Special occasion pork tenderloin that will melt in your mouth.
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For pork lovers, it doesn’t get much better than a nice piece of tenderloin. Most folks agree this is the leanest and most flavorful type of pork. If you cook it the right way, it’ll come out juicy and delicious, practically melting in your mouth. With help from a sous vide, you can prepare a tasty pork tenderloin without much effort, making this a first-class meal that’s easy to prepare, which is why we recommend saving it for special occasions.
The best part of this meal is that your sous vide does most of the work. It doesn’t even require that much flavoring outside of a little rosemary and dijon mustard. Everything else comes from the meat itself. With a sous vide, you don’t have to worry about overcooking the meat. It’ll always be tender and juicy, giving you the perfect meal.
Of course, if you don’t have access to a sous vide or you want to experiment with other options, there are other ways to prepare pork tenderloin. For instance, you can try either air fryer pork tenderloin or instant pot pork tenderloin. Either one should yield great results. If you want to experiment with different flavors, we suggest a paleo keto pork tenderloin with pistachio pesto. You can also explore different pork options with classic pork chops or perhaps slow cooker paleo pulled pork.
Is Sous Vide Pork Tenderloin Healthy?
Pork tenderloin is usually a lean piece of meat that is relatively low in calories while also high in protein. Many of the nutrients in the meat are retained when you prepare it with a sous vide.
Marinate Long, Cook Short
To get the most out of your pork tenderloin, don’t hesitate to let it marinate in the mustard and rosemary mixture for a few hours, overnight if possible. This will allow the meat to absorb even more flavor. On the other hand, when you put the pork on the skillet, don’t leave it there for a long time. It should only be seared until it’s brown, giving it a flavorful crust on the outside.
INGREDIENTS
- 2 pounds pork tenderloins
- 2 tablespoons Dijon mustard (gluten-free)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
INSTRUCTIONS
Preheat
Set sous vide to 145 degrees Fahrenheit.
Season
Bag pork with mustard, rosemary, and salt; seal.
Cook
Sous vide for 4 hours.
Sear
Brown pork in skillet; rest.
Serve
Reduce the cooking liquid for sauce; drizzle over pork.
Devour!
FAQs & Tips
Pork tenderloin can be sealed in sous vide pouches in the fridge for up to two days or in a freezer for up to six months. After cooking, the leftovers should be chilled and returned to the fridge for two or three days.
Yes, if you want, these juices can be turned into a pan sauce.
Serving Suggestions
There are many excellent side dishes that can complement pork tenderloin. One of our favorites is mashed potatoes, including garlic mashed potatoes or perhaps a recipe for healthy mashed potatoes. If you prefer a vegetable side dish, we could recommend lemon parmesan roasted Brussels sprouts or grilled broccoli. You might also want to experiment with some tasty salad recipes, including Mediterranean quinoa salad or a healthy beet salad.
Ingredients
- 2 pounds pork tenderloins
- 2 tablespoons Dijon mustard gluten-free
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
Instructions
- Preheat the sous vide water bath to 145°F.
- Combine pork tenderloins, Dijon mustard, rosemary, and salt in a sous vide bag. Seal the bag after ensuring the pork is evenly coated with the seasoning.
- Place the sealed bag in the water bath and cook for 4 hours.
- Heat olive oil in a skillet over medium-high heat. Remove pork from the bag, reserving the liquid, and sear in the skillet until browned on all sides.
- Pour the reserved cooking liquid into the skillet and reduce by half to create a sauce. Serve the sauce over the sliced pork tenderloin.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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