Clay's Kitchen : Sous Vide Recipes

Sous Vide Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Pork Tenderloin

Recipe from: Chicagoland Chef du Jour
Servings: 4

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 pound
1 tablespoon seasoning, amount to taste
1 tablespoon butter

Fill and preheat the SousVide Supreme to 135°F/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.


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