5-10Thyme sprigs or ½ teaspoon dried thymerosemary or savory are good substitutes
1tablespoonOlive oil for brushing
½cBlackberry sauce (link to recipe and cheater version below)
Fill your heat safe pot or container so that it's at least 6 inches deep, attach your sous vide machine and set to your desired temperature to preheat. 135' F is rare, 140' F is about medium rare and what these pictures show. If you like it more well done you can go up to 150'F. I do not recommend cooking it any hotter or your pork will suffer.
Season your pork tenderloin generously with salt and pepper and top with thyme. Place meat into a sealable plastic bag and remove all air. 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.
Clip bag to the side of your pot so it doesn't float into the sous vide machine. Set timer for 1 hour and walk away! This is a great time to take a rest or finish the other parts of your meal.
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.) Turn until each side has some color then remove to plate and let rest a few minutes before slicing and serving.
After the pork has cooked for an hour, you can continue to let the pork hold at the same temperature for another hour or even 2 if you need, without compromise to the quality and doneness.I served this with my Blackberry BBQ sauce underneath. You can make that or you can reduce the juices left in the cooking bag in a pan, add a little fresh chopped thyme and butter and drizzle that over too. Honestly, this is infused with so much flavour that you can enjoy it as is too.Tip: Try brushing your bbq sauce on before grilling to let it caramelize. It works great and tastes even better!