Weeknight Sous Vide Pork Tenderloin
- Yield 4 servings
- Prep 5 minutes
- Cook 2 hours 10 minutes
- Total 2 hours 15 minutes
Weeknight Sous Vide Pork Tenderloin sits in the Pork section of Regbie. The card serves 4 servings. Plan on 2 hours 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 2 pound pork tenderloin, about 2 pork tenderloins
- 1.5 tablespoon Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 tablespoon ghee or fat of choice
Method
Dry off the meat with paper towels and liberally season with salt, pepper, and a reliable dry rub.
Tip in a pat of ghee to each tenderloin then vacuum seal it.
Stick the packet into the SousVide Supreme for a minimum of 2 hours. (If you aren’t serving them right away, dunk them in an ice bath for an hour and store in the fridge and freezer.)
Once the 2 hours have passed, take the pork out of the packet and dry them off.
Sear in a hot pan with ghee or torch it.
