Succulent, pink and juicy, these pork fillets were cooked by the sous vide method. Hassle free and perfect for Christmas lunch!
Salt the pork fillets with approximately ½ a teaspoon per 450g (1lb). At this stage I sealed mine into a cryovac bag, however it’s possible to re-create this method using a very well sealed ziploc bag and expelling as much air as possible. The fillets should be cooked in a 60ºC (140ºF) water bath for 1 – 4 hours (also possible using a thermometer but needs more attention to keep the temperature even). When you’re ready to serve, remove the pork from the water bath. Heat some olive oil in a pan until very hot. Sear the fillets briefly on all sides then add a generous amount of sage leaves, some garlic and butter. If you have any liquid from the meat you can also strain this and add it to make a sauce. Serve immediately. I served mine with organic broccoli and carrots cooked with garlic, chilli and lemon.
michelle picker cooks 