Sous Vide Pork Tenderloin Steaks
Why This Recipe Works
For pork tenderloin that was perfectly tender and juicy from edge to edge, we used an immersion circulator. We began by lightly pounding the pork to create two flat sides that would be easy to sear. Halving the tenderloins crosswise created moderately sized steaks that were easy to maneuver. We placed the pork and a bit of vegetable oil in a plastic bag, making sure to remove as much air as possible to ensure even cooking. Submerged in a 140-degree water bath, the pork was guaranteed to remain moist and tender and to cook evenly from edge to edge. For great browning, we made sure to pat the pork very dry before searing it in a hot skillet.