THE IRONWEED KITCHEN 41. EGGS, HASH & COFFEE I had some small packets of sous vide pork tenderloin in the freezer and pulled one out for a hash brunch. This is how it came together. • Slices of pork tenderloin • Panch Phoron seed combo (nigella, fennel, cumin, fenugreek, black mustard - equal parts) • Goat ghee … Continue reading