Sous Vide Pork Tenderloin

Ingredients

• 1 pork tenderloin (about 1 pound (450g))
• Kosher salt (to taste)
• freshly ground black pepper (to taste)
• 6 sprigs fresh herbs (such as thyme, oregano, or rosemary; divided (optional))
• 2 garlic cloves (divided (optional))
• 2 shallots (small, sliced, divided (optional))
• 1 tbsp vegetable, canola, or rice bran oil (for searing)
• 1 tbsp unsalted butter (for basting)

Steps

1. 1

   Using a sous vide immersion circulator, preheat a water bath to the desired finishing temperature (typically 130°F/54°C for medium-rare or 140°F/60°C for medium).

2. 2

   Season the pork tenderloin generously on all sides with kosher salt and freshly ground black pepper.

3. 3

   Place the seasoned pork in a sous vide bag along with half of the fresh herbs, half of the garlic, and half of the sliced shallots (if using), distributing them evenly around the meat.

4. 4

   Seal the bag using a vacuum sealer or the water displacement method and place it in the preheated water bath for at least 45 minutes and up to 4 hours.

5. 5

   When ready to finish, turn on your kitchen vents and open windows. Remove the pork from the water bath and the bag.

6. 6

   Discard the aromatics from the bag; reserve the liquid from the bag if you plan to make an optional pan sauce.

7. 7

   Carefully pat the pork completely dry with paper towels to ensure a good sear.

8. 8

   Add the vegetable oil to a heavy cast iron or stainless steel skillet and place it over the hottest burner you have. Preheat the skillet until the oil starts to very lightly smoke.

9. 9

   Lay the pork in the skillet using your fingers or tongs. Cook, turning occasionally, until browned on most sides, about 2 minutes total.

10. 10

    When the pork is mostly browned, add the butter and the reserved half of the garlic, shallots, and herbs to the skillet.

11. 11

    Cook for about 30 seconds longer, tilting the pan and using a spoon to continuously baste the pork with the flavorful foaming butter until well browned on all sides.

12. 12

    Transfer the pork to a rack set in a rimmed baking sheet and pour the pan drippings over the top.

13. 13

    Allow the meat to rest for 1 to 2 minutes, then slice and serve.

Notes

For a simple pan sauce: Empty the skillet after searing, sauté fresh aromatics, deglaze with wine or stock and the reserved bag juices, then whisk in butter and mustard. Dry-brining (salting the meat and letting it rest in the fridge for a few hours before bagging) can improve juice retention without diluting flavor.

Nutrition per serving

• main
• pork
• sous-vide
• dinner
• gluten-free
• seared