Sous Vide Apple Butter Pork Tenderloin
Erika snagged her first Anova when she was in college, and she wasn't your typical college student, she needed REAL food and not just packaged ramen and take-out. The Anova was a natural decision, and she's been rolling out ridiculous tasting, and looking, sous vide mea ...
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Edge-to-edge perfection. No skill required.
Ingredients for 4
1 pork tenderloin
1 jar of apple butter
Fresh rosemary sprigs
Set the Anova Sous Vide Precision Cooker to 135°F/ 57.2°C for rosy medium-rare, or 145°F / 62.8°C for tender and juicy, but all white.
Season pork with salt and pepper. Spread apple butter generously on pork and bag up with a few sprigs of fresh rosemary.
Place the bag in the water bath and cook for two hours
Gril/Stovetop Finishing Steps
Remove pork from bag, dry well, season again with salt and pepper and cover generously with apple butter.
Sear on a hot grill or in a cast iron pan. (Hot as possible so it's seared as quickly as possible)
Slice, serve, and enjoy!