cauliflower

Pork loin, Puree of cauliflower

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PORK TENDERLOIN, SOUS VIDE

1 whole pork tenderloin, about 1 pound

Salt & pepper

1 teaspoon Smoked paprika

1 teaspoon mustard

1 clove garlic, minced

Sprig rosemary

3 sprigs of thyme

Olive oil

1 tablespoon butter

Add all ingredients to vacuum-sealed bag. Sous vide pork loin on 130F for 2 to 4 hours (for medium rare - I strongly recommend this temperature). Remove after cooking. Season with sea salt and pepper. Add butter to cast iron skillet over medium high heat. Add in loin, searing on all sides. Remove from skillet. Let rest for 5 minutes before slicing.

PUREE OF CAULIFLOWER

1 head of cauliflower (approximately 2 pounds)

1 cup of heavy cream

3/4 a stick of unsalted butter

salt

cayenne pepper

Preheat oven to 325F. Cut cauliflower into florets. Add to large pot of salted boiling water until tender, approximately 6 minutes. Drain cauliflower and place on cookie sheet. Put in oven for 5 minutes, to dry it out.

In saucepan, combine butter with cream and simmer just until butter is melted. Add cauliflower and cream/butter mixture to food processor or blender. Puree until smooth. Add salt and cayenne to taste.