Featured Guest: Nom Nom Paleo Pork Tenderloin


Keeping in line with our September meal planning theme, we thought it would be a perfect fit to get a busy working mom’s perspective on how she uses SousVide Supreme to make her meal planning easier and healthier. For more on Michelle, you can read her blog Nom Nom Paleo.

Michelle Nom Nom PaleoI wear many hats as a wife, mom, full-time night shift worker, and daily Paleo food blogger. But no matter how hectic life gets, we always eat a healthy and tasty home-cooked dinner together as a family.

This wasn’t always the case; just a few years ago, I made a habit of bringing home greasy take-out or throwing together a batch of spaghetti with jarred tomato sauce for dinner. What changed? I bought a SousVide Supreme!

Sous vide cooking has vastly improved how and what my family eats. It’s amazing how despite juggling a crazy work schedule and parenting duties (I have two young boys), I’m still able to whip up delicious, restaurant-quality meals most nights of the week with minimal preparation. It’s been almost a full year since we bought a SousVide Supreme, and it’s been my go-to kitchen appliance ever since.

It’s amazing how sous vide cooking:

1. Saves me money;
2. Fools people into thinking I’m a fantastic chef; and
3. Offers me the gift of time.

Money Saver
The SousVide Supreme has saved me money in more ways than one. First and foremost, we rarely go out to eat nowadays because it’s so easy to crank out delicious meals at home. I’ve also saved on my grocery bills because, when cooked sous vide, tough, cheaper cuts of meat (e.g. grass fed beef tongue, oxtail, short ribs, etc.) are magically transformed into tender, succulent entrees. On the rare occasion when I buy an expensive steak, I don’t need to worry about spending money on a back-up dinner plan because it always turns out fantastic.

Makes Me Look Good
Although I’m a die-hard foodie and maintain a food blog, I’m — at best — an enthusiastic home cook. In fact, if a recipe looks too involved or complex, I’m not making it! Who wants to be disappointed by the result after feverishly cooking for hours? Fortunately, sous vide cooking allows me to prepare a wide variety of proteins PERFECTLY! All I do is season the meat, vacuum-seal, and drop the packets in the water oven for the specified time and temp. In fact, I’ve become much bolder in my kitchen experiments (e.g. sous vide beef tongue, sous vide beef cheeks, etc.) because I know tastiness awaits in the water oven. It’s so easy, I feel like I’m cheating!

Time Saver

With the SousVide Supreme, I can pre-cook a mess of meat once a week so it’s ready to reheat when I want to eat it. The trick to meal planning with the water oven is finding and grouping items that can cook at the same temperature. For example, if you like all your red meat cooked to 130º F (medium rare), just plan to make all of them at the same time and remove each individual item as they finish cooking.

The beauty of sous vide is that you can cook lots of things ahead and then you’ve got tons of ready-to-eat meat in your fridge (where it’s good for ~4 days) or freezer (where it’s good for 6+ months). You can eat the meat cold (e.g. chicken breast) or just reheat it for 30 minutes in the water bath set to the final serving temp, dry it off, and sear. Given that I don’t need to stress out about my proteins anymore, I can focus my energies on cooking up tasty vegetable side dishes – and who doesn’t need to eat more veggies?

I’m not an aspiring Master Chef — just a working mom who wants an affordable, perfectly cooked meal for my family. Since prep time and clean-up is minimal when I use my SousVide, I’m able to spend more time enjoying dinner with the family instead of slaving away in the kitchen.

One of my favorite dishes is sous vide pork tenderloin. Not only is it easy to make and budget friendly, but using the dry rub makes the pork so flavorful!

Sous Vide Pork Tenderloins
(feeds 4-6 people)

2 pork tenderloins, about a pound each
1.5 tablespoons (22.5 ml) of Tabil seasoning (or your favorite dry rub)
1.5 tablespoons (22.5 ml) of Kosher salt
Freshly ground black pepper
2 Tablespoons (28 g) of butter

Here’s how make it:

1. Dry off the meat.

Raw Pork Tenderloin for Sous Vide2. Season with salt, pepper, and your favorite dry rub. Don’t be afraid of salt.

Seasoned Raw Pork Tenderloin for sous vide3. Add a pat of butter to each tenderloin and vacuum seal it.
Pork Tenderloin in sous vide bag4. Stick the packet in the SousVide Supreme set at 135-140 F (I prefer 135F) for a minimum of 2 hours.

(If you aren’t serving them right away, dunk them in an ice bath for an hour and store in the fridge and freezer.)

5. Take the pork out of the packet, dry it off.
Sous Vide Pork Tenderloin6. Sear in a hot pan with your favorite fat or torch it.
Sous Vide Pork TenderloinThat’s it!

Sous Vide Pork TenderloinRead more about Michelle’s balancing act (and delicious sous vide recipes) at NomNomPaleo.com.

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Join the Conversation

  1. I concur! I follow Nom Nom on her blog and she turned me onto the Sous Vide Supreme. I bought a demi a couple of months ago and use it at least twice a week. Our family eats so much better than we did before and I am learning how to purchase less expensive cuts of meat and just cook them longer.

    This little machine is worth every penny. My husband and I took our son to a birthday party a couple of weeks ago and didn’t leave there until after 6. The folks remaining at the party were getting ready to order Chinese take out (ugh). I had a pork tenderloin cooking in the sous vide while we were gone. All I had to do when we got home was whip up a couple of easy yet yummy veggies and then sear the tenderloin on the grill. We were sitting down to eat pork tenderloin, sauteed spinach and a tomato salad 20 minutes after walking in the door…much better than Chinese takeout!

    SousVide Supreme responds: Thanks, Shasta! As a noted celeb cook often says ‘A great meal is NEVER more than 30 minutes away!’

  2. Reading about (and seeing photos of) all the meals M from Nom Nom Paleo has made with her SousVide has me saving my pennies for one of my very own.

  3. Great article. I can’t agree more about the flexibility and healthy aspects of sous vide. It truly has changed my dining experience as well. I tend to cook in large quantity (for example chicken breasts) and freeze and then I focus on special sauces to create variety. Lately, I’ve been trying different espuma sauces! I think espuma sauces (foam) are a perfect compliment to sous vide as both alter the texture of their norms.

  4. I’ve been experimenting with the SVS as well and am enjoying the results I’m getting, especially when I do the duck breast – 56 Celsius/135F. Will try your tenderloin tomorrow! Thanks.

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