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{{#seo:
|title=Garlic and thyme pork tenderloin sous vide recipe
|titlemode=replace
|keywords=#thyme #garlicpowder #pork #vegetables #freshthyme #porktenderloin #oregano #sear #mash #marjoram #snack
|hashtagrev=032020
|description= A simple recipe using one of the best pork cuts, cooked sous vide
}}

A simple recipe using one of the best [[Pork|pork]] cuts, cooked sous vide.
{{recipesummary
|TotalCalories = 451
|PortionCalories = 112
|DatePublished=27th December 2014
|Author=Chef
|ImageComment =Pork tenderloin fillet
|Servings = Serves 4
|Difficulty = 2
|TotalTime = Up to 8 hours, 15 minutes
|PrepTime = 15 minutes
|CookTime = Up to 8 hours
|Image = [[Image:Sous vide TexMex pork tenderloin fillet recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Perfect''

5/5

As good as a Michelin 5 star meal

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
</tr></td>
</table>

{{RecipeIngredients

| 1 piece of [[Pork tenderloin|pork tenderloin]] (fillet) weighing about 650g
| 1 tablespoon [[Garlic powder|garlic powder]]
| 1.5 tsps. [[Dried|dried]] or 1-2 tablespoons [[Fresh thyme|fresh thyme]]
| [[Freshly ground pepper]]
| [[Salt]] (see Chef's notes below)
| [[Oil]]
}}
===[[Mise en place]]===

* Preheat the water bath to 56.5°C (''149°F'') for medium rare or 60°C (''140°F'') for medium

===Method===
{{RecipeMethod

| Pat dry the [[Pork|pork]].
| Smear with the [[Garlic powder|garlic powder]]. [[Thyme|thyme]] and [[Pepper|pepper]]. Sprinkle with [[Salt|salt]] if desired at this stage (see Chef's notes below).
| Place in a suitable vacuum packing bag and seal.
| Put into the bath and cook for a minimum of 2 hours and a maximum of 8 hours.
| Remove from the bag and drain.
| In the meantime, preheat [[Oil|oil]] in a [[Frying pan|frying pan]] as hot as you can.
| Season with [[Salt|salt]] if you have not previously done so.
| [[Sear]] the [[Meat|meat]] for a minute each side until [[Browned|browned]].
| Pat dry, [[Rest for|rest for]] a few minutes, the cut into slices.
}}
===Serving suggestions===
As part of a [[Main course|main course]], serve with [[Roast potatoes|roast potatoes]] or [[Mash|mash]], [[Vegetables|vegetables]] and [[Onion gravy|onion gravy]]. Alternatively serve hot or cold as a [[Snack|snack]] or [[Tapa|tapa]] with [[Salad|salad]] and/or a [[Salsa|salsa]]
===Variations===
Use [[Oregano|oregano]] or [[Marjoram|marjoram]] instead of the [[Thyme|thyme]]
===Chef's notes===
Season with [[Salt|salt]] by all means, BUT if a) you are not starting the cooking process straight away or b) cooking for a long period or c) using the cook-chill method, it would be better to salt just before [[Searing|searing]]. Contact between [[Meat|meat]] and salt for a longer length of time may cause the meat to be dry.
{{SousVideSeeAlso}}
{{RecipeLine}}
[[Category:Recipes|Pork tenderloin garlic thyme]]
[[Category:British recipes|Pork tenderloin garlic thyme]]
[[Category:Main courses|Pork tenderloin garlic thyme]]
[[Category:Snacks and light bites|Pork tenderloin garlic thyme]]
[[Category:Starters|Pork tenderloin garlic thyme]]
[[Category:Meat recipes|Pork tenderloin garlic thyme]]
[[Category:Pork recipes|Pork tenderloin garlic thyme]]
[[Category:Molecular gastronomy recipes|Pork tenderloin garlic thyme]]
[[Category:Sous vide recipes|Pork tenderloin garlic thyme]]
[[Category:Sous vide cooking|Pork tenderloin garlic thyme]]

<code 'hashtagrev:12032020'>[[Special:Search/thyme|#thyme]] [[Special:Search/garlicpowder|#garlicpowder]] [[Special:Search/pork|#pork]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/freshthyme|#freshthyme]] [[Special:Search/porktenderloin|#porktenderloin]] [[Special:Search/oregano|#oregano]] [[Special:Search/sear|#sear]] [[Special:Search/mash|#mash]] [[Special:Search/marjoram|#marjoram]] [[Special:Search/snack|#snack]]
</code>

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