Sous Vide Pork Tenderloin Recipe


  • 1 whole pork tenderloin, about 1 pound (450g)
  • Kosher salt and freshly ground black pepper
  • 6 to 8 sprigs fresh herbs, such as fresh thyme, oregano, or rosemary, divided (optional)
  • 2 garlic cloves, divided (optional)
  • 2 small shallots, sliced, divided (optional)
  • 1 tablespoon (15ml) vegetable, canola, or rice bran oil
  • 1 tablespoon (15g) unsalted butter


  • 1. employing a sous vide preciseness cooking utensil, heat up a water bathtub to the required finishing temperature per the chart below.
  • 2. Season pork munificently with salt and pepper. Place in sous vide baggage together with 1/2 herbs, garlic, and shallots (if using) and distribute equally. Seal baggage and place in water bathtub for time counseled in chart higher than.
  • 3. To Finish: activate your vents and open your windows. take away pork from water bathtub and bag. Discard aromatics from bag; reserve liquid from bag if creating optional pan sauce (see note). fastidiously pat pork dry with paper towels. Add vegetable, canola, or rice bran oil to an important forged iron or stainless-steel cooking pan, place it over the most well liked burner you've got, and heat up cooking pan till it starts to terribly gently smoke. Lay pork in cooking pan, mistreatment your fingers or a collection of pair of tongs. Cook, turning often, till brunette on most sides, concerning a pair of minutes total.
  • 4. once pork is usually brunette, add butter and reserved 1/2 garlic, shallots, and herbs (if using) and cook, tilting pan and employing a spoon to baste pork with the tasteful butter, till pork is well brunette on all sides, concerning thirty seconds longer.
  • 5. Transfer pork to a rack set during a red-rimmed baking sheet and pour the drippings on high. permit to rest for one to a pair of minutes, then slice and serve.


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