Basic Pork Tenderloin
Pork tenderloin is as versatile as it is delicious. Whether you are serving it with a creamy mushroom marsala or roasted peaches, this tender cut is sure to impress.
- Vacuum Sealer
- Paper Towels
- Sauté Pan
- Chef Knife
- Vacuum Bag
For Sous Vide Cooking
- 2 each Pork Tenderloin 7 – 9 OZ(200g-250g)
- 1 tsp Kosher Salt
- 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking
- 10 turns Black Pepper, freshly cracked
- 1 sprig Fresh Thyme or Rosemary
- 1 each Garlic Clove, whole skin on crushed
For Searing the Pork Tenderloin
- 1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
- 1 tbsp Unsalted Butter, for basting (optional)
- 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.2 each Pork Tenderloin
- 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.1 tsp Kosher Salt, 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking, 10 turns Black Pepper, freshly cracked, 1 sprig Fresh Thyme or Rosemary, 1 each Garlic Clove, whole skin on crushed
- 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.1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil, 1 tbsp Unsalted Butter, for basting (optional)
- Pork tenderloin is as versatile as it is delicious.
Nutrition PER SERVING
Calories: 231kcalCarbohydrates: 7gProtein: 2gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 62mgSodium: 2332mgPotassium: 158mgFiber: 3gSugar: 0.1gVitamin A: 802IUVitamin C: 2mgCalcium: 58mgIron: 1mg
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)