sous vide pork tenderloin with vegetables

A pork tenderloin is one of the easiest things in the world, and cooking sous vide is like cooking with a crock pot on steroids. This came out juicy and the seasoning stayed with the meat.

If you can find miniature pork loins I highly recommend them…

You Will Need:

  • A Sous Vide (my sous vide is the Anova)
  • A Pot
  • Salt and Pepper
  • Herbs de Provence or Basil (dried)
  • Any Type of Cheese
  • Cauliflower Florets
  • Olive Oil
  • Heavy Whipping Cream
  • Freezer Sandwich Baggies

Start by steaming your cauliflower. I usually don’t get the kind in the freezer section that you can steam in a bag, but in this case I did and it was definitely helpful. Also, if frozen, take out your pork tenderloin to defrost.

As the cauliflower steams, make your base. In a bowl place some tablespoons of olive oil and heavy whipping cream with your salt, pepper and either dried basil or herbs de provence. You will taste as you go, seeing if you’d like to add more of anything once you add this to your mashed cauliflower.

Stir and add your cheese.

When the cauliflower is done (completely soft), place into a food processor or mixing bowl and add your oil, cream, cheese and spices. I did this in batches, adding just enough of the mixture each time. If you want to use a mixing bowl, use a potato masher or wooden spoon to combine. Taste and see what you want to add if anything.

Set that aside in the fridge and prep your tenderloin, as well as set your sous vide to 145 degrees for two hours.

Cut slits as evenly as you can, not all the way through but all the way down the pork.

Place the tenderloin in a freezer safe bag and pour in some olive oil. Leaving the bag open, put salt, pepper and either dried herbs de provence or basil.

Close the bag – getting out all the air that you can so the bag does not stay buoyant in the water. For lack of a better word: smush all the marinade together, all over the pork – making sure it’s completely coated.

When the sous vide has reached 145 degrees, drop the bag in and let it cook.

When the two hours gets close to being done, pull out your mashed cauliflower and place some oil and more seasoning in a pan.

Reheat the cauliflower in the pan with the oil, stir and add anything else you may want to have alongside the tenderloin (snow peas, bacon, brussel sprouts…). In this case I added broccoli.

When the tenderloin is done, take it from the bag and place it on a flat surface where you can cut through – finding the initial slits you made and slice all the way through them.

You will find the inside juicy and white with the seasoning still on each piece.

Plate over your veggies and top with more cheese if you’d like.

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