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
- 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