Vacuum sealing for flavor.

[Mik]

I started an experiment today. Cut a bunch of fresh herbs, chop up a bunch of garlic. Then I brushed an Iberico pork tenderloin, a couple pork rib chops and a couple pork loin chops with olive oil and a little salt. Then I vacuum sealed them individually with herbs and garlic on both sides of the meat. We'll see how they turn out over the course of this week.
I know a vacuum helps with marinade, but you have to have a much larger and more expensive setup than I do am willing to purchase to do much liquid.