Sous Vide Pork Tenderloin is going to change the game for you when it comes to cooking pork. No more dried out, overdone, or underdone pork here. Learn how the sous vide is the secret tool for making the most amazing pork tenderloin you have ever had!
- 1 Pound Pork Tenderloin
- 2 Garlic Cloves - minced
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Tablespoon Dijon Mustard
- 3 Tablespoons Brown Sugar
- 1 Tablespoon Olive Oil
- Fill a large pot or large and deep food staorage container with water, and place an immersion circulator (sous vide) in and turn on. Make sure the water is enough to cover the fill line on the immersion circulator. Turn on and set to 160 degrees and let warm up while you prep the pork.
- In a gallon size zip top bag, add in minced garlic, salt, pepper, dijon mustard, brown sugar, and olive oil.
- Place the pork into the bag.
- Seal and massage mixture all over the pork.
- Reopen then bag, then seal until the bag is air tight.
- Place the pork into the warmed sous vide water once the temperature (160 degrees) has been reached.
- Leave in the sous vide for 1 hour.
- Once the pork is finished, remove from the water.
- Place a cast iron skillet (or a heavy bottom skillet) on the stove over medium high heat and add in 1 tablespoon of butter or olive oil.
- Once the pan has heated and the oil is melted, remove the pork from the bag and add to the skillet. Sear on each side for 2-3 minutes until each side has caramelized and is golden brown.
- Remove from the skillet and let rest for a couple minutes before slicing and serving.
- Prep Time: 10 Minutes
- Cook Time: 1 Hour
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
- Serving Size:
- Calories: 186
- Sugar: 6.6 g
- Sodium: 450.5 mg
- Fat: 6 g
- Carbohydrates: 7.3 g
- Fiber: 0.1 g
- Protein: 23.9 g
- Cholesterol: 73.7 mg
Keywords: Sous Vide Pork Tenderloin