Sous Vide Pork Tenderloin with Vegetables
Sous vide pork tenderloin cooked through edge-to-edge, with carrots, mushrooms, and potato you can mash—the plate matches the photo (sliced tenderloin, carrots, sautéed mushrooms, mash). Pork needs its own times and temps; this setup is meant for tenderloin.
Product list ingredients
- pork tenderloin
- carrots
- potatoes
- thyme
- rosemary
- mushrooms
Ingredients
Meat:
- •About 500g pork tenderloin (whole piece or medallions—the photo shows slices after cooking)
- •salt and pepper to taste
- •2 tbsp butter
- •2 sprigs rosemary, for pork
- •2 sprigs thyme, for pork
Vegetables:
- •2 medium carrots, peeled (baby carrots or halved carrots work)
- •2 medium potatoes, peeled — cook in the bag with other veg then mash for serving, like the plate in the photo
- •200g mushrooms, sliced — finish sautéed in a pan after the veg comes out of the bath if you like
- •2 tbsp olive oil
- •2 sprigs rosemary, for veg bags
- •2 sprigs thyme, for veg bags
Directions
Meat:
Season pork tenderloin with salt, pepper, and the rosemary and thyme sprigs marked for pork. Vacuum seal with a knob of butter.
Cook the tenderloin sous vide around 67°C for about 1 to 1½ hours (pork—not interchangeable with poultry timing). Remove from the bath, rest briefly, then sear hot and fast for colour. Slice.
Vegetables:
Pack veg separately with olive oil, salt, pepper, and the rosemary and thyme sprigs marked for veg bags—carrots, potatoes, and mushrooms together, or omit mushrooms from the bag and only sauté them afterward.
Drop the veg bag in for roughly the final 45 minutes; extend slightly if potatoes need it. Mash the potato for serving.
Serve sliced tenderloin with mashed potato, carrots, and mushrooms.
Photos from the process.
