pampered chef Deluxe Multi Cooker Cooking Manual page 59

4 servings | 5-min prep time | 2-hr, 35-min total time
Ingredients
1 pork tenderloin (about 1½ lbs./700 g)
2 yellow squash (about 1 lb./450 g),
cut into ½" (1-cm) half moons
1½ cups (375 mL) fresh green beans
(about 10 oz./300 g), trimmed
⁄ cup, plus 1 tbsp (90 mL) olive
1
3
oil, divided
Directions
1. Fill the inner pot of the Deluxe Multi
Cooker with water to just below the
fill line. Lock the lid and select
1/2
. Set to 140°F (60°C) for
2 hours for medium (see cook's tip). Press
and hold . While preheating, place the
pork tenderloin, squash, and green beans
in a large resealable freezer bag.
2. In a small bowl, whisk together
(75 mL) of oil, lemon juice, seasoning,
onion powder, salt, and black pepper.
Pour into the bag and gently massage
to evenly distribute the liquid.
3. When you hear beeps and Add is
displayed, open the lid and submerge
the bag into the water with the seal
above the water. Lock the lid; press
When the timer is up, press
remove the bag.
1
1
1
2
1
4. Heat the remaining oil in a large skillet
over high heat for 3–5 minutes. Transfer
the pork and vegetables to the skillet,
reserving the liquid. Sear the pork until
browned, 1–2 minutes per side, and sauté
the vegetables until they reach desired
tenderness, 2–4 minutes.
5. Remove the pork and let rest for 5 minutes
⁄ cup before slicing. Place the veggies on a
1
3
platter and top with the sliced pork. Serve
with the reserved juice, if you'd like.
Cook's Tip
Cooking pork to medium keeps the inside
moist and tender, like a steak. And, as it rests
after cooking, the internal temperature will
.
increase a bit.
. Carefully
→
Our Reusable Storage Bags are
perfect for sous vide cooking! You can
find them on pamperedchef.com or
pamperedchef.ca.
U.S. nutrients per serving: Calories 390 Total Fat 23 g, Saturated
Fat 4.5 g, Cholesterol 110 mg, Sodium 1,270 mg, Carbohydrate 8 g,
Fiber 2 g, Sugars 2 g (includes 0 g added sugar), Protein 38 g
Sous Vide Cooking
lemon, juiced (about 3 tbsp/45 mL)
tbsp (15 mL) Herbs de
Provence Seasoning
tbsp (15 mL) onion powder
tsp (10 mL) salt
tsp (5 mL) black pepper
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