Sous Vide Pork Tenderloin
This sous vide pork tenderloin is cooked to perfection- juicy and moist. This method for cooking pork is easy and doesn’t leave any room for error. Watch the video below to see how I make it in my kitchen.
Servings 4 servings
Calories 182kcal
Ingredients
- 1 pound pork tenderloin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic minced
- 1 small shallot thinly sliced
- 2 sprigs thyme
- 2 tablespoons butter
Instructions
- Preheat the water bath using the Sous vide machine to 140F.
- Season the meat with salt and pepper on all sides.
- Place the meat in a vacuum bag with garlic, shallot, and thyme. Seal the bag with a vacuum sealer.
- Place the bag with meat in the water bath, totally submerged in water and cook for at least 45 minutes.
- Remove the pork tenderloin from the bag and discard the herbs.
- Add butter to a non-stick skillet and sear the pork on all sides.
- Slice and serve immediately.
Video
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: Place the cooked and cooled pork in a shallow container. Store it in the freezer for up to 6 months.
TO REHEAT: Microwave portions of the pork for 30-40 seconds or warm up in a non-stick skillet until hot.
Nutrition
Serving: 1serving | Calories: 182kcal | Carbohydrates: 2g | Protein: 24g | Fat: 8g | Sodium: 397mg | Potassium: 487mg | Fiber: 0.4g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg | NET CARBS: 2g