If you’re looking for a foolproof way to cook a delicious pork tenderloin, look no further than sous vide. This cooking technique involves sealing the meat in a bag and cooking it in a precisely controlled water bath, resulting in tender, juicy, and evenly cooked meat every time. In this recipe, we’ll show you how to cook a pork tenderloin using sous vide, and then finish it off with a quick sear for a beautifully browned crust. With just a few simple steps, you can enjoy a restaurant-quality meal in the comfort of your own home. So, let’s get started!
- 1 pork tenderloin, about 1 pound
- Salt and pepper
- Herbs and spices (optional)
- Oil for searing
- Preheat your sous vide water bath to 135°F/57°C.
- Season the pork tenderloin with salt, pepper, and any other desired herbs and spices.
- Place the pork tenderloin in a vacuum-sealed bag or a zip-top bag with the air removed using the water displacement method.
- Seal the bag using a vacuum sealer or the water displacement method.
- Place the bag in the preheated water bath and cook for 2-3 hours.
- Once the cooking time is complete, remove the bag from the water bath and carefully remove the pork tenderloin from the bag.
- Pat the pork tenderloin dry with paper towels.
- Heat a skillet over high heat and add a small amount of oil.
- Sear the pork tenderloin on all sides until browned, about 1-2 minutes per side.
- Rest the pork tenderloin for a few minutes before slicing and serving.
Enjoy your perfectly cooked, tender and juicy sous vide pork tenderloin!