When you make this pork shoulder roast using the Sous Vide cooking method, it ensures the dish turns out just how you like it — juicy and tender. Then you can sear it after cooking for that ...

Slice and serve. Pork tenderloin: Season tenderloin with salt, pepper, Italian seasoning, and minced garlic. Vacuum seal it. Cook at 135 degrees Fahrenheit in the sous vide for about 4 hours.

Fullerton’s Judy Bart Kancigor is the author of “Cooking Jewish” and “The Perfect Passover Cookbook.” Her website is cookingjewish.com.