My dad always made amazing pork tenderloin so I’ve been attempting a little of what I picked up from him throughout the years. This recipe is sort of like his, but using the sous vide, of course. You can always roast your pork tenderloin if you don’t have a sous vide. But I’ve been experimenting on bigger meals lately so that one day in the future, when we can have parties again, I can host family and friends!
Why Pork Tenderloin? Well, it’s the most tender cut! It’s also very lean, making it almost bland without seasoning. Overcooking a pork tenderloin almost makes it inedible, so sous vide helps you get it exactly to your liking.
My secret ingredient on my pork tenderloin and lots of other big meat dishes, is Strawberry Seasoning. This seasoning is from a restaurant close to where I grew up. And now the seasoning is available to purchase online.
Heat your water bath to 145.5 f to cook yours to the exact temperature that I cook mine. This is just under well done, but slightly more cooked than medium well. I season the tenderloin with salt & pepper, garlic + onion powder too. Then sprinkle Strawberry’s Seasoning. Add olive oil into the sous vide bag as well, just a few drizzles.
The Sous Vide I use.
Today, I let the tenderloin cook for about 4 hours, but it will be ready at 1. Fire up your cast iron skillet with cooking oil making sure its sizzling! Release the tenderloin from the sous vide bag, saving the liquid in a sauce pan. Pat dry the tenderloin with paper towels and reapply seasonings. Drop in skillet to brown on each side. This step should only take a few minutes as you just want to sear the outside so making sure the pan is HOT is necessary.
The sauce can be very simple. I LOVE sauce. And I think it’s very necessary for a lean pork tenderloin cut. I have always eaten pork tenderloin with bbq seasonings and sauces, so that is just what I crave. I would say my version is a little bit “underdone” than the seasonings I grew up eating, but my tastes are a bit simpler (or more complex??) than they used to be. Anyway, my favorite way to serve pork tenderloin is with a cherry BBQ sauce. But I realized I forgot cherries so I served up something different and more like my dads tonight. It’s called improvising, and I suggest you get creative if you’re going to be the cook of the house!
Tonight, I saved the juices from the sous vide, added them to a pan, added some Primal Kitchen steak sauce, brought to a boil and let simmer for a few minutes. It was a hit, and it was so delicious! So easy, so delicious. From my kitchen to yours…Enjoy!
