This ain’t your dry, overcooked, flavorless pork tenderloin from your childhood. This is Suvie pork tenderloin which means moist, flavorful, juicy, and aromatic. Cooking pork sous vide allows you to enjoy it at a lower internal temperature which makes this medium-done tenderloin a delicious beacon of flavor. We grabbed a blend of rosemary, sage, and thyme that normally come packaged together at the store and chopped them up to form our herby crust. We’ve paired our savory pork with slow-cooked onions, carrots and potatoes for a Sunday supper feel, but this dish is easy enough for any night of the week.
Herb Crusted Pork Tenderloin with Carrots, Onions, and Potatoes
- 3 tbsp olive oil, divided
- 3 carrots peeled, cut into ½” cubes
- 1 yellow onion, sliced
- 1 pork tenderloin (about 1 to 2 pounds)
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp finely chopped fresh herbs (such as thyme, sage, and rosemary)
- 4 garlic cloves, minced
- 12 oz new potatoes, approx 1-1½” in diameter
- 2 tsp vegetable oil
Combine carrots and onion with 1 tbsp olive oil, salt and pepper to taste in a Suvie pan. Load into the upper left zone of Suvie and broil for 10 minutes stirring pan halfway through cooking.
During the broil, combine the remaining 2 tbsp olive oil, salt, pepper, herbs, and garlic cloves. Pat the tenderloin dry then coat all sides with the herb seasoning. Vacuum seal tenderloin using a vacuum sealer or our DIY vacuum sealing guide.
Place pork in a Suvie pan, cover with water and load into upper right zone of Suvie. Add potatoes to starch pan and load into starch zone.
Fill reservoir, enter cook settings, and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 140 degrees, 2 hours
Vegetable: 25 minutes
Starch: 50 minutes
After the cook, remove all pans from Suvie. Drain excess water from vegetable pan and the vacuum-sealed bag.
Remove tenderloin from the bag and pat dry. Heat a skillet over high heat. Add 2 tsp vegetable oil to the skillet. Sear the tenderloin for 30-45 seconds per side until well browned on all sides. Transfer tenderloin to a cutting board and allow to rest while you prepare the potatoes.
Cut potatoes in half, toss with carrots and onions. Season to taste with salt and pepper. Slice pork tenderloin against the grain and serve over a bed of carrots, onions, and potatoes.
Nutritional Information per serving (4 servings per recipe): Calories 330, Total Fat 15.4g, Total Carbohydrates 23.5g, Total Sodium 377.7mg, Total Protein 25.5g