Sous Vide Pork Tenderloin

Sous Vide Pork Tenderloin is tender, juicy and flavorful, and cooks to your desired level of doneness without drying out!

📝 Ingredients

• 1 1/2 - 2 pounds pork tenderloin (2 tenderloins)
• 1 1/2 tablespoons salt
• 1/4 cup maple syrup
• 1/2 teaspoon orange zest
• 1 teaspoon freshly squeezed orange juice
• 1 tablespoon dry sherry
• 2 garlic cloves (smashed)
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon pepper
• 1/2 teaspoon paprika

👨‍🍳 Instructions

1. 1Rub the salt all over the pork tenderloins and let them sit, uncovered, in the fridge overnight.
2. 2Heat a sous vide water bath to 134°F degrees for rare or medium-rare (see table above for more options).
3. 3Combine the remaining ingredients in a bowl and mix well to combine.
4. 4Place the pork in a vacuum sealable bag (or ziplock freezer bag if using the water displacement method above) and pour the liquid over the top.
5. 5Use the moist setting on the vacuum sealer to seal.
6. 6Place in the water bath and cook for 1-4 hours.
7. 7Remove the pork from the sous vide bag and reserve the bag juices in a small saucepan to make a pan sauce. Pat dry with paper towels for the surface of the pork is as dry as possible (this helps it sear faster).
8. 8Heat a cast iron skillet on high heat until almost smoking. Add 1 tablespoon of avocado oil (or any high smoke point oil).
9. 9Sear the pork tenderloins for 45-60 seconds per side, until a brown crust has formed (be very careful not to overcook here).
10. 10Simmer the reserved bag sauce in the saucepan about 5 minutes. If the sauce is too salty, you may need to add chicken stock to even it out.
11. 11Remove from the pan and let cool for 5 minutes. Slice and serve with reserved bag juice.