Step 1

Seasoning + Bag. Dab pork tenderloin (1 whole) completely dry with paper towels. Season with salt (1 teaspoon) and seasoning (1 teaspoon) and press to adhere. Place in a large ziplock baggie, or in a vacuum sealed bag--remove as much air as possible and make sure your bag is sealed well. If using a ziplock bag, use a binder clip to keep the seal above the waterline.

Step 2

Cook. Set the immersion circulator temp based on the chart below, and place it inside a large pot filled with water. Make sure to place your pot on a surface that can get hot. Allow the water to come to temp. Once at temp, fully submerge your meat into the water and allow it to cook. Cook tenderloin in the heated water for 1 hour 30 minutes. If frozen, increase cook time to 2 hours 15 minutes. Once cooked, open the bag and discard any liquid inside.

Step 3

Sear. Get your cast-iron smoking hot and turn on your vent fan (can also be done on a grill--note 8). Add oil (1 tablespoon), and sear the meat on most sides to form a golden crust. Rotate every few minutes to get each side.

Step 4

Rest + Serve. Tent the seared meat with foil, and allow it to rest for 10 minutes. Slice the tenderloin into pieces, and serve with your favorite sauce. Enjoy!