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Recipe of the week: Low temperature pork tenderloin

Updated: 6 days ago


2 pork tenderloins (about 500g each)

Coarse salt, to taste

Freshly ground black pepper, to taste

2 sprigs of rosemary

2 sprigs of thyme

2 garlic cloves, crushed

2 tablespoons olive oil

1 tablespoon butter

1 teaspoon Dijon mustard (optional)


A sous vide device

Sous vide bags or heat-resistant resealable bags

Vacuum sealer (optional)

Preparing the Pork Tenderloins:

Season the pork tenderloins with salt and pepper on all sides.

Add a sprig of rosemary, a sprig of thyme, and a crushed garlic clove to each tenderloin.

Vacuum Sealing:

Place the pork tenderloins in the sous vide bags.

Add 1 tablespoon of olive oil to each bag.

Remove the air from the bags using a vacuum sealer or the water immersion method for resealable bags.

Sous Vide Cooking:

Preheat the sous vide device to 60°C (140°F).

Submerge the sealed bags in the water and cook for 2 hours. Cooking at this temperature will ensure tender and juicy meat.


After cooking, remove the pork tenderloins from the bags and pat them dry with paper towels.

Heat a large skillet over high heat and add the clarified or regular butter.

When the skillet is hot, sear the pork tenderloins on all sides for about 1-2 minutes per side, until a golden crust forms.

In the skillet with the remaining butter and juices from the pork, sauté carrots, celery, and onions. Then, add beer and let it reduce. Finally, strain the mixture and add a knob of butter.

Rest and Serve:

Let the pork tenderloins rest for a few minutes before slicing.

Serve the pork sliced with mashed potatoes and braised cabbage as sides.

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