Prep 15 mins
Cook 3 hrs
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
- 1 whole pork tenderloin, approximately 1 #
- 1 tablespoon seasoning, amount to taste
- 1 tablespoon butter
- Fill and preheat the SousVide Supreme to 135F/56.5°C.
- Rub the tenderloin with your favorite seasoning rub then put into a cooking pouch.
- Add a pat of butter and vacuum seal.
- Submerge the pouch in the water oven and cook for 3 hours.
- Remove from the pouch, save the juices to dress your slices of pork at serving.
- Sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch.
Thanks so much for all of your sous vide recipes - I do not use my sous vide cooker often enough, because I always love the outcome. Your instructions for use are spot on.