February 16, 2017
Pork tenderloin. Why don't we hear of this more often? This beautiful, tender cut of meat is often overlooked while perusing the meat section of your local grocery store. I think this is because most home cooks think pork has to be cooked to 160 degrees F for safety reasons - and 160F pork is DRY. But... did you know eating pink pork is about as safe as eating pink beef? Even MORE safe when factoring in the pasteurization time of sous vide.
Long story short, sous vide pork tenderloin is an unsung hero of the cheap-yet-delicious meals and is one of our favorite things to cook.
1 Pork Tenderloin
Marinade of Choice
130°F [1.5 hour]
140°F [1.5 hour]
150°F [1.5 hour]
160°F [1.5 hour]
1(Optional) Marinate pork tenderloin for 24 hours.
2Pre-heat water bath to your ideal temperature (see chart on the right). We prefer 140°F.
3Vacuum seal the pork tenderloin or place it in a heavy duty Ziploc bag using the water displacement method.
1Place packaged pork tenderloin in water bath and cook for 1 - 3 hours.
2Remove tenderloin and pat dry with paper towels.
1Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).
2Sear on hot cast iron pan using for 1 minute, flipping every 15 seconds.
3Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 or so.
4(Optional) Break out the searing torch if you're feeling adventurous for a perfect crust.
1Cut the pork tenderloin in half-inch to inch-sized slices. If desired, serve with pan sauce made from bag juices and remaining marinade.