1 pork tenderloin; kosher salt; black pepper; 1 Tbsp olive oil; 4 smashed garlic cloves; zest of 1 orange; juice of ½ orange; 2 tsp ground coriander; 1 tsp dried oregano
Prepare & package
Trim the silverskin and season the pork with kosher salt and black pepper. Mix the olive oil, orange zest, orange juice, coriander, and oregano; coat the tenderloin evenly. Add the garlic, 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 garlic, reserve the liquid if making sauce, and pat the pork very dry. Finish either in a very hot skillet with neutral oil, turning to brown all sides for about 2 minutes total, or over a very hot grill, turning every 15–30 seconds until browned. Rest 3 minutes and slice. Optional orange-butter mojo pan sauce: strain the bag liquid into a skillet, bring it to a full boil and reduce, brighten with fresh orange juice, remove from heat, then whisk in 1 Tbsp cold butter. Serve with Root Vegetable Purée.