Herb Crusted Pork Tenderloin with Carrots, Onions, and Potatoes

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.

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.

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.

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.

After the cook, remove pans from Suvie. Drain excess water from the vegetables and remove pork tenderloin from packaging.

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.

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.