Sous Vide Herb Crusted Pork Loin
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 4
1 (1-pound) pork tenderloin, trimmed
Salt and freshly ground black pepper
1 tablespoon chopped fresh basil, plus more for serving
1 tablespoon chopped fresh parsley, plus more for serving
1 tablespoon chopped fresh rosemary, plus more for serving
2 tablespoons unsalted butter
Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
Season the tenderloin with salt and pepper. Rub herbs over the tenderloin and place in a large zipper lock or vacuum seal bag. Add 1 tablespoon butter. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 2 hours.
When the timer goes off, remove the bag from the water bath. Remove the pork from the bag. Pour the melted butter and herb mixture into a large skillet.
Heat the skillet over medium-high heat. When the butter is shimmering, add the tenderloin. Sear until well-browned on all sides, 1 to 2 minutes.
Add the remaining butter; as it melts, scoop the butter over the pork to baste. Once the butter is melted and the pork is basted, remove from the heat. Transfer the pork to a cutting board and let rest for 5 minutes.
Slice the pork into medallions and serve with additional fresh herbs and a sprinkle of salt.