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Sous Vide Pork Tenderloin

Sous Vide Pork Tenderloin I LisaGCooks.com
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Sous Vide Pork Tenderloin I LisaGCooks.com

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

Sous Vide Pork Tenderloin I LisaGCooks.com

Set the temperature on your water bath to 145.

Sous Vide Pork Tenderloin I LisaGCooks.com

Sous Vide Pork Tenderloin I LisaGCooks.com

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

Sous Vide Pork Tenderloin I LisaGCooks.com

Sous Vide Pork Tenderloin I LisaGCooks.com

Sous Vide Pork Tenderloin I LisaGCooks.com

Sous Vide Pork Tenderloin I LisaGCooks.com

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]

Sous Vide Pork Tenderloin I LisaGCooks.com

Sous Vide Pork Tenderloin I LisaGCooks.com

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.

Sous Vide Pork Tenderloin I LisaGCooks.com

Sous Vide Pork Tenderloin I LisaGCooks.com

Sous Vide Pork Tenderloin I LisaGCooks.com

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.

Sous Vide Pork Tenderloin I LisaGCooks.com

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

Sous Vide Pork Tenderloin I LisaGCooks.com

Let the meat rest for a few minutes before serving.

Sous Vide Pork Tenderloin I LisaGCooks.com

Sous Vide Pork Tenderloin I LisaGCooks.com

 

 

Ingredients used in this recipe

Sous Vide Pork Tenderloin I LisaGCooks.com

Pork Tenderloin [6]

 

 

Texas Roadhouse Cinnamon Butter I LisaGCooks.com

Gay Lea Salted Butter [7]

 

 

 

 

What I served with this dish

Sous Vide Pork Tenderloin I LisaGCooks.com

Red Wine Shallot Vinaigrette with Honey I LisaGCooks.com

A green salad with my….

and…

Crispy Potatoes I LisaGCooks.com

Crispy Potatoes [9]

 

 

 

Sous Vide Pork Tenderloin I LisaGCooks.com

 

 

 

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

 

 

 

Sous Vide Pork Tenderloin I LisaGCooks.com

Sous Vide Pork Tenderloin I LisaGCooks.com

 

 

Other Recipes you might like

BBQ Porkloin I LisaGCooks.com

Marinated Barbequed Pork Loin [10]

 

Sous Vide Chicken Breast I LisaGCooks.com

Sous Vide Chicken Breast [11]

 

Sous Vide Roast Beef I LisaGCooks.com

Sous Vide Roast Beef [12]

 

 

 

Print [2]
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Sous Vide Pork Tenderloin I LisaGCooks.com

Sous Vide Pork Tenderloin


  • Author: Lisa G Cooks [13]
  • Total Time: 2 hours 10 minutes
  • Yield: 4 1x

Description

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


Ingredients

Scale

2 Cloves of garlic

1 Sprig of fresh rosemary

12 Pork Tenderloin, trimmed

Salt, to taste

Pepper, to taste

1 tbsp Salted Butter


Instructions

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.

Notes

  1. I left the pork in the water bath for 2 hours; 2-4 hours is recommended.
  2. Some Sous Vide experts say you don’t need to rest meat after the Sous Vide but I always do.
  • Prep Time: 10 Minutes
  • Cook Time: 2 Hours
  • Category: Main
  • Method: Sous Vide
  • Cuisine: French
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