high-protein
Sous Vide Pork Tenderloin at 145°F/63°C for 5h with Carrots
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⏱️ Prep: 20m🔥 Cook: 300m📊 Total: 320m🎯 medium⭐ 5 (13463)
💪 30g+ Proteinsous-vide🎯 P:E Score: 7.6
10g50g100g
Servings:
1
- Pork Tenderloin81 g
- Carrots64.7 g
- Olive oil0.3 tbsp
- Salt0.3 tsp
- Black pepper0.3 tsp
- Butter0.3 tbsp
- Dill0.7 tbsp
- Bay leaf0.3 tbsp
💡 Chef Tips
- • Pat protein completely dry before searing for the best crust.
- • Use a vacuum sealer for best results, but ziplock water displacement works too.
- • Sous vide is forgiving - going 30 minutes over won't hurt the dish.
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