⏱ 35 min
Dinner
Herb-Crusted Grilled Chicken
Juicy chicken breast with a fragrant herb crust, served with roasted seasonal vegetables.
When you want a wholesome, deeply satisfying meal that requires minimal cleanup, this Ultra-Juicy Sous Vide Garlic Herb Pork Tenderloin Recipe is a foolproof choice. Pairing pork tenderloin, trimmed of silver skin, unsalted butter and garlic, smashed in just 1 hr 40 min, it offers comforting flavor that family and dinner guests will genuinely savor.
Ingredients
4 servings
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Step-by-Step Instructions
1
Seal Pork in Vacuum Bag (5 Min)
Preheat sous vide water bath to 138°F (59°C). Season pork tenderloin with salt and pepper; seal in vacuum bag with butter, garlic, rosemary, and thyme.
2
Sous Vide Bath 1.5 Hours (1 Hr 30 Min)
Submerge sealed bag in water bath. **Cook sous vide** for 1.5 hours (up to 3 hours maximum).
3
Flash Sear Cast Iron (5 Min)
Remove pork from bag and pat completely dry. Flash-sear in smoking hot cast iron skillet with avocado oil for 1 minute per side until crusty golden. Slice immediately!
Chef Amara’s Kitchen Secrets & Pro Tips
- 138°F Temperature Sweet Spot: 138°F yields medium-rare pink pork tenderloin that is incredibly juicy.
- Pat 100% Dry Before Sear: Drying moisture off surface with paper towels produces instant golden cast iron sear.
1. Let the Meat Rest Before Slicing: Transfer cooked meat to a cutting board for 5–10 minutes before carving. Resting allows tight muscle fibers to relax and redistribute savory juices evenly throughout the cut. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: 138°F Temperature Sweet Spot: 138°F yields medium-rare pink pork tenderloin that is incredibly juicy.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
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Troubleshooting & Quick Fixes
- What if the Sauce for Ultra-Juicy Sous Vide Garlic Herb Pork Tenderloin Recipe Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
- How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.
Storage, Freezing & Reheating Guidelines
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Storage, Freezing & Reheating Guidelines
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat in a preheated 350°F oven or covered skillet over medium-low heat until steaming hot throughout.
Frequently Asked Questions
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Frequently Asked Questions
Q: Can I prepare this recipe ahead of time? A: Yes, this dish can be assembled up to 24 hours in advance, kept covered in the refrigerator, and baked or cooked when ready to serve.
Q: Can I substitute common pantry ingredients? A: Yes, this recipe is forgiving. Check our substitution notes in the ingredient card for dairy-free, gluten-free, and vegan alternatives.
Home Cook Community
Kitchen Notes & Discussion
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