Bill the Butcher’s Sous Vide Pork Tenderloin


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

Bill the Butcher's Sous Vide Pork Tenderloin #sousvideINGREDIENTS

  • 1 whole pork tenderloin
  • Seasoning Rub
  • Butter



  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.

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