This ain’t your dry, overcooked, flavorless pork from your childhood, this tenderloin is 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 used a blend of rosemary, sage, and thyme that normally come packaged together at the store to form our herby crust. We’ve paired our savory pork with 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
Ingredients
- 3 tbsp olive oil, divided
- 3 carrots peeled, cut into ½” cubes
- 1 yellow onion, sliced
- 1 pork tenderloin (about 1 to 2 pounds)
- 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
Directions
1) In a Suvie pan, stir together carrots, onions, garlic, 1/4 cup water, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Load pan into the top zone of Suvie.
2) Pat the tenderloin dry. In a small bowl, stir together remaining 2 tbsp olive oil, 1 tsp kosher salt salt, 1/2 tsp ground black pepper, and 2 tbsp herbs. Transfer pork and herb rub to a vacuum-seal bag. Vacuum seal pork and place in a Suvie pan.
3) Fill pan with water and load into the bottom zone of Suvie. Enter cook settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide 140°F for 2 hours
Top Zone: Steam 25 minutes
4) Place potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Potatoes, Uncut, 50 minutes
5) After the cook, remove pans from Suvie. Drain excess water from the vegetables and remove pork tenderloin from packaging.
6) Remove tenderloin from the bag and pat dry thoroughly. Heat a heavy-bottomed skillet over high heat. Add 2 tsp vegetable oil to the skillet. Add pork tenderloin 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.
7) Cut potatoes in half and 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.
Nutrition
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
