Basic Pork Tenderloin
When you serve this dish, your family or guests will assume you are a master chef who spent all day in the kitchen. Just go with it…
Servings Prep Time
4People 5Minutes
Cook Time
2.5Hours
Servings Prep Time
4People 5Minutes
Cook Time
2.5Hours
Ingredients
Instructions
  1. Gather all of the ingredients. If you have a pair of tongs. 2 wire racks, and 2 sheet pans, get them out. Trim the fat and gristle from the pork loin.
  2. Place the pork loin on a wire rack over a sheet pan and season liberally with salt & pepper. Then – using clean hands – spread the mustard across the entire surface the pork. Place in a vacuum bag.
  3. Add 6 pads of butter in the bag (about 1 tbsp per pad) around loin. Place your rosemary and thyme evenly around the loin. Vacuum seal the bag. If you are ready to sous vide, move on to the next step. Otherwise, refrigerate or freeze. Remember to add 1 additional hour of sous vide time if starting from a frozen state.
  4. Place your pork tenderloin into a water bath set to 135°F for 2 hours and 30 minutes. 2 hours into the cook, preheat your oven to 500°F.
  5. When the sous vide cook is complete, remove the pork from the bag and place it on to a clean wire rack. Finish it in the oven for 5-7 minutes.
  6. Slice thin and consider serving with mashed potatoes, steamed carrots and broccoli. Go the extra mile and use the liquid from the bag, add some additional pork or chicken stock, and bring it to a boil. In a separate bowl, mix together a 1:1 ratio of water and cornstarch. Whisk into the boiling stock until you achieve a smooth consistency. Drizzle this over the pork and dig in!