Sous Vide Pork Tenderloin
This is by far the best way I know to make delicious juicy pork!
|
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 |
Preheat sous vide water bath to the desired temperature:
Season pork well with salt and pepper. Place in ziploc bags along with half of the herbs, garlic and shallots. Seal and place in sous vide bath for 1 to 4 hours. To finish: Turn on your vents and open windows and doors. Remove pork from bag; reserve liquid is using to make the pan sauce below. Pat pork dry with paper towels. Add oil to a cast iron skillet and preheat over your hottest burner until oil starts to lightly smoke. Sear pork in skillet until mostly browned on all sides, about 2 minutes total. Add butter and the reserved half of the herbs garlic and shallots and tilt the pan to baste the pork until well browned, about 30 seconds. Transfer pork to a rack set in a rimmed baking sheet and pour drippings over it. Let rest 1-2 minutes, then serve. |
Source
Notes:
Notes:
- The original recipe includes a pan sauce, but I've found the pork so well seasoned that I just omit it.
- If you'd like a simple sauce with your pork, add one tablespoon of minced shallot to the skillet and sauté until aromatic, about 15 seconds. Add a cup of dry white wine or vermouth and let it reduce by half. Add a dollop of whole grain mustard, the liquid reserved from the sous vide bag, and a tablespoon of butter. Swirl until the sauce is emulsified, and season to taste with salt and pepper. Reserve sauce off heat.
- If you'd like a simple sauce with your pork, add one tablespoon of minced shallot to the skillet and sauté until aromatic, about 15 seconds. Add a cup of dry white wine or vermouth and let it reduce by half. Add a dollop of whole grain mustard, the liquid reserved from the sous vide bag, and a tablespoon of butter. Swirl until the sauce is emulsified, and season to taste with salt and pepper. Reserve sauce off heat.