Sous Vide Pork Tenderloin Recipe
Perfect Every Time
Servings: 6 people
Ingredients
- 2 pork tenderloins with the fat and sinew trimmed
- Flavor enhancer dry rub, wet rub, homemade or commercial marinade, bbq sauce, salad dressing, salt & pepper
Instructions
- Set up your sous vide equipment and bring the water temperature up to the desired temp. For pork tenderloin, I went with 140°F but suggest you do you own research to decide if this is a safe temperature for you.My Anova Sous Vide Circulator has an Bluetooth app so I can set up the time and temperature on my phone and it tells me when the water is at the desired temperature and a timer to tell me when the food is done. They even have a more expensive wifi Circulator where the app can be used anywhere you have wifi access.
- While the water is heating up, add the pork tenderloins to separate Foodsaver bags (or Ziploc bags), add a flavor enhancer and vacuum seal shut.
- As soon as the water is at the correct temperature, clamp the bags to the side of the water pot making sure the bags are fully submerged and not touching the Anova circulator.
- Set your timer for 2 hours and walk away or start preparing your side dishes and dessert.
- When the tenderloins are done, remove them from the bag, pat dry with a paper towel and brown them on the grill, in a frying pan or with a Searzall. When the exterior develops a nice crust, transfer to a cutting board, slice and serve.
- Plate with side dishes and serve.
Notes
As you can see from the photo, the meat is uniformly cooked to my specifications throughout the entire cut of meat. From top to bottom, left to right, the pork is 140°F.