Sous Vide Pork Tenderloin

Posted On 5 January 2020

This is best if you can let the pork marinade for 4 – 24 hours. Fall apart tender.

Ingredients

• Pork tenderloin roast, 2-3 pounds
• 2 tablespoons low sodium soy sauce
• 2-3 tablespoons Worcestershire sauce
• 1 tablespoon lemon pepper
• 3 – 5 cloves garlic, minced
• 1 small shallot, minced
• 1 – 2 jalapeno peppers, minced (increase as you see fit)
• 0.5 teaspoons cayenne pepper (increase as you see fit)
• 1 teaspoon paprika
• 1.5 teaspoons dried cilantro
• 1 teaspoon dried mustard

Instructions

1. Mix the soy, Worcestershire, and spices together in a small bowl or freezer bag.
2. Add the pork to the marinade – adjust the soy and Worcestershire amounts to make sure roast is covered. Marinate for 4 – 24 hours in the refrigerator. Really.
3. Add the pork and marinade to a re-seal-able plastic freezer bag and prepare for the sous vide by removing all the air by vacuum or displacement.
4. Set your sous vide to 140°F/60°C.
5. When ready, immerse the tenderloin in the bath for 2 – 2.5 hours.
6. Toward the end of the immersion time, pre-heat the grill to medium-high heat.
7. Remove the bag from the bath. Take pork out of the bag, reserving the liquid.
8. Add the marinade to a small saucepan and heat on low to reduce a bit.
9. Oil the grill and sear the tenderloin for 1 minute per side. (No grill? Use a frying pan with a little oil to sear.)
10. Remove from grill and tent with foil to rest for 2-3 minutes.
11. Slice and serve with the reduced marinade.

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