Rosemary Chilli Pork Tenderloin

Ingredients for 3

• 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

• Step 1

  Set your Anova Sous Vide Precision Cooker to 134.6ºF / 57.0ºC.

• Step 2

  In a bowl, whisk olive oil, salt, pepper, rosemary and chilli flakes

• Step 3

  Trim off any excess fat off of the pork tenderloin

• Step 4

  Rub the olive oil mixture onto the pork tenderloin and massage it throughly

• Step 5

  Cut 2 squares of garlic butter off of the stick and then halve those 2 squares so you end up with 4 pieces

• Step 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

• Step 7

  Remove the excess air from inside the ziplock using the submersion technique OR you can vacuum seal with vacuum machine

• Step 8

  Let cook for 2 hours

• Stovetop

• Step 0

  Heat a cast iron skillet with 3 tbls of vegetable oil

• Step 1

  Pat dry the pork tenderloin

• Step 2

  Sear for 1 minute on each side

• Step 3

  Let rest for 5 minutes

• Step 4

  Slice and enjoy :)

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