Servings: people
Sous vide pork tenderloin
The perfect way to cook pork tenderloin. The delicate and mild meat does not get overcooked and tastes delicious every time.
Equipment
- Sous Vide
Ingredients
Pork tenderloin sous vide
- 1 pcs. Pork Tenderloin
- Salt and Pepper
- Ghee or oil/butter for frying
- Flake Salt
Instructions
- Start by trimming the meat by removing the side strap, silver skin, and end pieces. The silver skin is removed by cutting down slightly at one end of it and then cutting upwards diagonally while moving the knife. In this way, you "pull" it off. The tenderloin should be uniform in size. The meat that is trimmed off can be cut into cubes and used for a stew, like in a tenderloin stew with bacon.
- Season the meat with salt and pepper and vacuum seal it.
- Cook it for 1 hour and 30 minutes at 59 degrees Celsius in your water bath. If you are a bit unsure about the quality of your pork tenderloin, give it 2 hours instead, still at 59 degrees Celsius.
- Take the meat out of the bag and pat it dry with either a clean tea towel or some paper towels.
- Sear the meat at very high heat in ghee (or a mix of neutral oil and butter) for about 30 seconds on both sides.
- Cut the meat into slices 2-3 centimeters thick and sprinkle with good flaked salt.
- Serve immediately.