Pork Tenderloin

Carlene Thomas RDN
Carlene Thomas RDN
July 8, 2020
Pork tenderloin that’s impossible to dry out! Use your Anova Precision Oven’s sous vide mode and 100% steam for juicy, tender pork that’s impressive enough for a holiday dinner but easy enough for a weeknight bite.
Prep Time
Cook Time
Pork Tenderloin
5 (4)
1 lb
Pork tenderloin
2 tsp
Kosher salt
Freshly ground black pepper
Bay leaves
Finishing salt, to taste
Bundle fresh thyme
Shallot, small and thinly sliced
Crushed garlic cloves, small
2 Tbsp
2 tsp
Olive oil

1. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 147°F
Heat: Rear

2. Season pork

Place pork on sheet pan and season with salt and pepper on both sides.
Season pork

3. Add bay leaves

Tuck bay leaves under the pork.

4. Insert probe

Place probe in the thickest part of the pork loin. This will allow you to gauge cooking completion should you desire to use the “express” sous vide mode hack (see cook details).
Insert probe

5. Cook pork

This setting will take an hour but can be cooked longer without compromising texture. If you’re in a rush, set the oven to 165 and pull the pork once it hits 140.
Sous Vide Mode: On
Steam: 100%
Temp: 147°F
Heat: Rear
140°F Probe Target

6. Pat dry

Remove pork from oven. Remove probe. Pat pork dry with paper towel and discard bay leaves.
Pat dry

7. Heat butter and oil in a pan

In a large pan, heat butter and oil until sizzling. Add pork and sear on three sides.
Heat butter and oil in a pan

8. Add aromatics

Add shallot, garlic, and thyme.
Add aromatics

9. Finish searing and plate

Top with pan drippings. Slice and serve with finishing salt.
Finish searing and plate
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