INGREDIENTS
This is what you need for 4-6 servings:
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1 pork tenderloin, 2 lbs.
You can buy them already seasoned - S&P, seasoning
Pic1: sous-vide pork tenderloinDirections
Deep-fryer / table oven method
A table grill with adjustable thermostat with a small cooking pot will work too.
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Optional but highly recommended:
- Apply S&P, your favorite spices sparingly to the roast.
Go especially easy on the salt, or you might get a roast with the looks and texture of corned beef. - Sear the roast on all sides.
- Allow the roast to cool enough that it won't melt the plastic bag.
- Apply S&P, your favorite spices sparingly to the roast.
- Fill the deep fryer with water.
- Set the temperature on the thermostat and allow to heat.
- Insert a food thermometer near the handle. (Pic2) Adjust the thermostat to obtain the correct temperature..If you use a lid, you may need to adjust again.
- Transfer the roast to the cooking bag with any seasonings / condiments you want to include.
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Vacuum-seal the roast. Try to remove all air bubbles from the bag.
When the bag heats up, the bubble will get bigger and will prevent proper heat transfer. -
A good alternative to vacuum sealing is a freezer Ziploc bag without vacuum seal.
- Remove the air by slowly immersing the bag with food in water.
- Gently shake or squeeze the content to remove air bubbles.
- Seal the zipper when the water reaches the zipper.
- Place the bag with the roast and perhaps another bag with vegetables in the basket.
The basket keeps the meat at a distance from the heating element so the water can circulate freely around the roast. If that is possible without lifting the roast out of the water, raise the basket to first position. - Cover the deep fryer with a lid or a cutting board.
- Occasionally check to make sure the correct temperature is maintained.
- Keep the bag away from the thermometer, that you get an accurate water temperature.
- After 90 minutes, remove the roast from the bag.
- If you have not used S&P or spices before cooking, do it now.
- Sear in some very hot oil.
Beware of oil spattering. Because the roast is already warm, the searing will go very quickly. - Use the juices from the cooking bag to reduce the searing drippings and to make gravy.
- Carve the roast (Pic3+4) and serve with potatoes and vegetables. (Pic1+5)
Resting the roast before carving is not necessary with sous-vide.
The stovetop method:
You can even do sous-vide even without the deep-fryer and vacuum-sealer, but I do consider a reliable food thermometer essential to maintain the correct temperature.
- Fill a cooking pot 3/4 with water.
If you have a pot with a deep steaming basket, use that one. - Place the pot on the smallest burner, start heating until you reach the desired temperature.
- If the lowest heat setting is too high to keep the intended temperature, move the pot partway off the burner. Don't burn those pot handles if you use gas.
- Proceed when you can maintain the correct temperature for 15 minutes without adjustments.
- Place the food in a freezer Ziploc bag and remove air bubbles before closing.
- If you have a strainer or steam basket that fits in the pot with the bag fully submerged, use that to keep the bag away from the bottom.
If not, put enough teaspoons a.o. utensils in the pot to allow water to circulate underneath the bag and avoid direct contact of the bag with the bottom. - Cook for the desired time at the desired temperature.
- Remove the food from the bag.
- Adjust seasoning. Sear again.
- Serve and enjoy.