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.
Cooking Thawed Product (34° F)
Boiling: Place thawed product, still in the unopened bag, in a pot of boiling water. Cook for 13-15 minutes or until an internal temperature of 165°F. Remove from the bag and serve.
Steaming: Place thawed product, still in the unopened bag, in a steamer. Cook for 13-15 minutes or until an internal temperature of 165°F. Remove from the bag and serve.
Cooking Frozen Product (10°F)
Boiling: Place frozen product, still in the unopened bag, in a pot of boiling water. Cook for 15-17 minutes or until an internal temperature of 165°F. Remove from the bag and serve.
Steaming: Place thawed product, still in the unopened bag, in a steamer. Cook for 13-15 minutes or until an internal temperature of 165°F. Remove from the bag and serve.