Juicy Sous Vide Pork Tenderloin with Herb Sauce

This is my absolute favorite way to make pork tenderloin. I use my Sous Vide* a lot. It’s super simple to use, no rush or time crunching, no need to worry if it is cooked all the way through, or needs to be in longer. It is perfectly cooked every time. Then it’s a quick sear and done! Here is a guide to temperature settings for the Sous Vide*, based on your desired doneness.

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On to the recipe. I used a fairly simple marinade, sweet and savory with a light citrus kick. The herbed chimichurri sauce complements it perfectly. So refreshing and delicious.

Start off by making the marinade. You’ll need brown sugar, smoked paprika, cumin, zest of 1 lemon, salt and extra virgin olive oil.

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Place all the ingredients in a small bowl and mix together.

Take the pork tenderloin and place in plastic bag and rub marinade all over.

Seal up and place in refrigerator for a few hours, or overnight.

When you are ready to start cooking, fill up a stock pot (or tub) with water, attach the Sous Vide, set desired temperature and let preheat. I set mine to 145.

Next, make the herb sauce. For this you will need extra virgin olive oil, red wine vinegar, parsley, scallions, garlic cloves, red pepper flakes, freshly ground salt and pepper.

Combine all ingredients together in a small bowl and mix until thoroughly combined. Seal up and set aside in refrigerator.

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When your Sous Vide has reached the desired temperature, place in the bag with the tenderloin. To ensure it stays at the bottom, I unzip the bag, slowly dip it in the water, then seal it up when it is almost fully emerged. Tuck the bag over the edge, and let cook!

I let the pork tenderloin cook for about 2 hours (you can leave it for 1-4 hours). Remove the bag, take out the pork and pat dry with paper towels.

Heat cast iron skillet on medium-high heat for a few minutes (I test to see if it’s ready by flicking water on the pan and hearing that sizzle spark as it disappears instantly).

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Slice some butter, or use oil of choice to coat pan, then sear each side of the tenderloin until it reaches your desired crispness.

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Mmm. My mouth is watering as I write this. After it is done, slice up, top with herb sauce and serve immediately!

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KITCHEN UTENSILS:

Juicy Sous Vide Pork Tenderloin with Herb Sauce

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients_MG_6342

For the tenderloin

2 tbsp. brown sugar
2 tsp. smoked paprika
1 tsp. cumin
Zest of 1 lemon
1 tsp. kosher salt
2 tbsp. extra-virgin olive oil
1 1/2 lb. pork tenderloin
butter or oil (for searing)

For the herb sauce

1/4 c. extra-virgin olive oil
3 tbsp. red wine vinegar
1/2 c. parsley, finely chopped
scallions, finely chopped
2 tbsp. fresh oregano leaves
cloves garlic, minced
1/2 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper

Directions

  1. Make the marinade. Mix together brown sugar, paprika, cumin, lemon zest and salt. Then stir in olive oil to form a paste.
  2. Place tenderloin in plastic bag and spread paste all over the surface of the tenderloin. Let marinate for a few hours, or overnight, in refrigerator.
  3. Preheat Sous Vide to 145 (or desired temperature).
  4. Make herb sauce. In a small mixing bowl, stir together all ingredients and mix thoroughly. Seal and set aside in refrigerator.
  5. When Sous Vide is read, place in pork and let cook for 1-4 hours (completely up to you, I let it cook for 2 hours).
  6. When you are ready, take pork out of bag and pat dry. Heat cast iron skillet on med-high (wait a few minutes to ensure it is ready). Place in butter/oil to coat pan. Then sear all sides of the pork until you get the desired crispness.
  7. Slice and top with herb sauce before serving. Enjoy!

 

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Philly Cheesesteak Stuffed Peppers

Philly cheesesteak sandwiches are so good, but sometimes I don’t want the added carbs of the bread. Solution: skip the bread and don’t slice up the peppers. Instead, stuff all the sandwich ingredients into the pepper. Wah-lah!

Preheat oven to 325º. Slice each pepper in half, place them in a baking pan and bake for 30 minutes.

While the peppers are baking, slice up the mushrooms and onions.

Heat oil in a large skillet over medium-high heat.

Add onions and mushrooms to the skillet and season with salt and pepper.

Cook until soft, approximately 6 minutes.

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While the mushroom and onions are cooking, slice up the steak.

Add in the steak and season with more salt and pepper.

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Allow to cook for 3 minutes, stirring occasionally. Then mix in the Italian seasoning.

When the peppers are done cooking, add a provolone slice to the bottom of each pepper.

Fill the pepper with the meat mixture, then top with another piece of provolone.

Place in oven and broil until the cheese begins to turn a golden brown, approximately 3 minutes.

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And done! Enjoy.

KITCHEN UTENSILS:

Juicy Sous Vide Pork Tenderloin with Herb Sauce

  • Servings: 6
  • Difficulty: easy
  • Print

_MG_6122flIngredients

2 bell peppers, halved

½ tablespoon vegetable oil

1 small onion, sliced

8 ounces bella mushrooms, sliced

Freshlly ground salt and black pepper

¾ lb. sirloin steak, thinly sliced

1 tsp. Italian seasoning

8 slices provolone

Directions

  1. Preheat oven to 325º. Place peppers in a large baking dish and bake until tender, 30 minutes.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. A2
  3. Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes.
  4. Enjoy!

 

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There are links on this site that can be defined as “affiliate links”. This means that we may receive a small commission (at no cost to you) if you subscribe or purchase something through the links provided that are signaled with *.
We Two Bears is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program.

Chia Seed Pudding

Chia seed pudding is super creamy and delicious. Leave it simple, with the coconut milk and maple syrup as the star flavors, or add in some cacao or matcha powder for an added flavor twist!  The pudding is delicious as is, but I love to top it with yogurt and fresh fruit, which makes it burst with flavor. The combinations are endless!

It is super simple to make, and only requires 3 ingredients (or 2 if you choose to skip the sweetener).

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You need a 4:1 ratio of liquid to chia seeds. Use whatever kind of milk/liquid you prefer. I used 1 cup unsweetened coconut milk and ¼ cup chia seeds. Add in as little or much sweetener as desired. I used 1 tablespoon of infused maple syrup* (simply add in a vanilla bean and cinnamon stick to your syrup to do the same). You can also sweeten it by blending up a couple of medjool dates*, or use honey* or agave* instead.

Here is how I mix it:

Simply pour ingredients together in a sealable jar/bowl, and mix until combined. Then place in the refrigerator overnight (or at least 4-6 hours). I usually mix it up the night before, then it’s ready to grab and go in the morning!

Chia Seed Pudding

  • Servings: 1
  • Difficulty: easy
  • Print

_MG_5813Ingredients

For the pudding:

¼ cup chia seeds*

½ tablespoon maple syrup*

1 cup coconut milk

For the Topping/Decor: 

Blackberries (for topping)

Kiwi slices (for decor around the edge)

½-1 cup yogurt (I used Noosa Blackberry Yoghurt* for this recipe)

Instructions

  1. In a small bowl (with sealable lid), pour in the milk, then mix in the chia seeds and maple syrup. Stir well until combined.
  2. Leave in the fridge to set for 4-6 hours, or preferably overnight. The chia seeds will absorb the liquid, causing them to expand and become soft.
  3. When it is done setting, top with yogurt and fresh blackberries! Use the kiwi slices to slide down the edges for a visually pleasing decor, and added yum.

What is your favorite way to make chia seed pudding? I’d love to hear what you like to eat it with.

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There are links on this site that can be defined as “affiliate links”. This means that we may receive a small commission (at no cost to you) if you subscribe or purchase something through the links provided that are signaled with *.
We Two Bears is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program.

Glamping in Ellijay

 

 

Glamping is one of my new favorite ways to go on an overnight adventure. Glamping let’s you feel like you are camping, with all the added perks of modern luxury.

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A few days ago I went up to Carter’s Lake, in Ellijay, for a fun getaway with my mom. We stayed in this adorable yurt, which I highly recommend to anyone. It was an absolutely wonderful experience.

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I loved the rustic charm of this place. Our hosts were so friendly and welcoming. They went above and beyond to make sure we were comfortable. They provided everything you could possibly need while glamping, and then some.

Complete with standard bathroom, shower, gorgeous tile tub, outdoor sitting area, and cowboy kitchen with picnic tables and fusbol, it was perfect. I only wish I had remembered to bring my bubble bath so I could have taken a bath while staring up at the stars. 🤩

 

What we did:

20180708_141622-01Build an Ark Animal Rescue – we were hoping to see the animals at this lovely rescue, but unfortunately they were closed for a funeral when we stopped by. 😥 They serve as a foster home to baby sheep, goats, rams, alpaca, ponies, horses, rabbits, guinea pigs, baby chicks, dogs, cats… and more. They allow the animals to roam and have a peaceful existence while waiting for their new home. Such a good cause.

 

 

Engelheim Vineyards – this winery was beautiful. They had live music playing on the back porch, which overlooked the vineyard. We sat at the bar inside and did a wine tasting. The bartender was very knowledgable and helped us picked out our favorites.

Carter’s Lake – we went kayaking on this gorgeous lake. Being out on the water was so relaxing. Watching random fish jump, gliding along with the breeze in your hair, overlooking the glistening water and beautiful nature all around. It was marvelous.

Tumbling Waters Trail – very short hike with a fairly easy hiking terrain, just watch out for the giant raised tree roots (and possible random tree you might have to limbo under). Charming scenery along the path, with 2 overlook destinations. Such a serene setting. Remember to make noise to scare the bears away! You are in the wild. 🐻

At the yurt:

We enjoyed spending time outside under the pergola, playing board games, sipping on wine and chatting.

 

I loved the fact that we could peek over at the adorable farm animals. The owners introduced us to (at the time) two-day old baby goats, who apparently like to sleep in the pooper scooper.😂 They were super spunky and joy to watch.

They also had some adorable kitties, who like to pretend they are squirrels and climb tiny tree branches (don’t worry, he got up ok👍).

Being a dog lover, I adored their Great Pyrenees, Max. He was such a good watch dog, so calm, sweet, and fluffy!

One of my favorite things about my stay, was staring up at the night sky. Being close to the city, around lots of light pollution, I never get to gaze upon such a dazzling sky. It was amazing.

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Where are your favorite places to go glamping or camping? This was my first glamping experience and I am ready for another. Such a fun way to have an adventure! I love being out in nature. 😊