@google Sous-Vide Fennel-Crusted Pork Loin with Sparrow Lane Pear Gastrique Sous-vide at 141 F. Crusted with mustard seed, fennel seed, & fennel pollen. D’anjou pear vinegar from Sparrow Lane winery is one of my favorites. When you cook it down to a syrup, it develops an almost vanilla flavor.

@google

Sous-Vide Fennel-Crusted Pork Loin with Sparrow Lane Pear Gastrique

Sous-vide at 141 F. Crusted with mustard seed, fennel seed, & fennel pollen. D’anjou pear vinegar from Sparrow Lane winery is one of my favorites. When you cook it down to a syrup, it develops an almost vanilla flavor.

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