Ingredients

The following ingredients have 4 Servings
  • 1 1/2 - 2 pounds pork tenderloin (2 tenderloins)
  • 2 tablespoons salt
  • 1/4 cup maple syrup
  • 1/2 teaspoon orange zest
  • 1 teaspoon freshly squeezed orange juice
  • 1 tablespoon dry sherry
  • 2 garlic cloves (smashed)
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon pepper
  • 1/2 teaspoon paprika

Instruction

  • Rub the salt all over the pork tenderloins and let them sit, uncovered, in the fridge overnight.
  • Heat a sous vide water bath to 134F degrees for rare or medium-rare (see table above for more options).
  • Combine the remaining ingredients in a bowl and mix well to combine.
  • Place the pork in a vacuum sealable bag (or ziplock freezer bag if using the water displacement method above) and pour the liquid over the top.
  • Use the moist setting on the vacuum sealer to seal.
  • Place in the water bath and cook for 2-4 hours.
  • Remove from bag (reserving the bag juices) and place in an ice bath for 5 minutes to stop the cooking process (this helps to not overcook when searing it).
  • Heat a cast iron skillet on high heat until almost smoking. Add 1 tablespoon of avocado oil (or any high smoke point oil).
  • Sear the pork tenderloins for 45-60 seconds per side, until a brown crust has formed (be very careful not to overcook here).
  • Remove from the pan and let cool for 5 minutes. Slice and serve with reserved bag juice.