– 2lbs pork tenderloin (if split into two, two sous vide bags may be necessary) – 2 tsp salt – 1 tsp ground black pepper – ⅔ cup (165g) apple butter, plus ⅓ cup (120g) for sauce – 1 large honeycrisp apple, sliced – 6 cloves garlic (keep them whole!) – 1 shallot, diced – 3 sprigs, rosemary – 2 Tbsp avocado oil
1. Season pork tenderloin with salt and pepper. Place into vacuum sealable bag. You may need 2 bags, depending on the size of the tenderloin and bags. 2. Add ⅔ cup apple butter, garlic, shallot, rosemary, and apple slices. 3. Vacuum seal to remove all air. 4. Fill plastic tub or large pot with water to create a water bath. 5. Place wire rack on top and clip vacuum sealed bags so they're hanging from the rack but fully immersed in the water bath. 6. Set the sous vide timer to 4 hours and 140 degrees (see above for further recommendations on temperature and timing).
7. Remove from water bath once timer goes off and dry bags with a towel. 8. Drizzle avocado oil into a cast iron skillet (or regular skillet is fine!) and heat to medium high heat. 9. Remove pork from bag and sear on both sides, ~5-10 minutes per side. Keep aromatics in the bag - don't discard! 10. Once pork is seared on all sides, remove and let rest on a cutting board. 11. Place the aromatic remnants in the skillet and add the remaining ⅓ cup apple butter. 12. Lower heat and cook until a thicker sauce is formed, 10-20 minutes (depending on how thick you want the sauce). 13. Slice pork and top with apple butter sauce. 14. Serve with veggies and a starch and enjoy!