Fill a large pot or sous vide container with water. Set the sous vide immersion circulator to 135°F for medium-rare (adjust to 140°F for medium, 145°F for medium-well)

Completely submerge the sealed pork in the water bath. If it isn’t already sealed, you can season/marinate it however you like and seal in a ZipLoc bag. Clip to the side if needed to keep it submerged. Cook for 1-2 hours

Remove tenderloins from the bags, pat completely dry. Heat a skillet over medium-high heat with a drizzle of oil. Sear tenderloins 60 seconds per side until a golden crust forms

Let rest for 2 minutes

Cook the rice per the instructions on the package

Use chicken broth instead of water for added protein and flavor

Pour about 1” of water into a pot. Place the steaming basket inside, making sure the water level stays below the bottom of the basket

Cover the pot with a lid and heat the water over medium-high until it starts to boil

Place the trimmed green beans in the steaming basket. Spread them out evenly for quick, even cooking

Cover with the lid and steam until the beans are bright green and tender-crisp, about 4-6 minutes

Transfer beans to a bowl, sprinkle with salt and pepper

Plate your dinner with 8 oz of pork tenderloin, ½ cup of cooked rice, and some green beans

Use a HOT Pan, Then Don’t Touch It: Get your pan ripping hot before adding the pork, then leave it alone for that full 60 seconds. Moving it too early kills the crust—let the heat do the work and you’ll get that restaurant-quality finish.

Don’t Overcook the Green Beans, Shock Them Instead: Once your green beans hit that bright green, tender-crisp stage, pull them immediately. If you want next-level texture, toss them in cold water for 30 seconds to stop the cooking and keep that snap.

Slice Against the Grain for Maximum Tenderness: After resting, slice your pork against the grain (look for the muscle fibers and cut across them). This makes every bite more tender and easier to eat - small detail, big difference.