3 hrs 15 mins
Chicagoland Chef du Jour's Note:
This turned out delicious. You can use any dry rub that you like but if you are looking for something that will fit the bill, try the one I recommend Sarasota's Pork Baby Back Ribs. You will need a Sous Vide cooking device and a vacuum sealer. Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher
My Private Note
Units: US | Metric
- 1 whole pork tenderloin, approximately 1 #
- 1 tablespoon seasoning, amount to taste
- 1 tablespoon butter
- 1Fill and preheat the SousVide Supreme to 135F/56.5°C.
- 2Rub the tenderloin with your favorite seasoning rub then put into a cooking pouch.
- 3Add a pat of butter and vacuum seal.
- 4Submerge the pouch in the water oven and cook for 3 hours.
- 5Remove from the pouch, save the juices to dress your slices of pork at serving.
- 6Sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch.
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Nutritional Facts for Sous Vide - Pork Tenderloin
Serving Size: 1 (129 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 176.9
- Calories from Fat 66
- Total Fat 7.3 g
- Saturated Fat 3.3 g
- Cholesterol 89.6 mg
- Sodium 91.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 26.1 g
The following items or measurements are not included: