Sous Vide - Pork Tenderloin

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

• Ready In: 3 hrs 15 mins
• Serves: 4

Ingredients

• 1  whole  pork tenderloin, approximately 1 #
• 1  tablespoon  seasoning, amount to taste
• 1  tablespoon butter

Directions

1. Fill and preheat the SousVide Supreme to 135F/56.5°C.
2. Rub the tenderloin with your favorite seasoning rub then put into a cooking pouch.
3. Add a pat of butter and vacuum seal.
4. Submerge the pouch in the water oven and cook for 3 hours.
5. Remove from the pouch, save the juices to dress your slices of pork at serving.
6. Sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch.