Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

Preheat water now.Thickness: 1 inch Freshness: frozen Time: 51 minutes

Choose your preferred doneness.Taste: Moist and juicy Temperature: 129.2 °F

Remove the fascia from the pork tenderloin, and then use paper towels to soak up the excess moisture of the meat.

Generously season the pork tenderloin with salt and pepper before placing it in the vacuum bag along with olive oil or unsalted butter and thyme or rosemary.

Using the vacuum sealer, make sure that the pork tenderloin is completely sealed and that any air has been removed from the bag.

When the target temperature is reached, carefully place the sealed pork loin in the water bath making sure that it is completely submerged in the water.

Cook the food until ready.

Once the pork tenderloin has finished cooking, carefully remove it from the water bath. Remove the pork tenderloin from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray with a roasting rack. Before searing, thoroughly dry the pork tenderloin with paper towels.

Place a sauté pan over high heat and add high-temperature cooking oil. When the oil begins to lightly smoke, carefully add the pork tenderloin along with the garlic and herbs to the pan. Sear the pork tenderloin on each side for approximately one minute. After flipping the pork tenderloin, add unsalted butter for basting. This adds an extra depth of flavor and aroma.

Pork tenderloin is as versatile as it is delicious.