Pork tenderloin is the perfect protein for a fancy and healthy dinner. It’s the leanest and most tender part of the pork, making it crucial to cook it without making it dry. Thanks to sous vide, we get to give our pork the best texture and extra flavor!
How To Make Sous Vide Pork Tenderloin
Enjoy juicy pork tenderloin packed with flavors from fresh herbs. This sous vide recipe is perfect for a fancy and healthy dinner!
Setup your sous vide according to the manufacturer’s instructions. Preheat the sous vide to 130 degrees F for medium rare, 139 degrees F for medium, or 160 degrees F for well done.
Season the pork with kosher salt and black pepper generously on all sides.
Place the pork in a vacuum-seal or ziplock bag together with the herbs, and half of the minced garlic and sliced shallots. Seal the bag using a vacuum sealer.
Submerge the bag into the water bath. Cook for at least 45 minutes to 4 hours.
When this is done, carefully remove the meat from the vacuum bag, then gently pat dry the meat using paper towels.
On a large heavy skillet, sear the tenderloin on high heat with canola oil for about 2 minutes, turning occasionally until most sides are well-browned.
Add butter with garlic, shallots and rosemary. Spoon the melted butter over the pork and continue cooking for about 45 seconds. Discard the rosemary and slice the pork before serving.
To serve, you can choose to make a homemade sauce and spoon it on top of the pork slices, pour the drippings from your pan over the pork, simply sprinkle them with coarse sea salt, or serve them as is. Enjoy!
- Make sure to remove most of the air in your ziplock bag when sealing it. Do this by sealing all but the last inch of the bag then slowly lowering your bagged pork in a pot of water. Let the pressure of water press air out through the opening of the bag. Seal the bag just before it completely submerges.
To make a simple sauce for your pork, add 1 tablespoon of minced shallots to the pan and saute for about 15 seconds or until aromatic. Add 1 cup of dry white wine or vermouth and cook until the mixture is reduced by half. Add the liquid from the sous vide bag, a dollop of mustard, and a tablespoon of butter. Stir to emulsify the sauce and season with salt and pepper to taste. Remove from heat and proceed with the last step of the recipe instructions.
- Calcium: 35mg
- Calories: 306kcal
- Carbohydrates: 4g
- Fat: 27g
- Fiber: 1g
- Iron: 1mg
- Potassium: 65mg
- Protein: 12g
- Saturated Fat: 3g
- Sodium: 1297mg
- Sugar: 1g
- Trans Fat: 1g
- Vitamin A: 656IU
- Vitamin C: 7mg
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