Sous Vide Pork Tenderloin
Equipment
- Sous Vide
- Vacuum Sealer
Ingredients
- 1 pound pork tenderloin
- sea salt
- black pepper
- 1 clove garlic
- 1 sprig rosemary
- 3-4 sprigs thyme
- 1 tablespoon avocado oil
Instructions
- Heat a sous vide bath to 140°F.
- Season the pork loin liberally with salt and pepper.
- Place the tenderloin in a bag along with the aromatics and vacuum seal.
- Sous vide the pork for 90 minutes (see note).
- Remove the pork from the bag and dry it well with paper towels.
- In a heavy skillet, heat the avocado oil over high heat. Add the tenderloin and sear for 1-2 minutes per side.
- Allow the tenderloin to rest for 5 minutes before carving.
Notes
If cooking from frozen, add 45 minutes to the cooking time.