What temperature should pork tenderloin be cooked to?

Pork tenderloin is safe at 145°F (63°C) internal temperature. Use a meat thermometer inserted into the thickest part for accuracy.

Can I make this recipe ahead of time?

Yes. Prepare and refrigerate the herb crust up to 8 hours ahead. Cook when ready. Leftovers store in an airtight container for 3–4 days and reheat gently in a 300°F oven.

What fresh herbs work best for the crust?

Rosemary, sage, and thyme are ideal. You can also use oregano or marjoram. Avoid delicate herbs like basil, which lose flavor with high heat.

How do I prevent the pork from drying out?

Don't overcook past 145°F and let the meat rest 5–10 minutes before slicing to retain juices.

Can I substitute the vegetables?

Yes. Root vegetables like parsnips, beets, or turnips work well. Adjust cooking time based on size — aim for similar-sized pieces.

Herb Crusted Pork Tenderloin with Root Vegetables

Name: Herb Crusted Pork Tenderloin with Root Vegetables
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp olive oil, divided; 3 carrots peeled, cut into ½" cubes; 1 yellow onion, sliced; 1 pork tenderloin (about 1 to 2 pounds); 2 tbsp finely chopped fresh herbs (such as thyme, sage, and rosemary); 4 garlic cloves, minced; 12 oz new potatoes, approx 1-1½" in diameter; 2 tsp vegetable oil; 1/4 cup water; 1/2 tsp salt; 1/4 tsp pepper; 1 tsp kosher salt; 1/2 tsp ground black pepper

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Herb Crusted Pork Tenderloin with Root Vegetables | CookOS

Ingredients

3 tbsp olive oil, divided
3 carrots peeled, cut into ½" cubes
1 yellow onion, sliced
1 pork tenderloin (about 1 to 2 pounds)
2 tbsp finely chopped fresh herbs (such as thyme, sage, and rosemary)
4 garlic cloves, minced
12 oz new potatoes, approx 1-1½" in diameter
2 tsp vegetable oil
1/4 cup water
1/2 tsp salt
1/4 tsp pepper
1 tsp kosher salt
1/2 tsp ground black pepper

13 Ingredients

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Instructions

1
In a Suvie pan, stir together carrots, onions, garlic, 1/4 cup water, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Load pan into the top zone of Suvie.
2
Pat the tenderloin dry. In a small bowl, stir together remaining 2 tbsp olive oil, 1 tsp kosher salt salt, 1/2 tsp ground black pepper, and 2 tbsp herbs. Transfer pork and herb rub to a vacuum-seal bag. Vacuum seal pork and place in a Suvie pan.
3
Fill pan with water and load into the bottom zone of Suvie. Enter cook settings, and cook now or schedule. Bottom Zone: Sous Vide 140°F for 2 hours. Top Zone: Steam 25 minutes.
4
Place potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Potatoes, Uncut, 50 minutes.
5
After the cook, remove pans from Suvie. Drain excess water from the vegetables and remove pork tenderloin from packaging.
6
Remove tenderloin from the bag and pat dry thoroughly. Heat a heavy-bottomed skillet over high heat. Add 2 tsp vegetable oil to the skillet. Add pork tenderloin Sear the tenderloin for 30-45 seconds per side until well browned on all sides. Transfer tenderloin to a cutting board and allow to rest while you prepare the potatoes.
7
Cut potatoes in half and toss with carrots and onions. Season to taste with salt and pepper. Slice pork tenderloin against the grain and serve over a bed of carrots, onions, and potatoes.