Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season the 1.5 pounds of pork tenderloin evenly with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper on all sides.

2. 2

   Place the seasoned pork tenderloin into a vacuum-sealable bag or a heavy-duty freezer bag, then add 1 can (13.5 ounces) of full-fat coconut milk, ensuring the pork is fully submerged.

3. 3

   Seal the bag using a vacuum sealer or the water displacement method, then submerge the bag in a preheated 140°F (60°C) sous-vide water bath and cook for 2 hours.

4. 4

   While the pork cooks, peel and dice 2 large sweet potatoes into 1-inch cubes, toss them with 2 tablespoons of olive oil and 1 tablespoon of chopped fresh thyme, then roast at 400°F (200°C) for 25-30 minutes until tender and slightly caramelized.

5. 5

   After 2 hours, carefully remove the pork from the sous-vide bag, reserving the liquid in a small saucepan, then pat the pork tenderloin dry with paper towels and sear it in a hot pan with a drizzle of oil for 1-2 minutes per side until beautifully browned.

6. 6

   Bring the reserved sous-vide liquid to a simmer over medium heat, create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water, then whisk the slurry into the simmering liquid and cook for 2-3 minutes until the sauce thickens to your desired consistency.

7. 7

   Slice the seared coconut cream pork tenderloin into 1-inch medallions and serve immediately with the roasted sweet potatoes, drizzled with the warm coconut cream sauce.