Enjoy melt-in-your-mouth tenderness with these Sous Vide Tenderloins. The sous vide method ensures the pork is evenly cooked to perfection, preserving all the natural juices and flavor. Finished with a quick sear, these tenderloins offer a beautiful crust and an incredibly juicy interior, making them a standout choice for an impressive and easy-to-make meal.
Set target temperature and remove pork tenderloin silver skin. Season all sides of pork with salt and pepper, place in a sealable freezer bag and add 1 Tbsp of oil.
Place an immersion circulator in large Dutch oven or stockpot and fill with water. Set temperature to 144º F. Once water reaches 144º F, lower the bag into the pot ensuring the pork is submerged and clip to the side of the pot.
Let pork cook for a minimum of 90 minutes. When cooked, remove the bag from the water. Remove pork from bag and discard bag. Pat pork dry with a paper towel.
Heat remaining oil in large skillet over medium-high heat. Add pork and sear on all sides, about 30 seconds per side.
Remove pork from skillet, set on cutting board, check for internal temperature of 145º F and let rest for three minutes.
To serve: Slice pork on a bias.
Recipe courtesy of The National Pork Board
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Learn from the Meat Master Our Founder, Gustavus Swift
90 minutes
4
