Sous Vide Pork Tenderloin

Ingredients

• Pork tenderloin, 1.5-2 pounds

• 4 cloves garlic + 1/2 tsp minced

• 6 sprigs thyme

• 1 Tbsp minced shallots

• 1 cup white wine or dry vermouth

• 2 Tbsp butter

• 1/2 cup stock of choice

• 1 Tbsp whole-grain mustard

• 1 tsp kosher salt

• 1/2 tsp pepper

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp mustard powder

• Pickled mustard seeds for garnish

Directions

1. Set up the sous vide machine in a water bath to 140°F for a perfectly medium tenderloin. Season the tenderloin with salt, pepper, garlic powder, onion powder, and mustard powder.

2. Bag the tenderloin with a vacuum seal bag or a freezer bag. If your tenderloin is in two pieces, you'll need two separate bags. To each tenderloin bag, add 2 sprigs of rosemary and 2 cloves of garlic. Vacuum seal, or if using a freezer bag, place the bag into water with the top seal open and out of the water. Use the water to push the air out of the bag and seal. You need to remove as much air as possible to keep the bag submerged in water during cooking.

3. Place the bag(s) into the preheated water bath. Let it cook in the sous vide 1-3 hours, and immediately place the bag(s) into an ice bath once finished.

4. At this point, you may let this sit in your fridge up to a day before you're ready to sear, but you need tonat least stop the cooking with an ice bath. Once the pork is no longer warm, remove the tenderloins from the bag(s), reserving the remaining liquid. Use towels to pat dry the pork as well as you possibly can.

5. Heat a cast iron skillet on high heat with a few tablespoons of cooking oil, just until the point it's almost smoking. Open windows that you can and turn on a kitchen fan, because this step is fire alarm material. Cook the tenderloin on each side until nice and browned on most sides. Then add the butter and 2 sprigs of thyme to the skillet. Tilt the pan and spoon the butter mixture over the top to finish the pork

6. Remove the tenderloin from heat. Allow this to rest 10-15 minutes before slicing.

7. Lower the heat to medium, and add the minced shallot and garlic. Let those cook until fragrant, then add the vermouth or wine. Let that reduce by half, then stir in the remaining liquid from the bag(s), 1 Tbsp butter, and let cook another minute for everything to combine.

8. Slice the tenderloin into medallions. Drizzle the pan sauce over the top, garnish with a little thyme sprig and pickled mustard seeds.