What Makes This Recipe So Good
You’ll never believe just how juicy and tender pork tenderloin turns out when it’s cooked in a sous vide… not until you try it, at least! Because the tenderloin is cooked in a vacuum-sealed bag that’s submerged in a temperature-controlled water bath, it’s cooked evenly on all sides at all times. The pork’s natural juices are locked in during the entire cook time, too, so there’s no risk at all of it drying out.We finish the tenderloin off with a quick sear in a pan of hot butter (or neutral oil, if you’d rather). Why? To give the tenderloin a rich, golden brown color and a slightly crisp skin that further locks in the pork’s juices but also just adds a really nice texture and flavor to the dish overall.Watching your fat intake, or really focusing on your daily protein goals? Pork tenderloin is the leanest and most tender cut of pork – it’s actually just as lean as chicken breast! It’s a great source of low-fat protein, and it’s rich in essential vitamins and minerals.
Chef’s Tips
We kept the seasonings here SUPER simple – a few fresh herbs, some salt, some pepper, a touch of garlic. Feel free to change things up however you like, though. Use a variety of herbs, or rub the tenderloin down with cajun seasoning. Toss some chopped onion in the sous vide bag, or use a little honey or dijon mustard. You can get really creative with your flavors here!Highly, highly recommend checking the tenderloin with a meat thermometer before serving it. The cook times are fairly reliable, but still, no one wants an under- or over-cooked pork tenderloin. Like steak, tenderloin can be served medium-rare (140°-150°F), medium (150°-155°F), or medium-well (155°-160°F). I don’t recommend rare or well-done, though. 145°-150°F is the real sweet spot, in my opinion.Don’t skip the rest time. Seriously – it’s really important if you want a nice, juicy pork tenderloin. Letting the meat rest before slicing it gives the juices time to redistribute throughout and be reabsorbed by the fibers in the meat, which locks the juices in and keeps the meat nice and tender. Have patience, I beg of you!
Sides That Go Well with This Recipe
Corn SouffleSimple Sauteed CabbageCauliflower Au GratinAir Fryer Potato WedgesHasselback Sweet Potatoes
