Sous Vide Pork Tenderloin With Vegetables
This pork tenderloin is cooked sous vide, so it's tender, juicy, and cooked to perfection. This one-pot meal will give you an easy dinner win.
- 1 pork tenderloin (about 1½ lbs./700 g)
- 2 yellow squash (about 1 lb./450 g), cut into ½" (2.5-cm) half moons
- 1½ cups (375 mL) fresh green beans (about 10 oz./300 g), trimmed
- ⅓ cup, plus 1 tbsp (90 mL) olive oil, divided
- 1 emon, juiced (about 3 tbsp/45 mL)
- 1 tbsp (15 mL) Herbs de Provence Seasoning
- 1 tbsp (15 mL) onion powder
- 2 tsp (10 mL) salt
- 1 tsp (5 mL) black pepper
Fill the inner pot of the Deluxe Multi Cooker with water to just below the ½ fill line. Lock the lid and select SOUS VIDE . Set the temperature to 140°F (60°C) for medium (see cook’s tip) and the timer for 2 hours; press and hold START. While preheating, place the pork tenderloin, squash, and green beans in a large resealable freezer bag.
- In a small bowl, whisk together ⅓ cup (75 mL) of oil, lemon juice, seasoning, onion powder, salt, and black pepper. Pour into the bag and gently massage to evenly distribute the liquid.
When you hear beeps and Add is displayed, open the lid and submerge the bag into the water. Lock the lid; press START. When the timer is up, press CANCEL and carefully remove the bag from the water.
- Heat the remaining oil in a large skillet over high heat for 3–5 minutes. Transfer the pork and vegetables to the skillet, reserving the liquid. Sear the pork until browned, 1–2 minutes per side, and sauté the vegetables until they reach desired tenderness, 2–4 minutes.
- Remove the pork and let rest for 5 minutes before slicing. Place the veggies on a platter and top with the sliced pork. Serve with the reserved juice, if you’d like.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 390 Total Fat 23 g, Saturated Fat 4.5 g, Cholesterol 110 mg, Sodium 1,270 mg, Carbohydrate 8 g, Fiber 2 g, Sugars 2 g (includes 0 g added sugar), Protein 38 g
Cooking pork to medium keeps the inside moist and tender, like a steak. And, as it rests after cooking, the internal temperature will increase a bit.