Sous Vide Lime and Garlic Pork Tenderloin

Ingredients for 6

• 1 tablespoon garlic powder

• 1 tablespoon ground cumin

• 1 tablespoon dried thyme

• 1 tablespoon dried rosemary

• Pinch lime sea salt

• 1 (3-pound) pork tenderloin, silverskin removed

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon kosher salt

• 2 tablespoons unsalted butter

Directions

• Step 1

  Set Anova Sous Vide Precision Cooker to 139°F (59.4°C).

• Step 2

  Combine the garlic powder, cumin, thyme, rosemary, and lime salt in a small bowl and mix thoroughly.

• Step 3

  Place the pork on a clean flat surface, brush it first with the olive oil, then rub with the kosher salt, followed by the garlic-herb rub.

• Step 4

  Transfer the pork to a large food-safe bag (or use a sharp knife to cut the tenderloin evenly into two pieces, and place in two medium food-safe bags).

• Step 5

  Seal using your vacuum sealer or using the water displacement method. Place the sealed bag(s) in the water bath and cook for 2 hours.

• Finishing Steps

• Step 0

  When the pork is cooked, remove it from the bag, place it on a paper towel–lined plate or baking sheet, and pat it dry. Discard the cooking liquid.

• Step 1

  Heat a cast iron pan over high heat and add the butter. Add the pork to the pan and sear until browned on all sides, 3 to 4 minutes in total.

• Step 2

  Remove the pork from the pan and transfer it to a cutting board. Let it rest for 5 minutes before carving into 1- to 2-inch medallions.

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