Rosemary Chilli Pork Tenderloin

Author

Raimondo Alfano

Everything

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 134.6F / 57C

Ingredients

• 1 (1 pound) pork tenderloin
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried chilli flakes
• 2 squares of garlic butter

Directions

1. Set your Anova Sous Vide Precision Cooker to 134.6ºF / 57.0ºC.
2. In a bowl, whisk olive oil, salt, pepper, rosemary and chilli flakes
3. Trim off any excess fat off of the pork tenderloin
4. Rub the olive oil mixture onto the pork tenderloin and massage it throughly
5. Cut 2 squares of garlic butter off of the stick and then halve those 2 squares so you end up with 4 pieces
6. Place the pork tenderloin into a large ziplock bag and place the halved garlic butter cubes 2 on the top and 2 on the bottom of the loin
7. Remove the excess air from inside the ziplock using the submersion technique OR you can vacuum seal with vacuum machine
8. Let cook for 2 hours

Stovetop

1. Heat a cast iron skillet with 3 tbls of vegetable oil
2. Pat dry the pork tenderloin
3. Sear for 1 minute on each side
4. Let rest for 5 minutes
5. Slice and enjoy :)