Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 2 tablespoons of white miso paste, 1 tablespoon of finely chopped fresh rosemary, 1 teaspoon of finely chopped fresh thyme, 2 minced garlic cloves, 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create a fragrant paste.

2. 2

   Generously rub the entire 1.5 pounds of pork tenderloin with the prepared miso-herb paste, ensuring an even coating.

3. 3

   Place the coated 1.5 pounds of pork tenderloin into a vacuum-sealable bag, remove all air, seal it completely, and cook in a sous-vide water bath at 140°F (60°C) for 1 hour and 30 minutes.

4. 4

   After sous-vide cooking, remove the 1.5 pounds of pork tenderloin from the bag, pat it completely dry with paper towels, and sear it in a hot pan over medium-high heat for 2-3 minutes per side until a golden-brown crust develops.

5. 5

   Deglaze the hot pan with 1/2 cup of balsamic vinegar, add 1 tablespoon of brown sugar, and simmer over medium heat for 5-7 minutes until the sauce thickens into a glossy glaze.

6. 6

   Let the seared 1.5 pounds of pork tenderloin rest for 5 minutes before slicing it into 1/2-inch thick medallions.

7. 7

   Arrange the sliced pork tenderloin on serving plates and drizzle generously with the warm balsamic glaze.