I honestly don’t make pork tenderloin much. Unless I’ve slow cooked it, or wrapped it in bacon, I feel like it comes out pretty dry. Which makes it the perfect meat to make using a precision cooker! So since I’ve gotten a precision cooker, this recipe for Sous Vide Herb Crusted Pork Tenderloin has become a staple in my house.
Cooking the pork tenderloin sous vide keeps the meat juicy and tender. Plus, it infuses the meat with whatever herbs you add!
Ingredients:
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Â 1- 1.5 lb pork tenderloin
- optional:
- 3 garlic cloves, smashed
- 1 sprig fresh basil
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
Kitchen Tools Used:
- cutting board
- knife
- nesting bowls
- pasta pot  or other large container
- Precision cooker
- Medium freezer zip top bag, vacuum sealed bag, or silicone bag
- Cast iron skillet
Before beginning, fill a large pot or container with water. Latch the precision cooker to the pot/container and plug in. Set the precision cooker to 140ºF. (Note: You do not need to have this on your stovetop, but I’d suggest putting a trivet or towel underneath. The precision cooker will warm the water to the correct temperature and keeps the water moving.)
Mix together the dried basil, thyme, rosemary, garlic powder, onion powder, salt and pepper.
Sprinkle over all sides of your pork tenderloin, pressing to adhere.
Add the seasoned pork to a ziptop freezer or silicone bag. If desired, add in the smashed garlic, and fresh basil, thyme, and rosemary.
Seal your bag using the water immersion technique (below) or a vacuum sealer on the dry setting.
Water Immersion Technique: Fill a large bowl with water. Zip closed your bag, leaving just a small portion still open. Slowly lower the bagged food into the bowl, pressing the air through the top of the bag. Once the air is out, carefully seal the bag just above the water line. Make sure the bag is fully sealed.
When your cooking water has reached the correct temperature, place your sealed bag in the water bath and set your timer to 2 hours.
After 2 hours, remove the bag from the water and discard the sprigs and garlic cloves. Remove the pork and add to a paper towel lined plate, reserving the liquid in the bag. Pat dry the pork.
Heat a large skillet or cast iron pan over medium-high heat. When heated, add the 2 tablespoons olive oil and the pork. Cook for about 2 minutes, turning occasionally, until browned on all sides.
Add the butter. When melted, spoon the oil/butter mixture over the pork a few times.
Remove the pork and set aside to rest. Lower the heat to medium and add in the shallots. Cook for 2 minutes. To the pan, add the reserved liquid from the bag. Cook for 2 another minutes.
Serve the pork with your favorite sides, drizzled with the sauce.
I love how this turned out! This might be the most tender pork I’ve ever made!
The spices sear into a nice crust when browning the meat, and you can taste their flavor throughout.
This is really good with some mashed cauliflower or roasted vegetables.
Ingredients
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1- 1.5 lb pork tenderloin
- 3 garlic cloves, smashed
- 1 sprig fresh basil
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- Large pasta pot or other large container
- Precision cooker (I used an Anova)
- Medium freezer zip top bag, vacuum seal bag, or silicone bag
- Cast iron skillet
Instructions
- Before beginning, fill a large pot or container with water. Latch the precision cooker to the pot/container and plug in. Set the precision cooker to 140ºF. (Note: You do not need to have this on your stovetop, but I’d suggest putting a trivet or towel underneath. The precision cooker will warm the water to the correct temperature and keeps the water moving.)
- Mix together the dried basil, thyme, rosemary, garlic powder, onion powder, salt and pepper.
- Sprinkle over all sides of your pork tenderloin, pressing to adhere.
- Add the seasoned pork to a ziptop freezer or silicone bag. If desired, add in the smashed garlic, and fresh basil, thyme, and rosemary.
- Seal your bag using the water immersion technique (below) or a vacuum sealer on the dry setting.
- Water Immersion Technique: Fill a large bowl with water. Zip closed your bag, leaving just a small portion still open. Slowly lower the bagged food into the bowl, pressing the air through the top of the bag. Once the air is out, carefully seal the bag just above the water line. Make sure the bag is fully sealed.
- When your cooking water has reached the correct temperature, place your sealed bag in the water bath and set your timer to 2 hours.
- After 2 hours, remove the bag from the water and discard the sprigs and garlic cloves. Remove the pork and add to a paper towel lined plate, reserving the liquid in the bag. Pat dry the pork.
- Heat a large skillet or cast iron pan over medium-high heat. When heated, add the 2 tablespoons olive oil and the pork. Cook for about 2 minutes, turning occasionally, until browned on all sides.
- Add the butter. When melted, spoon the oil/butter mixture over the pork a few times.
- Remove the pork and set aside to rest. Lower the heat to medium and add in the shallots. Cook for 2 minutes. To the pan, add the reserved liquid from the bag. Cook for 2 another minutes.
- Serve the pork with your favorite sides, drizzled with the sauce.
I know, even for me it was difficult choosing what to eat first!! just delicious!
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