the Breville Test Kitchen
Essential Guide to Pork Tenderloin
Cooking this premium cut sous vide ensures it’s evenly cooked from edge to edge for a perfect melt-in-the-mouth result. Searing at the end produces a delicious crust that gives way to the succulent, perfectly cooked interior.
Like this, but want it done quicker? This recipe was modified from its original Turbo version. Yep, same delicious dish, done in up to half the time.
Like this, but want it done quicker? This recipe was modified from its original Turbo version. Yep, same delicious dish, done in up to half the time.
the Joule® Turbo Sous Vide
40 mins total time
5 mins active time
Easy
Serves 0
Ingredients
Measurements:
Pork tenderloin(s)
¼ tsp salt (per tenderloin)
1 tsp oil (per tenderloin)
Neutral flavored oilas needed for searing
Sea saltto serve
Freshly ground black pepperto serve
Instructions
- 1Place the Joule™ Turbo Sous Vide inside a pot or large vessel and place on a trivet. Fill with warm tap water until approximately halfway between the minimum and maximum fill lines. Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel.
- 2Slice the tenderloin(s) in half crosswise and place in a microwave-safe, zipper-lock freezer bag, side by side, with the longest edge running along the base of the bag. Sprinkle with salt and add the oil. If cooking more than 1 tenderloin, use multiple bags.
You can either place the bagged tenderloin(s) in the water bath or refrigerate until the water has preheated. Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
- 3Press Set Time & Temp below and follow the prompts to customize the cooking of your pork tenderloin(s). Press Start preheat. If your pork is in the water bath, enable Autostart timer. Or, once prompted place the pork tenderloin(s) in the water and press Start timer now.
- 4When the timer signals that the pork is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the tenderloin(s) on a paper towel lined cooling rack set over a tray and pat dry.
- 5Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the tenderloin(s) for 30 seconds on each side. Transfer the pork to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all pork tenderloins. Tip: For extra flavor and color, you can add a knob of butter and baste the tenderloin(s) while searing.
- 6Transfer the pork tenderloins(s) to a board or serving plate. Slice and serve sprinkled with sea salt and freshly ground black pepper.
