Sous Vide - Pork Tenderloin

"This turned out delicious. You can use any dry rub that you like but if you are looking for something that will fit the bill, try the one I recommend Recipe # 390416. You will need a Sous Vide cooking device and a vacuum sealer. Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher"
 
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Ready In:
3hrs 15mins
Ingredients:
3
Serves:
4
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ingredients

  • 1 whole pork tenderloin, approximately 1 #
  • 1 tablespoon seasoning, amount to taste
  • 1 tablespoon butter
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directions

  • Fill and preheat the SousVide Supreme to 135F/56.5°C.
  • Rub the tenderloin with your favorite seasoning rub then put into a cooking pouch.
  • Add a pat of butter and vacuum seal.
  • Submerge the pouch in the water oven and cook for 3 hours.
  • Remove from the pouch, save the juices to dress your slices of pork at serving.
  • Sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch.

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Reviews

  1. Thanks so much for all of your sous vide recipes - I do not use my sous vide cooker often enough, because I always love the outcome. Your instructions for use are spot on.
     
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RECIPE SUBMITTED BY

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
 
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