Pork tenderloin is slowly cooked to a precise temperature using sous vide. Buttery soft texture with a crisp sear at the end.
For sous vide
- 3 lbs pork tenderloin
- 1 tsp kosher salt
- 1 Tbsp lemon pepper seasoning
- 2 tsp garlic powder
- 4 sprigs fresh thyme
For pan searing:
- 2 Tbsp grapeseed oil
- 2 Tbsp butter
- Fill a sous vide container 3/4 of the way with water and preheat to 140°. Season lean pork tenderloin evenly on all sides with lemon pepper, kosher salt and garlic powder.
- Place pork tenderloin into a vacuum sealer bag. Add fresh thyme, putting a couple sprigs on each side of the pork. Vacuum seal tightly using a vacuum sealer, making sure to remove all air from the bag.
- Place pork tenderloin in preheated sous vide water bath and close lid. Cook for for 1-4 hours.
- Remove pork from bag and place on a wire rack above a large baking sheet. Pat the tenderloin dry with a paper towel.
- Heat a cast iron pan over medium-high heat. Add in grapeseed oil and 1 tablespoon butter and allow to melt. Add in pork tenderloin. Spend 30 seconds searing each side, turning it with tongs as you go. After searing all the side surfaces, stand the pork tenderloin on end with tongs in order to sear the ends as well.
- Repeat once more, adding remaining butter and searing all sides for an additional 30 seconds. At this point, it should be golden brown. Remove to a place and let rest for 10 minutes before serving.
You can easily turn this into a make-ahead recipe when you need something on the table in under and hour. To do so, complete the sous vide cook 1-3 days ahead of time. When the meat is done in the sous vide bath, move the bag straight to an ice bath to cool off. Keep it in the fridge for up to 3 days before finishing the cook.
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Keywords: Sous Vide Pork, Sous Vide Pork Tenderloin, Easy dinner recipes