Pork Tenderloin – Sous Vide


  1. 1-2 lb pork tenderloin
  2. Steak seasoning
  3. Salt
  4. Fennel fronds, minced for garnish


  1. Salt and season pork and place into a bag. Rest in fridge for 1 hour.

  2. Set up thermocirculator and bring water to 132°F

  3. Add bagged pork to water, removing as much air from bag as possible

  4. Cook for 1 hour

  5. Remove pork from bag and pat dry with a paper towel before searing in a hot skillet until browned on all sides

  6. Rest and garnish with minced fennel fronds

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