«
»

Cheshire Pork Tenderloin

Sous vide to 138…pan crisped..farrow, black garlic puree, smoked blueberry chimmichurri

image

Advertisements

This entry was posted on April 9, 2015 at 10:40 pm and is filed under Chef, Fermented, fruit, garnish, grains, Herbs, My Work, smoke, The Greatest Animal with tags , , , . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

w
Cancel

Connecting to %s

%d bloggers like this: