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Sous Vide Pork Tenderloin
Created by: Howcan Team
Ingredients
- 2 lbs pork tenderloin
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp dried thyme
- 2 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat the sous vide machine to 140°F (60°C).
- Season the pork tenderloin with salt and pepper.
- In a small bowl, mix together the olive oil, minced garlic, dried thyme, and dried rosemary.
- Rub the herb mixture all over the pork tenderloin, ensuring it is evenly coated.
- Place the seasoned pork tenderloin in a vacuum-sealed bag or a resealable plastic bag, removing as much air as possible before sealing.
- Once the sous vide machine has reached the desired temperature, submerge the bag with the pork tenderloin into the water bath and cook for 2 hours.
- After 2 hours, remove the bag from the water bath and carefully take out the pork tenderloin.
- Heat a skillet over high heat and sear the pork tenderloin for 1-2 minutes on each side to create a golden crust.
- Slice the pork tenderloin and serve hot. Enjoy!
Sous Vide Pork Tenderloin has a rich history rooted in the culinary world. This cooking method, which involves vacuum-sealing the pork and cooking it in a water bath at a precise temperature, was popularized by French chefs in the 1970s. The technique ensures that the pork is cooked evenly and retains its natural juices, resulting in a tender and flavorful dish. Chefs like Thomas Keller and Heston Blumenthal have championed sous vide cooking, bringing it into the mainstream. Today, this dish can be found in restaurants across the globe, with variations in seasoning and accompaniments influenced by regional flavors. For the best Sous Vide Pork Tenderloin, it's crucial to season the meat well before vacuum-sealing and to cook it at the right temperature for the perfect tenderness. Alternatively, some chefs prefer to finish the pork on a grill or in a hot pan to achieve a caramelized crust. In terms of regional variations, the dish may be served with a variety of sides, from creamy polenta in Italy to tangy barbecue sauce in the southern United States. For a truly exceptional experience, seek out restaurants known for their expertise in sous vide cooking, where the dish is sure to be a standout on the menu.
130 min
4
300 calories
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