Basic – Sous Vide Pork Tenderloin

AuthorAndrew WizzoCategory, DifficultyBeginner

Dinner parties are a great way to show off some of the more complicated sounding foods to cook. Pork loin is one way to serve a great lie to your friends that you have spent hours over the oven. When in fact, you spent hours enjoying your time while you cook delicious food!

 

Yields5 Servings
Prep Time5 minsCook Time2 hrs 30 minsTotal Time2 hrs 35 mins

Cook Time:

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My favorite thing to serve at a dinner event is a carved item. Something big, that looks hard to cook, and needs to be carved "to order" for your guests. In general, they will assume you spent all day temping your cook.

In reality, you sat there on the couch with a beer and listened to the sound of running water from your circulator while watching some sports-ball game. No? Oh, maybe that is just me. Never the less, this recipe uses a few simple ingredients you most likely have at home already. In conjunction with my recent guide on how to fabricate a pork loin (including photos), this recipe cant get much easier for the flavors it provides! Enjoy!

 


 1 Pork Loin
 Salt & Pepper
 3 tbsp Whole Grain Mustard
 2 Rosemary Sprigs
 4 Thyme Sprigs
 6 tbsp Butter
Get Everything Ready-
1

To start this recipe off, begin by gathering all of the ingredients you will need. In addition, I suggest having tongs and 2 sheet pans with a wire rack at the ready.

If you haven't already, you will also want to remove any fat and gristle from the pork loin. If this sounds impossible to you, we have linked a guide on how to do this at the top of the page!

2

When you are ready to move on, place the pork loin over one of the wire racks and season well with salt & pepper. Because this is quite a thick cut of beef you can go a little heavy on the seasoning. Do be careful to not overdo it of course!

Then, using clean hands spread the mustard across the surface area of the pork. Finish this step by placing your pork loin in a Vacuum pressure ready bag.

3

In the bag, place 3 pads of butter (about 1Tbsp per pad) on each side of the loin. Place your herbs equally around the loin too, then remove the air and seal the bag so that its ready to cook. You could also choose to freeze the tenderloin at this point for a later occasion down the road. Just be sure to add an additional hour to your cook time if you start from frozen.

Setting Up The Water Bath-
4

Place your pork tenderloin into a water bath set to 135°F(57°C) for 2hours and 30 minutes. Near the last 30 minutes of the cook, preheat your oven to 500°F on convection.

Searing-
5

When your circulator has finished the cook you can remove the pork from the bag, then place it on to a clean wire rack and into the over to sear the outside. Do so for 5-7 Minutes.

6

To serve this pork loin, I 100% suggest that you carve it into thin slices. Serve it with something simple like mash potatoes and steamed carrots and broccoli the results are a guaranteed crowd pleaser.

Want to go that extra mile?
Use the liquid from the bag, and maybe some additional stock, either chicken or pork, and bring it to a boil. Combine a 1:1 ratio of cornstarch and water to make a slurry. Whisk into the boiling stock until you achieve a nice gravy consistency. Drizzle this over the pork and dig in!


More Photos:

Ingredients

 1 Pork Loin
 Salt & Pepper
 3 tbsp Whole Grain Mustard
 2 Rosemary Sprigs
 4 Thyme Sprigs
 6 tbsp Butter

Directions

Get Everything Ready-
1

To start this recipe off, begin by gathering all of the ingredients you will need. In addition, I suggest having tongs and 2 sheet pans with a wire rack at the ready.

If you haven't already, you will also want to remove any fat and gristle from the pork loin. If this sounds impossible to you, we have linked a guide on how to do this at the top of the page!

2

When you are ready to move on, place the pork loin over one of the wire racks and season well with salt & pepper. Because this is quite a thick cut of beef you can go a little heavy on the seasoning. Do be careful to not overdo it of course!

Then, using clean hands spread the mustard across the surface area of the pork. Finish this step by placing your pork loin in a Vacuum pressure ready bag.

3

In the bag, place 3 pads of butter (about 1Tbsp per pad) on each side of the loin. Place your herbs equally around the loin too, then remove the air and seal the bag so that its ready to cook. You could also choose to freeze the tenderloin at this point for a later occasion down the road. Just be sure to add an additional hour to your cook time if you start from frozen.

Setting Up The Water Bath-
4

Place your pork tenderloin into a water bath set to 135°F(57°C) for 2hours and 30 minutes. Near the last 30 minutes of the cook, preheat your oven to 500°F on convection.

Searing-
5

When your circulator has finished the cook you can remove the pork from the bag, then place it on to a clean wire rack and into the over to sear the outside. Do so for 5-7 Minutes.

6

To serve this pork loin, I 100% suggest that you carve it into thin slices. Serve it with something simple like mash potatoes and steamed carrots and broccoli the results are a guaranteed crowd pleaser.

Want to go that extra mile?
Use the liquid from the bag, and maybe some additional stock, either chicken or pork, and bring it to a boil. Combine a 1:1 ratio of cornstarch and water to make a slurry. Whisk into the boiling stock until you achieve a nice gravy consistency. Drizzle this over the pork and dig in!

Basic – Sous Vide Pork Tenderloin

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