Name: Pork Tenderloin
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Ingredients: 1 lb of Pork tenderloin; 2 tsp of Kosher salt; 0 of Freshly ground black pepper; 3 of Bay leaves; 0 of Finishing salt, to taste; 1 of Bundle fresh thyme; 0.5 of Shallot, small and thinly sliced; 2 of Crushed garlic cloves, small; 2 Tbsp of Butter; 2 tsp of Olive oil

Precision® Cookers Precision® Oven Accessories Recipes

Pork Tenderloin

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.

Serves

Prep Time

00:05

Cook Time

01:10

Ingredients

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

Butter

2 tsp

Olive oil

Steps

1. Preheat Oven

Sous Vide Mode: On

Steam: 100%

Temp: 140°F

Heat: Rear

00:05 Timer

2. Season pork

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

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).

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: 140°F

Heat: Rear

00:05 Timer

6. Pat dry

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

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.

8. Add aromatics

Add shallot, garlic, and thyme.

9. Finish searing and plate

Top with pan drippings. Slice and serve with finishing salt.