Sous Vide Pork Tenderloin
Sous Vide Pork Tenderloin is the easiest way to get restaurant-tender, juicy pork every time. Season, seal, sous vide, and sear for a foolproof dinner.
Servings: 4
Ingredients
- 1 pound pork tenderloin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic minced
- 4 springs fresh rosemary finely chopped
- 2 Tablespoons olive oil
- 1 Tablespoon vegetable or avocado oil
Instructions
- Preheat the water bath using your sous vide to 145º F.
- Season pork with salt and pepper on all sides.1 pound pork tenderloin, 1 teaspoon salt, 1/2 teaspoon black pepper
- Mix together the rosemary, garlic, and olive oil and generously rub all over the pork.4 cloves garlic, 4 springs fresh rosemary, 2 Tablespoons olive oil
- Place the pork inside your plastic bag and if using a vacuum sealer, seal the bag. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
- Once the water is up to temperature, place the sealed bag of pork in the water, making sure it is fully submerged.
- Cook for about an hour, but you can leave it in for up to 4 hours if needed.
- Remove pork from the bag and use a paper towel to pat it dry.
- Heat oil in a large skillet over high heat. Once the oil is shimmering you know it is hot enough.1 Tablespoon vegetable or avocado oil
- Carefully place the pork tenderloin in the pan and cook for about 30-45 seconds a side, until it is nicely browned.
- Remove from the pan and slice to serve.
Nutrition
Calories: 203kcal | Carbohydrates: 1g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 641mg | Potassium: 461mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
