Pork Tenderloin

Sous vide pork tenderloin, pistachio-garlic couscous, eggplant escabeche, cucumber and maui onion salad with sumac, and cheddar. Wine: Andrew Murray Espérance 2019.

This is my first experiment with cooking pork tenderloin sous vide. A great advantage is that I was able to get a rarer cook (medium, 140F) than I would usually be comfortable with on pork. Any temperature from 130F will kill off any nasties just as well as a higher temperature as long as the temperature is held long enough. For the couscous, I mixed in some pistachio aillade leftover from Wednesday's dinner. The wine is simply gorgeous. Great dinner.