Happy New Year everyone. I hope that everyone had a great time last night and that everyone stayed safe. As promised, here is the recipe for the meal that I made for New Year’s Dinner.
In the previous post I talked a little about the sous vide technique so know in advance that the process will take longer, so if you are looking for more of a last minute thing to whip up, this particular recipe isn’t for you at the moment. Enjoy.
Sous Vide Peppered Crusted Pork Loin with Roasted Spiralized Beets and Asparagus