Sous-vide cooked pork medallions. The sous-vide cooking method ensures the fine and tender texture of the pork tenderloin medallions. In addition to the texture, the taste and quality of the meat are also elevated to the highest level by this precise preparation method. Delicious when combined with a mustard-tarragon sauce or with sautéed mushrooms.
Pork medallions are sliced pieces of pork tenderloin, the most tender muscle from the back of the pig. A particularly tender and lean piece of meat.
Storage advice after openingNa opening beperkt houdbaar.
Minimum storage temperature0 ºC
Maximum storage temperature7 ºC
Preperation adviceRegenereeradvies: 20 min 95°C stoom
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