In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef James Malone from Staccato Restaurant prepares pork tenderloin sous vide.

Click here for Chef James Malone's Profile

Pork Tenderloin Sous Vide

Ingredients
2 each Pork Tenderloin
1/4 cup Bacon Fat
2 tbsp. Potlatch Spice (any favorite rib rub will do)

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Pierce Culliton from Frank's Restaurant prepares seared scallops and pork tenderloin.

Click here for Chef Pierce Culliton's Profile

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Craig Cornell from Okemo Mountain Resort prepares berbere spiced pork tenderloin.

Click here for Chef Craig Cornell's Profile

1 Tbsp. ground ginger
1.5 tbsp. ground cardomom
1.5 tbsp. coriander seed
1.5 tbsp. fenugreek
2 tsp. whole cloves
2 tsp. allspice
1 tbsp. kosher salt
2.5 tbsp black pepper
1/4 cup red chili flakes
2 cups paprika