Ingredients
- 2 pounds pork tenderloin
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1 pat butter optional, for sauce
Instructions
- Prepare a water bath by filling a large pot or tub with water, and attach sous vide machine to the side. Preheat water bath to 145°F.
- Pat pork tenderloin dry with paper towels, then spread Dijon mustard on all sides with a butter knife. Coat all sides in rosemary and salt. Transfer pork tenderloin into a sous vide bag and seal on the dry setting.
- Place sealed bag in water bath and cook for 4 hours. Ensure bag is fully submerged, or use a weight to hold it down.
- Once done, remove pork tenderloin from sous vide bag and reserve liquid for a gravy, if desired.
- Heat a skillet over medium-high heat. Optionally, pat pork tenderloin dry with paper towels for a better crust. Add olive oil to skillet, then add pork tenderloin and sear on all sides until browned.
- Remove pork tenderloin from skillet and allow to rest for 10 minutes before slicing.
- If desired, add a pat of butter to the skillet and melt. Pour reserved cooking liquid into skillet and reduce by half to create a sauce. Serve sauce over sliced pork tenderloin.