Sous-vide or vacuum cooking is healthy and allows the organoleptic properties of the meat to remain intact. Discover all its benefits with the recipe for Pork tenderloin in sous-vide cooking by chef Gian Luca Cellerino of Risotcaffè Il Ponte di Toirano.

Friends of Pesto Fresco, in our news today we talk about vacuum or sous-vide cooking, a technique that is healthy and allows you to retain all the flavors of foods.
We also tell you about it through a dish created by chef Gian Luca Cellerino of Ristocaffé Il Ponte di Toirano, who uses the sous-vide cooking technique for many of his meat dishes.

Vacuum or sous-vide cooking has many advantages. Here they are

• Cook without adding fat
• Avoid burns, which are known to be carcinogenic
• You do not disperse the nutritional properties of food, which the sealed bags are able to preserve by preventing oxidation
• Maintain all the food’s aromas: in fact, the liquids and aromas penetrate into the vacuum-packed food, promoting the enhancement of flavor and the preservation of tenderness and juiciness.
  In this way, therefore, you reduce the amounts of salt
• Avoid overhangs and thermal shock: because of pressure, the boiling point in the casings is lowered, allowing them to cook even at low temperatures.

As you see dear friends of Pesto Fresco, there are several reasons why the vacuum or sous-vide cooking technique is healthy.

We asked chef Luca Cellerino to explain the process of vacuum or sous-vide cooking, which he shows us through his Pancetted Italian Pork Fillet with Albenga lemon thyme potato pomade and red wine balsamic reduction.

“Meat cooked with this cooking technique has a delicate flavor and has a pink color while being absolutely cooked.
Many of my meat dishes are cooked using the vacuum cooking technique because it allows the organoleptic properties of the product to be preserved.
It is gentle, nonaggressive cooking, eliminates cancerous charring from grilling, and retains the meat’s juices, ensuring tenderness.
It also zeroes out cross-contamination in the refrigerator.”

I coat the portioned pork tenderloin with smoked bacon and place it in the bag with various herbs. I seal the bag in the vacuum machine and place it in the oven.
Cooking takes place in a conditioned water bath at about 60°C.
Cooking times obviously vary depending on the thickness of the piece of meat.
In the case of this pork tenderloin, the meat has cooked 42 minutes.
Once the cooking is finished, the meat is transferred to the blast chiller to limit or zero the growth of bacteria.

Before serving, I regenerate the meat in the microwave for a minute or so and then finish cooking it on the griddle.
I plate my pancettatto pork tenderloin with the potato pomade, which I prepare using previously boiled and mashed potatoes with the potato masher. I add them to a sauté with EVO oil, garlic and Sunny heRBs lemon thyme from Albenga. I whisk them by hand and adjust salt and pepper.

To finish, I prepare the red wine ristretto, bringing it to a boil with brown sugar and balsamic vinegar to give the dish a sweet and sour note. Here is my dish!”

Have a great weekend everyone!