Lee's Sous Vide Pork Tenderloin

bluejeanchef.com

Lee Rozon

1 ½ POUNDS pork tenderloin

subheading: Doubling the recipe will be good for 2 to 3 tenderloins:

¼ CUP honey

1 TABLESPOON olive oil

1 TABLESPOON fresh ginger minced

1 CLOVE garlic minced

½ lemon juiced - I used ¼ cup cider vinegar and ¼ cup lemon juice

2 SPRIGS fresh rosemary (didn't use)

1 TABLESPOON fresh rosemary chopped

salt and freshly ground black pepper

1.5 tbsp soya sauce

When done I brushed with about ½ cup of teriyaki sauce on top. It cut the lemon taste and made it look perfect.

Pre-heat the sous vide water bath to 140°F.

Combine all ingredients in a measuring cup (I like to do this ahead and let sit a bit).

Pour it into a freezer zipper-sealable plastic bag. Add the pork tenderloin and massage it to coat it well with the marinade. Place the rosemary sprigs around the sides of the tenderloin. Remove as much of the air as possible from the bag by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.

Cook the pork in the sous vide bath for at least 1½ hours, or as long as 4 hours. I did for 5½ hours.

Remove the pork tenderloin from the bag and dry it lightly with clean paper towels. Discard the rosemary sprigs, but reserve the cooking juices in the bag.

Pre-heat a sauté pan over medium-high heat. Add a little olive oil to the pan and sear the pork tenderloin on all sides until nicely browned. Transfer the tenderloin to a cutting board, cover with foil and let it rest for a few minutes.

I just put in the Air Fryer - 400 F for 6 min only. It was perfect. I topped with teriyaki sauce to cut the lemon taste a bit.

Pour the reserved cooking juices into the sauté pan and bring to a simmer. Reduce the sauce for a few minutes until it has thickened. Slice the pork tenderloin and transfer the slices to a serving platter. Pour the sauce on top. Garnish with the fresh rosemary sprigs.

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