All-natural, fresh pork medallions are slowly braised for hours (Sous Vide style) in a classic pork demi-glace made from fresh sautéed Portabella mushrooms, Porcini mushrooms, and Nueske’s Applewood Smoked Bacon. This fantastic gourmet entrée is ready for your table in minutes. After thawing, just place pouch in boiling water or steamer to cook for 13-15 minutes, remove from pouch and serve. A fork-tender gourmet delicacy with endless possibilities.
Reheating Frozen Product (10°F):
BOILING: Place frozen product in a pot of boiling water IN THE BAG. Reheat for 15 – 17 minutes or until an internal temperature of 165°F, remove from bag and serve.
STEAMING: Place frozen product in a steamer IN THE BAG. Reheat for 15 – 17 minutes or until an internal temperature of 165°F, remove from bag and serve.
After entreé is hot, open bag and place portion on plate, then close top of bag and shake to emulsify/ thicken the sauce.