Sous Vide Herb Crusted Pork Loin

When you cook as much as I do, there's no shortage of friends volunteering to come over. It's no secret that I've got something new cooking every single day and we love to entertain, so the more the merrier! And why not make something substantial to satisfy several hungry bellies at once? With your Anova sous vide cooker, you'll become the go-to dinner spot in no time and this recipe for herb crusted pork loin is a familiar flavor cooked to perfection.
Ingredients:

• 1 pork tenderloin
• 1 tbsp chopped basil
• 1 tbsp chopped parsley
• 1 tbsp chopped rosemary
• 2 tbsp butter
• salt and pepper

Start by setting your Anova precision cooker to 135F (57C). While your water heats up, we can prepare our tenderloin. This dish is about as basic as basic gets. We're literally just going to salt and pepper our tenderloin, mix our chopped herbs, then rub the herbs into the tenderloin.

Once the tenderloin is covered in herbs, vacuum seal the bag with 1 tbsp of butter.

Cook your pork tenderloin at 135F (57C) for two hours. Once two hours is up, take out your pork tenderloin and sear over a hot pan with butter. When you've seared the pork, take an additional 1 tbsp of butter and add it to the pan then baste the pork with the butter as it melts. This will really reinforce those herbs into your meat. Once your pork is done slice it into medallions and garnish with fresh herbs and a sprinkle of salt.

When your guests bite into this beautifully moist herb crusted pork loin they'll think they've died and gone to heaven. The herb crust only intensifies the flavors of this amazing dish more.