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Simple Steam Oven Pork Tenderloin

Name: Simple Steam Oven Pork Tenderloin
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Ingredients: 1 (1-pound) of pork tenderloin; 2 tsp of kosher salt; 0 of Freshly ground black pepper; 3 of bay leaves; 1 Tbsp of extra-virgin olive oil; 2 Tbsp of unsalted butter; 6 sprigs of fresh thyme; 0.5 small of shallot, thinly sliced; 2 small cloves of garlic, smashed with the back of a knife; 0 of Finishing salt, to taste

Carlene Thomas RDN

September 15, 2023

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

Prep Time

00:05

Cook Time

01:10

4.72 (11)

15390

Ingredients

1 (1-pound)

pork tenderloin

2 tsp

kosher salt

Freshly ground black pepper

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.

3. Add Bay Leaves

Tuck the bay leaves under the tenderloin.

4. Insert Probe

Place the probe in the thickest part of the tenderloin.

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.

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.

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.

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.