Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 pounds of pork tenderloin and season it lightly with 0.125 teaspoons of salt and 0.125 teaspoons of black pepper.

2. 2

   Place the seasoned pork tenderloin into a vacuum-sealable bag with 1 tablespoon of olive oil, 1 minced garlic clove, and 0.25 pieces of finely minced preserved lemon rind, then seal the bag.

3. 3

   Preheat a sous-vide water bath to 140°F (60°C) and submerge the sealed bag with the pork tenderloin, cooking for 2 hours.

4. 4

   While the pork cooks, prepare the roasted vegetables by tossing 2 diced medium potatoes and 2 sliced medium carrots with 0.5 tablespoons of olive oil, 0.125 teaspoons of salt, and 0.125 teaspoons of black pepper.

5. 5

   Roast the seasoned vegetables in an oven preheated to 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.

6. 6

   Once the pork is cooked, remove it from the bag, pat it dry, and sear it in a hot skillet for 2-3 minutes per side until a golden crust forms, then let it rest for 5 minutes before slicing.

7. 7

   Deglaze the skillet with 0.5 cups of chicken broth, then stir in 0.5 cups of sour cream, the remaining 0.25 pieces of finely minced preserved lemon rind, and 0.25 cups of fresh chopped dill, simmer for 2 minutes to create the sauce.

8. 8

   Serve the sliced pork tenderloin immediately with a generous pour of the creamy preserved lemon and dill sauce and a side of the roasted root vegetables.