Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork tenderloin by trimming any silver skin and excess fat from 1.5 pounds of pork tenderloin.

2. 2

   In a small bowl, crush 3 cloves of garlic, finely chop 2 sprigs of fresh rosemary, and lightly crush 4 green cardamom pods, then mix with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

3. 3

   Rub the prepared seasoning mixture evenly over all surfaces of the 1.5 pounds of pork tenderloin.

4. 4

   Place the seasoned 1.5 pounds of pork tenderloin into a vacuum-sealable bag with 2 tablespoons of olive oil, then vacuum seal the bag.

5. 5

   Preheat a sous-vide water bath to 140°F (60°C), then carefully immerse the sealed bag containing the pork tenderloin into the water bath and cook for 2 hours.

6. 6

   After cooking, remove the pork tenderloin from the bag, pat it completely dry with paper towels, and sear it in a hot pan for 1 to 2 minutes per side until a golden crust forms.

7. 7

   Deglaze the hot pan with 0.25 cup of dry white wine, scraping up any browned bits, and stir in 1 tablespoon of unsalted butter until melted to create a light sauce.

8. 8

   Slice the seared pork tenderloin into thick medallions and serve immediately with the pan sauce poured over.

9. 9

   Estimated nutrition per serving (based on 4 servings).