Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher

INGREDIENTS

• 1 whole pork tenderloin
• Seasoning Rub
• Butter

INSTRUCTIONS

1. Fill and preheat SousVide Supreme to 135F/56.5C.
2. Rub the tenderloin with your favorite seasoning rub then put into a cooking pouch.
3. Add a pat of butter and vacuum seal.
4. Submerge the pouch in the water oven to cook for 3 hours.
5. Remove from the pouch and sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch.

Suggested serving sides: Zucchini & Carrot noodles.

SousVide Supreme Meats Bill the Butcher – Pork Tenderloin from SousVide Supreme on Vimeo.