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Sous Vide Pork Tenderloin

Garlic and Herb crusted sous vide pork tenderloin cooked to a perfect medium.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Resting Time1 hour 20 minutes
Total Time2 hours 40 minutes
Course: Main Course
Cuisine: American
Keyword: Pork, Sous Vide
Servings: 2
Calories: 200kcal
Author: Aaron
Cost: $10

Equipment

  • 1 Immersion Circulator
  • 1 Cast Iron Skillet
  • 1 Vacuum Sealer optional

Ingredients

  • 1 Pork Tenderloin cleaned
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Butter
  • 1 tbsp Garlic minced
  • 1 tbsp Shallot minced
  • 1 tbsp Sage fresh, sliced
  • 1 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 gallon ziploc bag or vacuum seal bag

Instructions

  • Remove silver skin from pork tenderloin
  • Season cleaned tenderloin well with kosher salt and black pepper
  • Mince garlic cloves and shallot
  • Finely slice sage
  • Combine tenderloin, butter, 1 tbsp olive oil, garlic, shallot, and sage in a ziploc bag.
  • Remove all the air from the bag and seal.
  • Marinate for 1-4 hours
  • When done marinating, set sous vide bath to 140F.
  • Once at temp, add bag of tenderloin to the bath and cook for 1 hour
  • After 1 hour, remove from bath and rest for 10 minues
  • Place a cast iron skillet over medium high heat. Get pan hot then add olive oil. Get the oil hot then add the tenderloin.
  • Sear the tenderloin on all sides. ~ 1 minute a side.
  • Rest for 5 minutes.
  • Slice and serve!