Pork Tenderloin

Carlene Thomas RDN
Carlene Thomas RDN
September 24, 2021
Use the 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 meal.
Serves
2
Prep Time
00:05
Cook Time
01:10
Pork Tenderloin
4.66 (9)
6874
Ingredients
1 (1-pound)
pork tenderloin
2 tsp
kosher salt
Freshly ground black pepper
3
bay leaves
1 Tbsp
extra-virgin olive oil
2 Tbsp
unsalted butter
6 sprigs
fresh thyme
½ small
shallot, thinly sliced
2 small cloves
garlic, smashed with the back of a knife
Finishing salt, to taste
Steps

1. Preheat the Oven

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

2. Season Pork

Place the tenderloin on a rimmed sheet pan and season with salt and pepper on all sides.
Season Pork

3. Add Bay Leaves

Tuck the bay leaves under the tenderloin.

4. Insert Probe

Place the probe in the thickest part of the tenderloin.
Insert Probe

5. Cook

Rack
Transfer to the oven, attach the probe, and cook until the pork has reached its target temperature, 1 to 1 1/2 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 147°F
Heat: Rear
140°F Probe Target

6. Dry

Remove from the oven and remove the probe. Pat very dry with paper towels and discard bay leaves.
Dry

7. Heat Pan

Heat the oil in a large skillet over high heat. When the oil just begins to smoke, add the tenderloin and sear on 3 sides.
Heat Pan

8. Add Butter and Aromatics

As you flip to the final side, add the butter, followed by the thyme, shallot, and garlic. Continue to sear, basting with the butter, until the pork is deeply browned.
Add Butter and Aromatics

9. Plate and Serve

Transfer to a cutting board and let rest for 5 minutes. Slice into medallions and transfer to serving platter. Drizzle with pan drippings and sprinkle with finishing salt. Serve.
Plate and Serve
© 2013 - 2022 Anova Applied Electronics, Inc.