Effortless Sous Vide Pork Perfection
Achieve incredibly tender pork tenderloins with the sous vide method, finished with a beautiful sear and a rich pan sauce. A simple yet elegant main course!
Equipment
- Sous Vide Water Bath
- Sous Vide Bag
- Vacuum Sealer
- Skillet
Ingredients
- 2 lb pork tenderloins
- 2 tbsp whole grain Dijon mustard
- 1 tbsp fresh rosemary
- 1 tsp salt
- 2 tbsp olive oil
Instructions
- Start by heating your sous vide water bath to a precise 145°F (63°C).
- In a large, gallon-sized sous vide bag, combine the pork tenderloins with the whole grain Dijon mustard, fresh rosemary, and salt. Gently massage the bag to ensure the pork is evenly coated with the delicious seasonings. Seal the bag securely using your vacuum sealer, removing all air.
- Carefully place the vacuum-sealed pork into the preheated water bath. Let it cook undisturbed for 4 hours, allowing it to become incredibly tender.
- Once the pork is cooked, heat a large skillet over medium-high heat and add the olive oil. Carefully remove the sous vide bag from the water bath. Snip open the bag, transfer the pork tenderloins to the hot skillet, and reserve all the flavorful cooking liquid. Quickly sear the pork, turning every few minutes, until it achieves a beautiful golden-brown crust on all sides. Take the pork out of the skillet and let it rest for 5 minutes.
- Pour the reserved cooking liquid into the same skillet. Bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan (deglazing) to create a rich pan sauce. Continue to simmer until the sauce has reduced by half and thickened slightly. Taste and add a pinch more salt and pepper if you like. Slice your perfectly cooked pork and serve it drizzled with this amazing pan sauce!
Notes
Nutrition Information (per serving):
- Calories: 170.1 kcal
- Total Carbs: 0.4 g
- Net Carbs: 0.1 g
- Fats: 7.7 g
- Protein: 23.6 g
