Sous Vide Cream-Poached Pork Loin
This was very, very delicious. The pork loin (~1.5 lb from Trader Joe's) was incredibly tender and this was not just the result of the sous-vide technique, but also the milk (I had tried another recipe with pork loin, same temperature and time, and it wasn't as wonderfully tender).
Sear then 4 hours @ 62.8C with onions, cognac, milk, crème fraiche.
Reducing the sauce before serving
Sadly I made a rookie mistake when I reheated the leftovers in a pot (with the sauce), because the meat continued to cook and became tougher/dryer and grey. Next time I will reheat the meat with the sauce with the sous vide.
