Ingredients
- •2 pork tenderloins (about 1–1.5 lbs each)
- •2 tsp kosher salt
- •1 tsp black pepper
- •4 cloves garlic, minced
- •2 tbsp fresh rosemary, chopped
- •2 tbsp fresh thyme leaves
- •1 tbsp fresh sage, chopped
- •3 tbsp olive oil, divided
- •2 tbsp Dijon mustard
- •2 tbsp unsalted butter
Instructions
Pat tenderloins dry and season with kosher salt. Let rest at room temperature for 30 min.
Preheat sous vide water bath to 142°F (61°C).
Combine garlic, rosemary, thyme, sage, and 1 tbsp olive oil in a small bowl.
Rub tenderloins with Dijon mustard, then coat with herb mixture. Season with black pepper.
Place each tenderloin in a vacuum bag or zip-top bag and seal using water displacement method.
Submerge in water bath and cook for 1 h 30 min to 2 h.
Remove tenderloins from bags and pat completely dry with paper towels.
Heat large skillet over high heat. Add remaining 2 tbsp olive oil.
Sear tenderloins on all sides until golden brown, about 45–60 sec per side.
Add butter to pan and baste for 30 sec.
Transfer to cutting board and rest for 5 min.
Slice into 1/2-inch medallions and serve immediately with pan juices.
Notes
- •The Dijon mustard helps the herbs adhere and adds a subtle tang
- •Don't skip the searing step—it adds crucial flavor and texture
- •Tenderloin is lean, so don't overcook past 145°F