Pork Tenderloin Sous Vide

Another sous vide recipe! I tried it with pork tenderloin. It's great! It's so easy to dry out pork and this was extremely juicy. I took the advice of this Gizmodo article and tried a pre-marinated tenderloin from Trader Joe's and just kept it in the pre-vacuum sealed packaging.

Cider-Braised Pork Shoulder with Caramelized Onions

I wanted to use my braiser and saw this recipe on epicurious and thought it sounded perfect for fall! Plus, our friend Rob was coming over and he loves pork, so I wanted to make something pork-related. Since it takes about 3 hours to cook, I had to make it the day before so we could eat at the reasonable hour, which also helped for skimming the fat. It was really juicy and tasty, and I actually liked it even better the next day! I took the leftover pork and sauce and added a little extra cider and heated it up and shredded it. Yum! It was so rich and falltastic. It also makes me want to cook up an apple cider-based BBQ sauce.

Ingredients:
3-4 lb bone-in pork shoulder (I could only find boneless)
1 cup apple cider
5 yellow onions, halved lengthwise and sliced into 1/4" slices
4 cloves garlic, sliced thinly
2 tbsp olive oil
salt and pepper
1/2 tsp chipotle power (I added this because I think cider and chipotle go really well together)