Sous Vide Pork Sliders

The plate was tiny, so this picture is a bit of an optical illusion.

The plate was tiny, so this picture is a bit of an optical illusion.

Today my fiance and I went to a church potluck today for the “families” in the church. It’s a little weird in my mind to think of us as a family since we aren’t quite married yet and we certainly don’t have any children (at least not that I know of). I guess we’ll get there soon enough though.

For the potluck, we ventured into the land of sous vide. A good number of years ago a friend of mine told me about the concept and how he was thinking of buying a semi-ghetto build-your-own sous vide machine kit. The idea is that you seal (or vacuum seal) meat with seasoning and cook it in a water bath at a low temperature. This prevents it from getting overcooked. Then you take it out and sear the sides for texture. At that point I thought the method was kind of cool, but thought this friend was pretty nuts to buy a make your own kit.

Fast forward a few years to now. A different friend (although these friends do know each other) has gotten into a sous vide craze. It’s great for cooking meat and for cooking things in large quantities. Today was my first time doing it by myself. I don’t really know where I got the idea for asian style sliders, and as usual I ended up just winging it. So I’ll go into what went into it, but I don’t have any measurements.

So what I did was marinate pork tenderloins overnight in gallon size ziplock bags. I put them in a pot with water and the sous vide cooker at 140 degrees (F) for around 3.5 hours. Then I seared the outside. To make the sliders I used King’s Hawaiian Roll and topped with some Asian-style slaw made with cabbage, carrots, green onions, and some seasoning.

They turned out pretty well. The pork was really tender and the flavors paired well with the sweetness of the Hawaiian rolls. Overall I’d call this one a success!

Pork tenderloin marinade:
Soy sauce
Sesame oil
Minced garlic
Brown sugar
Salt
Pepper
Rice vinegar
Red pepper flakes

Slaw:
Shredded cabbage
Shredded carrots
Finely chopped green onions
Soy sauce
Sesame oil
Sugar
Salt
Pepper
Rice vinegar
Minced garlic
Sriracha sauce