Happy New Year 2016!

Pedro and I enjoyed a very quiet New Years to ring in 2016. Pedro was very sweet to buy the ingredients to recreate one of my favorite meals from 2015, which was a sous vide pork from Skip and Ruthann's wine tasting birthday dinner over the summer. 

We sous vide a single pork tenderloin at 136 degrees for 4 hours. Then we seared it with butter in a cast iron and coated it with a layer of ground chives, garlic powder, salt and pepper. On the side, I prepared a carrot and squash noodle salad with a Dijon vinaigrette thanks to the spiralizer my sister gave us for Christmas. It was a delicious way to ring in the new year!