I love pork tenderloin. It’s lean and tender, and ready to cook right out of the bag. There are usually 2 tenderloins in a pack. Costco sells these with two 2-packs together, so I cut them apart and freeze one for another week.
Pull your tenderloins out of the package.
I’m going to make a tenderloin roast tonight, and I’ll use the other one to make Chinese 5 spice hoisin pork kebabs later in the week, so while I have them out, I’ll go ahead and cut up the second tenderloin into kebeb size pieces.Pork tenderloin also works great for stir fries, using my ultimate stir fry guide. Stick the pork pieces in a zip bag and refrigerate for later.
Meanwhile, I am going to use my sous vide machine to cook my tenderloin roast. The sous vide (French for “under vacuum”) is a cooking method that uses circulating temperature controlled water to bring meat up to a certain internal temperature and hold it there. So, instead of cooking your meat at super high oven, grill, or stovetop temperatures, and trying to guess when the meat is perfectly cooked inside, you can set the water temperature to be the desired internal temperature, and then immerse your vaccum sealed food in the water until it’s perfectly heated through. Then the sous vide keeps it at that temperature, for hours if needed, with zero chance of overcooking. This allows me to pop the meat in when it’s convenient, and then it’s ready and perfectly cooked whenever I am ready to eat dinner.
For pork, safe cooking temperature is 145, so I will set my machine to that temperature.
While I wait for the machine to heat the water, I will season the pork. I’m using herbes de Provence, which tastes wonderful with pork.
Sprinkle the pork with the herbs, salt, and pepper, then place it in a freezer zip bag and press out as much air as possible. If you have a vacuum seal machine, you can use that.
Place the sealed pork into the water, and let it cook at least 2 hours, up to 6.
You can also roast the tenderloin in the oven. Set it to 375, and place the tenderloin on a foil or parchment lined baking sheet. Start checking the internal temperature with an instant read thermometer after 20 minutes. You are looking for 145 to 150 degrees. Pull it out and let it rest 15 minutes before slicing.
For the rest of the dinner, I’m making French rolls which are nice, because they can also be made early in the day and then served whenever you’re ready.
For the vegetable, I’m doing a simple green salad. Red leaf lettuce, halved grape tomatoes, a sprinkle of dried cranberries and glazed walnuts salad topping, and my favorite soy balsamic vinaigrette.
It’s a fast, easy, and healthy meal that can be made almost entirely ahead, but still gourmet and delicious!