Dinner last night, pork tenderloin, rice pilaf and broccoli.



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Did you oven roast the tenderloin?
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Sous Vide then sear.
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Cool man. I bet that was amazeballs. What did you season it with. I love tenderloin and am always looking for new seasoning recipes.
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It was one of the pre-seasoned ones from the grocery store, garlic herb. Looks like I did work but it was a pretty lazy dinner.
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If you are looking for good tenderloin recipes, I love this one. It takes a little more work but the end result is great.

http://www.eatingwell.com/recipe/252...rosa-di-parma/
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Did you use the bigger grinding plate? What part of the brisket did you use and how much fat cap was still on it?
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That looks on point! :-)
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I used the smaller plate and only ground once. That's flat. I trimmed off all the cap, then weighed the meat and added back roughly 20 percent of the cap.
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I like it, I also have used it in lasagna.
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Ground the flat earlier this week. So here's the point.


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Wife made fajitas and some sort of homemade spanish rice.

It was really good.



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BOTH OF THESE LOOKS GREAT! :-)



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Last night was turkey chili and corn bread muffins. Tonight was left over fried chicken and a side salad.



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Grilled chicken basted with Oklahoma Joes sauce. Baked potato. Green beans.


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