Perfect Sous-Vide Pork Tenderloin Rosemary Garlic Every Time
A tender and flavorful sous-vide pork tenderloin infused with rosemary and garlic.
- Prep Time: 10 mins
- Cook Time: 1.5 hours
- Total Time: 1 hour 45 mins
- Yield: 2 servings 1x
- Category: Main Course
- Method: Sous-Vide
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 1 pork tenderloin (about 1 lb)
- 2 sprigs fresh rosemary
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat sous-vide water bath to 140°F (60°C).
- Season pork tenderloin with salt, pepper, and minced garlic.
- Place rosemary sprigs on top of the pork.
- Vacuum-seal the pork or use a zip-lock bag with the water displacement method.
- Cook in sous-vide for 1.5 hours.
- Remove pork from bag, pat dry, and sear in a hot pan with olive oil for 1-2 minutes per side.
- Rest for 5 minutes before slicing.
Notes
- Use a meat thermometer to ensure internal temperature reaches 145°F (63°C).
- For extra flavor, add a splash of white wine to the pan when searing.
Nutrition
- Serving Size: 1/2 tenderloin
- Calories: 250
- Sugar: 0g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg