Sous Vide Rosemary Citrus Pork Tenderloin

60°C (140° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty

Ingredients

  • Pork tenderloin- cleaned and cut in half
  • 1 Tablespoon butter or duck fat
  • 1 Sprig of rosemary
  • A splash of champagne vinegar
  • Zest of 1 orange
  • Salt and pepper to taste

Comments

Lisa Q. Fetterman
You're good looking AND can cook!
over 4 years ago
JG
Jonah Greenberger
@abe is hot
over 4 years ago

Directions

  1. Prepare the pork by marinating it in chopped rosemary, vinegar, and garlic for 6 hours in a large freezer bag.
  2. Remove the loins from the marinade and transfer it to a vacuum seal bag, seasons it with salt and pepper, orange zest, and duck fat (you can substitute butter).
  3. Cook the pork at 60°C for 3 hours.
  4. Cut the loin into medallions and gives them a flash sear to develop a fragrant crust.

Comments

Lisa Q. Fetterman
You're good looking AND can cook!
over 4 years ago
JG
Jonah Greenberger
@abe is hot
over 4 years ago