Multicooker Pork Tenderloin Chimichurri


1 (1 lb.) pork tenderloin
1 ½ teaspoons salt
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 head parsley leaves (about1 ½ cups), finely chopped
1 jalapeño, finely minced
2 garlic cloves, finely minced
½ cup extra-virgin olive oil
1/3 cup red wine vinegar
1 tablespoon olive oil


Fill steel pot with about5 inches of water (exact amount is not important, you just need to be able to fully submerge the pork tenderloin).

Press “Sous Vide” button once and use Up and Down arrow buttons to adjust temperature to 138°F. Press “Sous Vide” again and use Up and Down arrow buttons to adjust time to 90 minutes.  

Season pork with 1 teaspoon salt, sugar, and black pepper. Place in a gallon-sized resealable freezer bag. Remove as much air as possible from the bag and seal.  

When water reaches the correct temperature, lower bag in to pot.  

While tenderloin is cooking, make chimichurri by stirring together parsley, jalapeño, garlic, extra-virgin olive oil, red wine vinegar, and remaining ½ teaspoon of salt.  

When time elapses, use tongs to carefully remove bag from water. Pat tenderloin dry with clean paper towels.  

Heat a large skillet or grill pan (preferably cast iron) over medium-high heat. Add oil to skillet, and then add tenderloin. Sear for 30 seconds per side, until a golden-brown crust forms.  

Allow tenderloin to rest for several minutes, then cut into 1-inch slices and serve with chimichurri.