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
- Mix the soy, Worcestershire, and spices together in a small bowl or freezer bag.
- 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.
- 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.
- Set your sous vide to 140°F/60°C.
- When ready, immerse the tenderloin in the bath for 2 – 2.5 hours.
- Toward the end of the immersion time, pre-heat the grill to medium-high heat.
- Remove the bag from the bath. Take pork out of the bag, reserving the liquid.
- Add the marinade to a small saucepan and heat on low to reduce a bit.
- Oil the grill and sear the tenderloin for 1 minute per side. (No grill? Use a frying pan with a little oil to sear.)
- Remove from grill and tent with foil to rest for 2-3 minutes.
- Slice and serve with the reduced marinade.