Sous Vide Pork Tenderloin

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Sous Vide Pork Tenderloin

This flavor packed pork tenderloin turns out juicy and tender everytime plus a great crust!

Prep Time10 mins

Cook Time5 mins

Sous Vide Time2 hrs

Total Time2 hrs 15 mins

Course: Dinner, Main Course, Pork

Cuisine: American

Keyword: Pork, Sous Vide

Servings:

Calories: 145kcal

Equipment

Immersion Circulator such as an Anova

Ingredients

2 Pork Tenderloins about 1½ pounds
2 sprigs Rosemary rinsed and still on the stem
2 cloves Garlic minced
2 tsp black pepper ground
1 tsp salt
¼ tsp Red Pepper Flakes optional
1 tsp Vegetable Oil or other neutral cooking oil

Instructions

Place your immersion circulator in your preferred container and fill with enough water to submerse bagged tenderloins. Heat water to 145°F.
Trim any excess fat and silverskin from tenderloins and rub with half the pepper and a pinch of salt.
Place pork tenderloins, garlic, rosemary, and red pepper into a heat safe plastic bag. I usually put put in one tenderloin then add the rosemary and garlic then add the other tenderloin.
Squeeze out the excess air or vacum seal your bag and place into the heated water.
Cook for 90 mintues to 2 hours making sure the bag stays submerged the entire time.
Remove tenderloins from bag and discard rosemary and the remainder of the bag. Pat tenderloins dry and allow to sit uncovered for a few minutes.
Rub lightly with oil and sprinkle with remaining salt and pepper.
Over a very hot grill or in a very hot heavy skillet sear each side of the tenderloins, rolling and moving frequently, until browned. This should be done over high heat and be done quickly enough not to overcook the tenderloin.

Notes

When it comes to adding flavors a little goes a long way when cooking meat sous vide, both garlic and rosemary can overtake the pork so don't over do it.

Nutrition