1 lb pork tenderloin
1 tsp kosher salt
½ tsp black pepper, freshly ground
6 sprigs fresh thyme
6 sprigs fresh rosemary, separate 2 sprigs
2 tbsp garlic cloves, minced and divided
4 tbsp small shallots, sliced and divided
2 tbsp canola oil, or vegetable or rice bran oil
2 tbsp butter
Set up your sous vide according to the manufacturer’s instructions. Preheat the sous vide to 139 degrees F.
Season the pork with kosher salt and black pepper generously on all sides.
Place the pork in a vacuum-seal or ziplock bag together with the herbs, and half of the minced garlic and sliced shallots. Seal the bag using a vacuum sealer.
Submerge the bag into the water bath and cook for 1½ hours.
When this is done, carefully remove the meat from the vacuum bag, then gently pat dry the meat using paper towels.
On a large heavy skillet, sear the tenderloin on high heat with oil for about 2 minutes, turning occasionally until most sides are well-browned.
Add the butter with garlic, shallots, and rosemary. Spoon the melted butter over the pork and continue cooking for about 45 seconds.
Discard the rosemary and slice the pork before serving.
To serve, you can choose to make a homemade sauce and spoon it on top of the pork slices. Pour the drippings from your pan over the pork, simply sprinkle them with coarse sea salt, or serve them as is. Enjoy!
Sugar: 2g
:
Calcium: 56mg
Calories: 528kcal
Carbohydrates: 7g
Cholesterol: 147mg
Fat: 33g
Fiber: 1g
Iron: 3mg
Monounsaturated Fat: 17g
Polyunsaturated Fat: 8g
Potassium: 1023mg
Protein: 48g
Saturated Fat: 6g
Sodium: 1417mg
Trans Fat: 1g
Vitamin A: 661IU
Vitamin C: 9mg
