Garlic and thyme pork tenderloin (SV)
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A simple recipe using one of the best ##Pork|pork## cuts, cooked sous vide
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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##
- Pre-heat the water bath to 56#5 C for medium rare or 60 C for medium
Method
- 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, pre-heat ##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 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. Contact between meat and salt for a longer length of time may cause the meat to be dry