4-5 lbs. center-cut pork loin
2 Tbsp. kosher salt
2 Tbsp. sugar
Salt and pepper
Using a sharp knife, score a criss-cross pattern on the fat side of the meat.
Rub all sides with kosher salt and sugar.
Refrigerate, covered with plastic wrap, overnight.
The next day, set your Yedi Houseware Sous Vide to 137 degrees (F) and preheat the bath.
Place the meat in a vacuum bag, and seal the bag.
Immerse the bag in the bath.
Cook for 2 ½ hours. Remove the bag from the bath and remove the tenderloin from the bag.
Pat the meat dry with a paper towel and allow it to cool to room temperature.
Preheat oven to 500 degrees (F).
Season tenderloin with salt and pepper and sear in the oven for 5 minutes.
Turn the tenderloin over and sear the other side for 5 more minutes. Allow the meat to rest for 15 minutes before slicing.