Pork Tenderloin

57C Medium rare 60C Medium 66C Medium well 71C Well done Cook for 2-6 hrs

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Whole pork tenderloin, about 450g
Kosher salt and freshly ground black pepper
6 to 8 sprigs fresh herbs, such as fresh thyme, oregano, or rosemary, divided (optional)
2 garlic cloves, divided (optional)

Step 1

Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.
Step 2

Season pork generously with salt and pepper. Place in sous vide bags along with half of herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water

Step 0

After required cooking time remove pork from water bath and bag. Discard aromatics from bag; reserve liquid from bag if making optional pan sauce (see note). Carefully pat pork dry with paper towels.
Step 1

Add oil to a heavy cast iron pan and preheat skillet until it starts to very lightly smoke.
Step 2

Lay pork in skillet, using your fingers or a set of tongs. Sear, turning occasionally, until browned on most sides, about 2 minutes total
Step 3

When pork is mostly browned, add butter and reserved half of garlic, shallots, and herbs (if using) and cook, tilting pan and using a spoon to baste pork with the flavorful butter, until pork is well browned on all sides, about 30 seconds longer.
Step 4

Transfer pork to a rack set in a rimmed baking sheet and pour the drippings on top. Allow to rest for 1 to 2 minutes, then slice and serve.