Not long ago, sous vide methods of cooking were very expensive, requiring pricy restaurant style sous vide machines. However, with the introduction of home kitchen sous vide tools like ChefSteps Joule and the Anova Precision Cooker, sous vide cooking is now within reach of most home cooks. Here is a simple recipe for sous vide pork tenderloin.
- 1 pork tenderloin, about 1 lb.
- Kosher salt
- Freshly ground black pepper
- 6-8 sprigs of fresh herbs (optional)
- 2 garlic cloves, peeled and smashed (optional)
- 1 shallot, peeled & minced (optional)
- 1 Tbsp. canola or vegetable oil
- 1 Tbsp butter
- Using a sous vide immersion circulator, preheat a water bath to the desired finishing temperature for the pork – I aim for 133 degrees F. for medium-rare. Medium is about 140 F, medium-well is 150 F. and well done is 160 F.
- Season the pork generously with salt and pepper. Place in a sous vide bag along with half of herbs, garlic, and shallots (if using) and distribute evenly. Seal the bag and place it in the water bath for the time recommended by your sous vide cooking tool – 1 to 4 hours.
- Remove the pork from the water bath and take it out of the bag, discarding any aromatics. Carefully pat the pork dry using paper towels.
- In a heavy skillet – preferably non-stick – heat the tablespoon of oil over high heat. When the oil begins to shimmer, add the pork and cook, turning occasionally, until nicely browned on all sides, about 2 minutes in all.
- This is optional, but when you get to the last side of searing the pork, add a tablespoon of butter along with fresh aromatics like shallots, garlic, thyme, rosemary, or oregano (if desired). Spoon the melting butter and aromatics over the pork. continue cooking until the final side is browned, about 45 seconds longer. Transfer the plate to a cutting board. Slice the pork and serve with a sprinkle of coarse sea salt. Or, if you want to make a quick sauce, proceed to the next step.
- OPTIONAL: If you’d like a simple sauce with your pork, add one tablespoon of minced shallot to the skillet and sauté until aromatic, about 15 seconds. Add a cup of dry white wine or vermouth and let it reduce by half. Add a dollop of whole grain mustard and a tablespoon of butter. Swirl until the sauce is emulsified and season to taste with salt and pepper. Remove from heat.
I like to serve my sous vide pork with roasted fingerling potatoes.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.