A plate featuring succulent, pink pork slices atop a bed of creamy, herb-infused potato mash, garnished with fresh parsley for a vibrant touch.

Sous Vide Pork Tenderloin with Herbed Potato Mash

This comforting starter captures the warmth of home and resilience, showcasing tender pork and creamy potatoes, perfect for sharing moments of joy.

Starter
Prep 20m · Cook 50m · Total 1h 10m
8 ingredients

The sous vide technique highlights the meticulousness of crafting something beautiful, much like the creativity behind impactful ads and political endorsements that resonate deeply with us. This dish embodies the joy of connection and comfort through food, reminiscent of shared experiences and celebrations. Inspired by The 2026 Super Bowl Ads (So Far), Ranked and Pelosi to Endorse Jack Schlossberg, Again Backing a Kennedy for Congress.

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Sous Vide Pork Tenderloin with Herbed Potato Mash
A realistic photo of Sous Vide Pork Tenderloin with Herbed Potato Mash: A plate featuring succulent, pink pork slices atop a bed of creamy, herb-infused potato mash, garnished with fresh parsley for a vibrant touch.
Photography & Composition
- Camera angle: tilted dutch angle
- Framing / crop: overhead spread
- Setting / surface / props: vintage tile
- Lighting style: even studio
- Mood / narrative: celebratory
Hard constraints
- Do not reuse prior composition.
- Avoid rustic wood unless specified.
- Centered plating is allowed (last image not centered).

Instructions

  1. Preheat your sous vide water bath to 60°C.
  2. Season the pork tenderloin with salt, black pepper, and fresh thyme. Place it in a vacuum-sealed bag and seal tightly.
  3. Submerge the bag in the preheated water bath and cook for 50 minutes.
  4. While the pork is cooking, peel and dice the potatoes. Boil them in salted water until tender, about 15-20 minutes.
  5. Drain the potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt to taste.
  6. Once the pork is done, remove it from the bag, and quickly sear it in a hot pan for about 1-2 minutes on each side to develop a golden crust.
  7. Slice the pork tenderloin and serve it on a bed of herbed potato mash, garnished with chopped parsley.