Sous vide pork fillet

Posted by Gary
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Saturday dinner. Sous vide lime infused pork fillet and fennel salad. I cooked the pork for 1 hour at 54 °C/129 °F, before searing the surface, resting and slicing thinly. I 💚 lime flavours.
Saturday dinner. Sous vide lime infused pork fillet and fennel salad. I cooked the pork for 1 hour at 54 °C/129 °F, before searing the surface, resting and slicing thinly. I 💚 lime flavours.

Sous vide pork fillet

This sous vide pork fillet is a really simple recipe if you have a precision cooker.

This is a Yummy Lummy adaption original recipe.

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I bought all the ingredients from Coles. I cooked with an Anova Culinary precision cooker. No, Yummy Lummy is not sponsored by anyone.

Recipe

Saturday dinner. Sous vide lime infused pork fillet and fennel salad. I cooked the pork for 1 hour at 54 °C/129 °F, before searing the surface, resting and slicing thinly. I 💚 lime flavours.
Print
Sous vide pork fillet with a fresh fennel salad
Prep Time
10 mins
Cook Time
1 hr
Searing time
5 mins
Total Time
1 hr 10 mins
 
Sous vide pork fillet with a fresh fennel salad. Ideally get your pork on special and this is a winner. Have the leftover pork for lunch.
Course: Main Course
Cuisine: Australian
Keyword: Fennel salad, Pork, Pork fillet, Sous vide
Servings: 1
Calories: 500 kcal
Author: Gary Lum
Ingredients
Pork bits
  • Pork fillet
  • Lime
  • Iodised salt
  • Freshly cracked black pepper
The other bits
  • Fennel
  • Red onion
  • Spring onions
  • Cherry tomatoes
  • Parsley
  • Lime zest
  • Lime juice
  • Olive oil
Instructions
Pork bits
  1. Cut the pork fillet in half so it will fit into a vacuum seal bag.
    Pork fillet from Coles. $35 per kilogram. 380 grams of pork.
  2. Season the pork with iodised salt and freshly cracked black pepper.
  3. Add slices of lime and some lime juice.
    Pork fillet prepared with iodised salt, freshly cracked black pepper, and lime.
  4. Vacuum seal the pork.
    Vacuum sealed pork fillet with lime slices and lime juice.
  5. Raise the temperature of the water bath to 54 °C/129 °F and put the pork into the water for one hour.
  6. When the cooking time has finished, turn off the precision cooker and remove the pork from the water bath.
  7. Remove the pork from the vacuum bag and pat dry with kitchen paper.
  8. Cool the pork in the refrigerator for 10 minutes.
  9. Sear the outside of the pork fillets in a hot frying pan which has been lubricated with rice bran oil or any other oil with a high vapour point.
  10. Allow the pork to rest for a few minutes and then cut thin slices.
    Carved sous vide pork fillet after searing and resting.
  11. Put one of the halves into a storage container and refrigerate for a lunch later in the week.
Fennel bit
  1. Thinly slice some fennel with the grain
  2. Thinly slice some red onion with the grain
  3. Slice spring onion on an angle
  4. Halve some cherry tomatoes
  5. Mix everything with the zest and juice of a lime plus some olive oil
The meal plating up bit
  1. Plate up the sous vide pork fillet and fennel salad and serve.
The blog bits
  1. Shoot a photograph
  2. Eat the meal
  3. Wash the dishes
  4. Write the recipe
  5. Write the blog post
  6. Hope your friends share the post on Twitter, Facebook and Pinterest
Recipe Notes

Disclaimer

I have no culinary training nor qualifications.

This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.

The quantities are indicative. Feel free to vary the quantities to suit your taste.

I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one thumbnail to open the gallery and then scroll through the photos.

Questions and answers

What was the inspiration for this recipe?

I saw the pork when I went grocery shopping this morning and thought it would cook nicely by sous vide.

Where’s the apple sauce?

Yeah, I know, pork needs apple sauce. I’m still trying to live a low carb life so there’s no apple sauce for me.

How will you use the leftover meat?

I’ll probably slice the cold pork and eat it with cheese at work.

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Final thoughts

Do you like sous vide pork fillet?
Do you get your meal inspiration while grocery shopping?
I hope you have a good week and happy eating.

Sous vide kangaroo with Chinese sausage sweet potato noodles ‘bolognese’

Sous vide lamb backstrap

 

11 Responses

  1. I wish I had a tenth of your skill at food styling and photography… another delicious recipe, Gary.

    Reply

    1. You are very kind and generous Emma. Thank you very much 😃
      It was a really nice meal.

      Reply

    1. Thanks Lorraine. I was pleasantly surprised at how tender it was. It cut nicely, and with a fresh fennel salad, it tasted really nice.

      Reply

  5. Looked like quite a lean pork fillet. Very pink. I actually like picking up the free recipe guide each month at Coles. It’s certainly a walking advertisement for Coles but it does have quick and easy recipe ideas.

    Reply

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