Say Goodbye to Dry Pork Tenderloin with Sous Vide Cooking

Sous vide cooking has become increasingly popular in recent years, and for good reason. This method of cooking allows for precise temperature control and results in perfectly cooked, juicy meats. Pork tenderloin is one of the best cuts of pork to cook sous vide, as it is lean and can be prone to drying out when cooked using traditional methods. Here's a guide to cooking the perfect sous vide pork tenderloin.

How to choose the right pork tenderloin while at the grocery store

When it comes to choosing a pork tenderloin at the grocery store, there are a few key factors to consider to ensure you're getting the best quality meat.

First, check the color of the pork. It should be a pale pink color with minimal marbling.

Next, take a look at the packaging. The pork should be vacuum-sealed and labeled with the cut and weight. The packaging should also be free from any punctures or tears, as this can indicate that the pork has been previously frozen and thawed.

It's also important to check the expiration date on the package. The pork should be fresh and have at least a week before it expires. Avoid any pork that has an expiration date that is approaching or has already passed.

When it comes to size, pork tenderloin is usually sold in packages that weigh between 1-2 pounds. Choose a size that is appropriate for your needs and will fit in your refrigerator or freezer if you plan to store it.

Another important thing to consider is the source of the pork. Look for pork that is labeled as "natural" or "organic" which indicates that the animal was raised without the use of growth hormones or antibiotics.

Lastly, give the pork a quick smell. It should have a fresh, clean smell. If it has any off-odor, this is a sign that the pork may not be fresh, and it should be avoided.

By keeping these tips in mind, you'll be able to choose a high-quality pork tenderloin that will make for a delicious and satisfying meal.

Ingredients:

1 pork tenderloin

Salt and pepper

Herbs and spices (optional)

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Instructions:

Season the pork tenderloin with salt and pepper, and any herbs and spices you desire.

Place the pork in a vacuum-sealed bag and seal it using a vacuum sealer.

Preheat your sous vide water bath to 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.

Once the water bath has reached the desired temperature, carefully lower the sealed bag of pork into the water.

Cook the pork for 1-2 hours, depending on the thickness of the tenderloin.

Once the pork is cooked, remove it from the water bath and carefully open the sealed bag.

Pat the pork dry with paper towels and then sear it quickly in a hot skillet to give it a nice crust.

Let the pork rest for a few minutes before slicing and serving.

The result will be a perfectly cooked pork tenderloin that is juicy and flavorful. The sous vide method ensures that the meat is cooked evenly throughout and the precise temperature control prevents it from drying out. Serve it with a side of vegetables, or on a salad for a delicious and healthy meal.

It's worth noting that the cooking time can be adjusted based on the thickness of the pork tenderloin, you can check the doneness using a meat thermometer, the internal temperature should be 145°F (63°C) for medium-rare and 160°F (71°C) for medium.

Sous vide cooking is a great way to ensure that your pork tenderloin comes perfectly every time. Give it a try and you won't be disappointed!

But what sides do I put with a Sous Vide Pork Tenderloin??

When it comes to pairing sides with your sous vide pork tenderloin, the possibilities are endless. The key is to choose sides that complement the flavors and textures of the pork, while also adding some variety to the plate. Here are a few ideas for some of the best sides to put with your sous vide pork tenderloin.

Roasted vegetables: Roasting vegetables such as carrots, Brussels sprouts, or root vegetables like sweet potatoes is a great way to add some color and nutrition to the plate. The vegetables will absorb the flavors of the pork and will add a nice textural contrast to the tender meat.

Mashed potatoes: Mashed potatoes are a classic side dish that pairs well with pork. The creamy texture and rich buttery flavor of the potatoes will balance out the flavors of the pork, while also providing a comforting and satisfying contrast to the meat.

Grilled corn on the cob: Grilled corn on the cob is a perfect side dish for summertime barbecues. The sweet and smoky flavor of the corn will complement the flavors of the pork, while also adding a nice crunch to the plate.

Slaw: A fresh, crisp slaw made with cabbage and carrots is the perfect side dish to add some crunch and acidity to your plate. The slaw can be dressed with a vinaigrette or lemon juice and will add a nice balance to the rich pork.

Green beans: Green beans are a great side dish that will add some freshness and color to the plate. They can be sautéed with garlic and shallots or blanched and tossed with butter.

Polenta: Polenta is a versatile side dish that can be made creamy or firm, and flavored with cheese or herbs. It pairs well with the pork and will add a nice touch of comfort to the plate.

Salad: A salad made with greens, tomatoes, and cucumbers is a great way to add some freshness and color to the plate. The salad can be dressed with a vinaigrette or lemon juice and will add a nice balance to the rich pork.

These are just a few examples of the many side dishes that can be paired with sous vide pork tenderloin. Get creative and experiment with different flavors and textures to find the perfect pairing for your meal.

Want to add a smokey flavor element to your pork tenderloin recipe? Check out my post about how to smoke your own salt!