Sous Vide Herb Crusted Pork Loin
When you cook as much as I do, there’s no shortage of friends volunteering to come over. It’s no secret that I’ve got something new cooking every single day and we love to entertain, so the more the merrier! And why not make something substantial to satisfy several hungry bellies at once? With your Anova sous vide cooker, you’ll become the go-to dinner spot in no time. This recipe for herb crusted pork loin is a familiar flavor cooked to perfection.
When your guests bite into this beautifully moist herb crusted pork loin they’ll think they’ve died and gone to heaven. The herb crust only intensifies the flavors of this amazing dish more.
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Prep Time: 00:20
Recipe Time: 02:00
134.6F / 57C
- 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.