40 Aprons · by Sam Guarnieri
Sous Vide Pork Tenderloin
NUTRITION · PER SERVING105M COOK
CAL 10%·PRO 63%
CARBS 2G4% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 7G33% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, juicy pork tenderloin cooked sous vide and finished with a quick sear for golden crust. Elegant and moist for special dinners.
mainamericanpork🍲 stockpot🍳 skillet🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 4- 1 whole pork tenderloin (approximately 1-1 ½ pounds)
- salt (to taste)
- freshly cracked black pepper (to taste)
- 2-4 sprigs fresh herbs of choice (thyme, rosemary, oregano, etc.)
- 1-2 cloves garlic (peeled, smashed)
- 2 tablespoons butter (see Notes)
At a glance
PER SERVING · TIME 105M
CAL 10%·PRO 63%
CARBS 2G4% OF CAL
1G FIBER1G OTHER1G TOTAL SUGAR
FAT 7G33% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 383mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 603mg
- Calcium
- 23mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 383MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.