sousvideporktenderloinwithvegetables Pampered Chef Blog
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Lock the lid and select SOUS VIDE . Set the temperature to 140°F (60°C) for medium (see cook's tip) and the timer for 2 hours; press and hold START. While preheating, place the pork tenderloin, squash, and green beans in a large resealable freezer bag.. Close the lid and select SOUS VIDE. Set the temperature to 145°F (63°C) and the timer to 2 hours. Press and hold START. In a large resealable bag, add the soup, soy sauce, pepper, poultry seasoning, onion powder, garlic powder, green beans, and mushrooms (if using). Close the bag and use your hands to mix the ingredients.
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Lock the lid and select SOUS VIDE. Set to 120°F (49°C) and the timer to 60 minutes; press and hold SELECT. Combine the marinade ingredients in a small bowl. Place the salmon in a single layer in a gallon-sized resealable plastic or silicone bag; pour in the marinade, remove the air, and seal. Refrigerate.. Lock the lid and select SOUS VIDE. Set to 130°F (54°C) for medium-rare and the timer to 2 hours; press and hold START. Season the steaks with salt and pepper. Place in a single layer in a gallon-sized resealable bag, remove the air, and seal.
