This is a simple Pork Tenderloin recipe that can be used for a quick weeknight cook or be elevated to a dinner party treat. Enjoy!
🔪Prep Time 5 minutes
👨🍳Cooking Time 5 minutes for the sear
🛁Sous Vide Time 1 hour @140F/60C
🥩 Total Time 1 hour 10 minutes
- 8 slices thick cut Bacon
- 1-1/4 lb Pork Tenderloin
Honey-Hoisin Marinade (by Jessica Gavin)
- 3- Green Onions chopped
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons water
- 2 cloves minced garlic
- 1/4 teaspoon minced ginger
- 1 tablespoon olive oil
Start off by cutting your Pork Tenderloins into 1″ medallions. You’re going to want to match up like sized medallions and position them together so that they will sear evenly in the end.
We are going to use two medallions per strip of bacon and secure them with skewers.
We will then take all of out dry and wet ingredients for the marinade and put them into a bowl, mixing well. Place the medallions in your bags and pour the marinade in. Let sit for at least 30 minutes and up to overnight.
In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. I then secure the bags to the side of the Sous Vide Container with binder clips.
Set your Sous Vide cooker to 140F/60C and place bags in bath.
After an hour, your medallions are ready to be seared. Remove them from bath and pat dry with paper towels. Right now they don’t look that appetizing but we’ll take care of that in a minute. Its extremely important to get the outsides as dry as possible because that is what is going to produce the best contact with the pan for the sear.
For searing these, I used a combination of Cast Iron Skillet and Searzall torch attachment. Heat up the skillet on high and when it just starts smoking add in the oil. I then Sear the first side for about 45-60 seconds depending on thickness. For these I seared for 60 seconds a side. Remove from pan. I did not take the time to sear the bacon in the cast iron. That was a job for the searzall.
And now your perfectly cooked Pork is ready to enjoy and dinner is served.
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