Sous Vide Pork Tenderloin

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Sous Vide Pork Tenderloin

Here I present A recipe for delicate Sous Vide Pork Tenderloin; buttery tenderloin infused with garlic and rosemary, soft enough to cut with a fork!

This is another dish I made when my kids were in Florida with my family over March break.

My kids are home ❤️

I wanted to make pork because it’s really light and healthy and I need a change.  I love chicken but I’m not really digging turkey anymore and beef is losing its shine.

I’d prefer more fish but A) it’s super expensive and B) no one else in our house will eat it.

Sous Vide

I went with sous vide because it really does take meat to the next level.  Also I was doing some research for Easter because I’m hosting Easter dinner this year.  It’s also my mother’s birthday celebration and she loves pork tenderloin.

It’s kismet ❤️

This is how you make it

Set the temperature on your water bath to 145.

Trim the silver from the pork then season it with salt and pepper.

Place the pork in a ziplock freezer bag with the rosemary and garlic. 

Gently push all air out of the bag and submerge the bag in the water bath.’  Check out this great tip to learn how to naturally vacuum seal your food HERE ^[4].

Check out this great resource for cooking times and temps for pork HERE ^[5]

Transfer the sealed bag to the water bath and secure with a clip.

Add water to the bath as needed, the temperature will adjust quickly.

Once cooked, open the bag and transfer the meat to a preheated frying pan with the butter.  Don’t panic!  The pork is going to look like boiled meat but don’t worry because that’s normal.

Brown the pork for 1-2 minutes per side, until a yummy golden brown.

Let the meat rest for a few minutes before serving.

 

 

Ingredients used in this recipe

Pork Tenderloin ^[6]

 

 

Gay Lea Salted Butter ^[7]

 

 

 

 

What I served with this dish

A green salad with my….

Red Wine Shallot Vinaigrette with Honey ^[8]

and…

Crispy Potatoes ^[9]

 

 

 

 

 

 

A recipe for delicate Sous Vide Pork Tenderloin; buttery tenderloin infused with garlic and rosemary, soft enough to cut with a fork!

 

 

 

 

 

Other Recipes you might like

Marinated Barbequed Pork Loin ^[10]

 

Sous Vide Chicken Breast ^[11]

 

Sous Vide Roast Beef ^[12]

 

 

 

Print ^[2]