Name: Sous Vide Pork Tenderloin
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Other
Ingredients: 1 pork tenderloin; 0.5 tsp salt; 0.5 tsp ground pepper; fresh herbs; 1 tsp garlic; 1 white onion; 1 tbsp olive oil; dried herbs

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Sous Vide Pork Tenderloin

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

First, preheat a water bath using the sous vide. Set to 140 degrees Fahrenheit.

Pat pork dry with paper towels. Season on both sides with salt and pepper.

Add pork tenderloin and fresh herbs to a vacuum sealed bag or Ziplock bag.

If using vacuum sealed bag, place in water bath. If using Ziplock bag, slowly lower unzipped bag into water bath. Just before fully submerged, the pressure will suck out the air from the bag. Zip it shut and fully submerge bag.

Cook for 1 to 1 ½ hours. I cooked mine for 1 ½ hours and it was medium with a slight pink middle.

After sous vide cooking, remove bag from water bath. Discard fresh herbs in bag.

In a large skillet over high heat, add olive oil. Once hot, place pork in skillet. Sear for 1 to 2 minutes on first side.

Flip pork tenderloin. Turn heat down to low medium heat. Add minced garlic and sliced onions to pan. Cook for 3 to 4 minutes or until onions have softened.

Finally, remove pork to a plate. Allow it to sit for 5 minutes before slicing and serving. Garnish with dried herbs if desired.