Sous Vide Pork Tenderloin
Ingredients
The pork
Seasonings
-
to taste
salt
-
to taste
freshly cracked black pepper
-
2-4
sprigs
fresh herbs of choice (thyme, rosemary, oregano, etc.)
-
1-2
cloves
garlic (peeled, smashed)
Cooking fat
Instructions
- Fill a large pot with water and set the sous vide immersion circulator to 140°F.
- Season the pork tenderloin generously with salt and pepper on all sides.
- Place the seasoned tenderloin in a food-safe bag with fresh herbs and smashed garlic, removing as much air as possible before sealing.
- Once the water bath reaches 140°F, submerge the sealed bag in the pot, ensuring it's fully submerged.
- Cook the tenderloin in the water bath for 1 to 2 hours, depending on the desired doneness.
- After cooking, remove the bag from the water bath and pat the tenderloin dry with paper towels.
- Heat a skillet over medium-high heat and melt the butter.
- Sear the tenderloin in the skillet for 3 to 4 minutes on each side until golden brown.
- Let the tenderloin rest for 10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
256
Total fat
12g
Total carbohydrates
0.3g
Total protein
35g
Sodium
134mg
Cholesterol
126mg
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