Sous vide pork tenderloin is lean, tender and juicy. The sous vide method prevents overcooking every single time and it's easier than you might think.
- Pork Tenderloin - Thyme Sprigs - Salt - Pepper - Olive Oil - Blackberry Sauce
To do this you can use a vacuum sealer or displace the air by submerging the bag in water slowly, until the bag is airless and sucked flat to the pork and itself, then seal.
When you're ready to finish your dish, preheat a pan or outdoor grill (BBQ) to high. Take the pork out of the hot water bath, remove the herb sprigs and pat dry with a little paper towel.
Brush lightly all over with olive oil then place on pan or grill to sear. (Don't leave it too long on any one side, you simply want some browning or grill marks.)