Directions 6 steps | 110 Minutes
Heat the sous vide water bath to 145°F. Season the pork tenderloin with salt and pepper. (See notes 1.)
Place the pork tenderloin in a vacuum sealer bag or in a gallon-sized freezer zip lock bag. Evenly distribute the sliced garlic cloves and sliced apple across the pork tenderloin. Evenly spread out the sprigs of rosemary and thyme across the pork tenderloin. Use a vacuum sealer to remove the air and seal the bag. (See notes 2.)
Submerge the vacuum-sealed pork tenderloin into the sous vide water bath. Let the pork tenderloin cook for 1½-4 hours.
When ready, remove the vacuum-sealed bag from the water and extract the pork tenderloin from the bag. Discard the garlic cloves, sliced apple, rosemary and thyme. Pat the pork tenderloin dry.
Heat a cast iron skillet over medium-high heat and add the oil until the oil shimmers and a few wisps of smoke come off of the pan. Add the butter and the pork tenderloin, searing all sides until golden brown and basting it with the melted butter with a spoon.
Serve garnished with rosemary or thyme. Enjoy!
- Cooking at 145°F will result in medium pork tenderloin.
- Increase the temperature of the sous vide water bath to 155°F for medium well and 165°F for well done.
- If you do not have a vacuum sealer, you can use the water displacement method:
- Fill a large bowl with cool water.
- Zip most of the zip lock bag, leaving a 1-inch opening in a corner.
- Slowly submerge the zip lock bag, leaving the corner with the opening for last. The water should push the air out as you submerge it deeper.
- Once you get to the corner of the bag, zip it completely and submerge the entire bag. The bag should sink to the bottom of the bowl.