Sous Vide Pork Tenderloin

Sous Vide Pork Tenderloin Recipe

Ingredients

• 1 pork tenderloin (about 1 to 1.5 pounds)

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• Fresh herbs (such as rosemary or thyme), optional

Equipment

• Sous vide immersion circulator

• Vacuum sealer or resealable freezer bags

• Skillet for searing

Instructions

1. Prepare the Sous Vide Bath

Fill a large pot or container with water and attach the sous vide immersion circulator. Set the temperature to 140°F (60°C) for medium-rare pork. Adjust according to your desired doneness:

• 130°F (54°C) for rare

• 145°F (63°C) for medium

2. Season the Pork Tenderloin

Pat the pork tenderloin dry with paper towels. Season generously with salt and pepper. If desired, rub with minced garlic and add fresh herbs.

3. Vacuum Seal the Pork

Place the seasoned pork tenderloin in a vacuum-seal bag or a resealable freezer bag. If using a freezer bag, use the water displacement method to remove air before sealing.

4. Cook Sous Vide

Submerge the sealed bag in the preheated water bath. Cook for 1.5 to 2 hours. The pork can stay in the bath for up to 4 hours without losing quality.

5. Sear the Pork Tenderloin

Once cooking is complete, remove the pork from the bag and pat dry with paper towels. Heat olive oil in a skillet over high heat. Sear the pork for 1-2 minutes on each side until a golden-brown crust forms.

6. Rest and Serve

Let the pork rest for a few minutes before slicing. Serve with your choice of sides and enjoy!

Tips

• For added flavor, marinate the pork tenderloin for a few hours before sealing.

• Experiment with different herbs and spices to customize the flavor profile.