Sous Vide Pork

 You really can't lose when you have mashed potatoes

You really can't lose when you have mashed potatoes

Have you seen the new cooking craze, Sous Vide? Well, it's not new-new-- the technique has been around since 1799 and was "rediscovered" and refined in the 60s and 70s. It's basically where food is put inside a vacuum pouch and cooked at a steady temperature by water or steam.

It's "new" in that now it can be achieved with a fancy kitchen gadget that is finally affordable for the average consumer. It is an electronic stick that you put in a pot of water with your vacuum-pouched-food, set the temperature, and let 'er fly.

My husband and I got one for Christmas, and let me tell you-- it makes AMAZING meat. We've used it to cook steaks a few times, and in this case we cooked up a pork tenderloin that turned out phenomenally. It was mouth-wateringly moist, and the salt and pepper we put on the outside really brought out the flavor of the meat.

Did YOU know that pork tasted like something? I mean, bacon notwithstanding. Pork actually has a flavor. I used to not be a huge fan of pork, and I'm wondering if I just kept having overcooked meat all the time. That's understandable, since there was that whole trichinosis scare back in the day. I'm pretty sure I cooked my porkchops into a pile of ash out of fear.

Now they say it's really not that much of a threat anymore. And thank goodness for that! Our pork was perfectly medium-well all the way throughout, and exceptionally juicy. We paired it with some mashed potatoes (frozen, yes I know... travesty, but they work in a pinch!) and some steamed spinach.

Have you tried the sous vide technique? Let me know in the comments!