Pork tenderloins generally come vacuum packed with two pieces per package. These long tapering tubes of meat can be challenging to cook and keep tender, despite their name. This is because they are of unequal size getting thinner toward the ends.
Today we'll solve that problem by quickly pounding them down to 1-inch thickness and cutting them into single serving steak sizes. I like to serve them pre-sliced as shown here but you can serve them whole.
Ingredients
2 (1-pound) pork tenderloins
Kosher salt and pepper
2 (1-pound) pork tenderloins
Kosher salt and pepper
Instructions
Using sous vide circulator, bring 4 quarts water (water should be at least 4 inches deep) to 140°F/60°C in 7-quart Dutch oven or similar-size heatproof container.
Using sous vide circulator, bring 4 quarts water (water should be at least 4 inches deep) to 140°F/60°C in 7-quart Dutch oven or similar-size heatproof container.
Trim any excess fat or silver skin from the tenderloins and discard.
Lay plastic wrap on your counter. Place one tenderloin on the plastic wrap and cover with another sheet of plastic wrap. Pound tenderloins to 1-inch thickness, then do the same to the second piece. Cut each tenderloin in half crosswise to create 4 steaks total.
Lay plastic wrap on your counter. Place one tenderloin on the plastic wrap and cover with another sheet of plastic wrap. Pound tenderloins to 1-inch thickness, then do the same to the second piece. Cut each tenderloin in half crosswise to create 4 steaks total.
Sprinkle each steak a pinch of salt teaspoon salt and crushed black pepper. Place steaks and 2 tablespoons oil in a zipper-lock freezer bag or vacuum bag. Seal bag, pressing out as much air as possible. Vacuum out the rest of the air using the 'moist' setting or gently lower a standard zipper-lock bag into prepared water bath until pork is fully submerged, then clip top corner of bag to side of pot, allowing remaining air bubbles to rise to top of bag. Open 1 corner of zipper, release air bubbles, and reseal bag. Cover container with plastic wrap or the lid and cook steaks for at least 1 hour or up to 2 hours.
Line wire rack with double layer of paper towels and place in rimmed baking sheet. Transfer steaks to paper towels, cover with another double layer of paper towels, and let stand for 10 minutes.
Pat steaks until surfaces are very dry. Heat remaining 2 tablespoons oil in 12-inch skillet (cast iron or non-stick preferred) over medium-high heat until just smoking. Increase heat to high, place steaks in skillet, and sear until well browned on both sides, 1 to 2 minutes per side. Transfer to carving board and let stand for 5 minutes. Slice against grain 3/4 inch thick and transfer to serving platter. Season with salt to taste, or as I'm doing here with some leftover pork gravy. Serve.
Line wire rack with double layer of paper towels and place in rimmed baking sheet. Transfer steaks to paper towels, cover with another double layer of paper towels, and let stand for 10 minutes.
Pat steaks until surfaces are very dry. Heat remaining 2 tablespoons oil in 12-inch skillet (cast iron or non-stick preferred) over medium-high heat until just smoking. Increase heat to high, place steaks in skillet, and sear until well browned on both sides, 1 to 2 minutes per side. Transfer to carving board and let stand for 5 minutes. Slice against grain 3/4 inch thick and transfer to serving platter. Season with salt to taste, or as I'm doing here with some leftover pork gravy. Serve.
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