Herb-Marinated Pork Tenderloins
I modified this recipe from the Barefoot Contessa's recipe. It is truly a fail-safe recipe and delicious! A perfect choice if you are planning to entertain guests because it is so easy to prepare and can be served warm or at room temperature. Thank you, Ina!
Equipment
- Sous Vide immersion Circulator
Ingredients
- 1 lemon zest grated
- ¾ cup freshly squeezed lemon juice about 4-6 lemons
- Good Olive Oil
- 2 tbsp minced garlic about 6 cloves
- 1½ tbsp fresh rosemary leaves minced
- 1 tbsp fresh thyme leaves chopped
- 2 tsp Dijon mustard
- Kosher salt
- 3 pork tenderloins about 1 lb each
- freshly ground black pepper
Instructions
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme and 2 tsp salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Set Sous vide to 140°FRemove the pork from the marinade and discard the marinade, but leave the herbs that cling to the meat. Sprinkle the tenderloins with salt and pepper, vacuum seal and place in a pre-heated sous vide bath to cook for 3-4 hours.
- When ready to serve, sear tenderloins on the grill and then transfer them to a platter and cover tightly with foil. Allow to rest for 10 minutes. Carve in ½-inch-thick diagonal slices. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
