1 pork tenderloin; kosher salt; 1 Tbsp Dijon; 1 Tbsp olive oil; 3–4 smashed garlic cloves; 2 rosemary sprigs; optional 1 tsp chopped fresh oregano; zest of ½ lemon; black pepper
Prepare & package
Trim the silverskin. Season the pork with kosher salt and black pepper. Mix the Dijon, olive oil, lemon zest, and optional oregano; coat the tenderloin evenly. Add the garlic and rosemary, keep solid ingredients below the seal area, vacuum-seal, and freeze.
Store & thaw
Freeze vacuum-sealed. Cook directly from frozen or thaw in the refrigerator.
Cook or reheat
Sous vide at 140°F for 2 hours from thawed or 3 hours from frozen.
Finish & serve
Remove the rosemary and garlic and pat the pork very dry. Sear in a very hot skillet with neutral oil, turning to brown all sides, about 2 minutes total; rest 3 minutes before slicing. Optional pan sauce: strain the bag liquid into the skillet, bring it to a full boil and reduce, remove from heat, then whisk in 1 tsp Dijon and 1 Tbsp cold butter.