5 minutes. Cut and serve.

Risotto

4 servings

Ingredients

2 tbsp. butter

1 stalk celery chopped fine

4 large mushrooms sliced thin

½ onion diced fine

1 glove garlic chopped fine

1 cup Arborio rice

2 cups chicken stock

¼ cup white wine

¼ cup fresh grated parmesan cheese

1 pinch fresh ground black pepper

pinch salt

Preparation

set pressure cooker to sauté

Add butter and when melted add celery, mushrooms, onions and garlic. Cook for three minutes

add rice stir for 1 minute

add remaining ingredients

stop sauté function

put lid on and press risotto button

If no risotto button cook high steam or manual for 8 minutes