sous-vide peanut-ginger pork

 Ingredients:

1 ½ tablespoons smooth peanut butter

1 tablespoon sesame oil

1 tablespoon soy sauce

1 tablespoon fresh lime juice

½ tablespoon finely grated ginger

1 teaspoon brown sugar

1 teaspoon Sriracha 

1 teaspoon fish sauce

2 small garlic cloves, finely grated 

1 (1-pound) pork tenderloin, trimmed

Extra-virgin olive oil, as needed

For Garnish:

1 tablespoon chopped peanuts

1 teaspoon toasted sesame seeds

1 tablespoon cilantro leaves

For Serving:

Steamed jasmine coconut rice

Asian coleslaw

Directions:

Fill a pot with water, add the sous-vide machine and set the temperature to 135 degrees.

Meanwhile, prepare the sauce: In a small bowl, whisk together the peanut butter, sesame oil, soy sauce, lime juice, ginger, brown sugar, Sriracha, fish sauce and garlic.

Place the pork in a sous-vide bag, then pour the sauce all over the meat. Seal the bag, removing as much air as possible. Lower the sealed bag into the heated water, weighing the bag down if necessary, and cook for 2 hours.

Place an oven rack 4 inches away from the heating element and turn the broiler on high.

Remove the pork from the sous-vide bag and transfer the meat to a rimmed baking sheet. 

Pour the remaining cooking liquid into a small saucepan. Bring the sauce to a simmer over high and let cook until slightly thickened, about 2 minutes. Remove from heat, cover to keep warm, and set aside.

Drizzle the pork with olive oil and broil until charred in spots, about 2 to 3 minutes. Transfer the meat to a cutting board and let rest for 5 minutes.

Slice the pork and drizzle with the warm sauce. Sprinkle with chopped peanuts and sesame seeds. Garnish with cilantro leaves. Serve with jasmine coconut rice and Asian coleslaw.

Serves 2 generously