Sous-vide pork tenderloin

By Derek Dammann

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Ingredients

Using a precision cooker, preheat a water bath to 140 F (60 C).
Season your pork generously with salt and pepper.
Place the pork in a vacuum seal bag.
Place half of the shallots, garlic, and thyme into the bag with the pork, then vacuum seal the bag.
Cook for two hours.
Remove the bag of pork from the water bath.
Remove the pork from the bag and pat dry.
Heat oil for browning the tenderloin over high heat in a heavy skillet.
When the oil is hot, add the pork to the pan and brown evenly.
When turning to the final side, add a tablespoon of butter.
Add the second half of the shallots, garlic, and thyme to the pan.
While sautéing spoon the melting butter over the pork.
Continue cooking until the final side is browned.
Set pork aside to rest.
Add the vermouth to the pan to deglaze, scraping up the brown bits. Remove pan from heat.
Add cold butter and swirl until the sauce has thickened and emulsified.
To serve, slice the pork and serve with the pan sauce.