Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 0.5 kg of pork tenderloin evenly with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Place the seasoned pork tenderloin in a vacuum-sealable bag with 2 sprigs of fresh rosemary and 2 sprigs of fresh thyme, then seal the bag completely.

3. 3

   Cook the pork tenderloin sous-vide at 60°C (140°F) for 2 hours, ensuring the bag is fully submerged in the water bath for even cooking.

4. 4

   After cooking, carefully remove the pork tenderloin from the bag, pat it completely dry with paper towels, and reserve the flavorful juices from the bag.

5. 5

   Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the pork tenderloin for 2 minutes on each side until a golden-brown crust forms.

6. 6

   In the same skillet, add 4 minced black garlic cloves, 0.5 cup of balsamic vinegar, 0.25 cup of chicken broth, and the reserved pork juices, simmering for 5-7 minutes until the sauce reduces and thickens slightly.

7. 7

   Whisk in 1 tablespoon of cold unsalted butter into the simmering sauce until it becomes glossy, then slice the pork tenderloin into 2.5-cm (1-inch) thick medallions and serve immediately with the warm black garlic balsamic glaze.