Sous Vide Pork Tenderloin

Experience the exquisite taste of Sous Vide Pork Tenderloin—an effortlessly fool-proof recipe that guarantees perfectly tender pork every time. This recipe will guide you through each step.

Looking for more pork recipes? Try Instant Pot Pork Butt, Oven-Baked Pork Chops, or Oven-Baked Ribs. If you love the sous vide recipes then try Sous Vide Prime Rib.

Why This Recipe Works

• Precise Cooking: Sous vide ensures precise temperature control, eliminating the risk of overcooking or drying out the pork tenderloin.
• Perfect Texture: Achieve the ideal level of tenderness without the risk of tough or rubbery results, as sous vide prevents the proteins from overcooking.
• Fool-Proof: The sous vide technique is forgiving to home cooks, making it an ideal choice for both beginners and seasoned chefs, ensuring success with every attempt.
• Consistent Results: The method guarantees uniform doneness throughout the pork, creating a consistently tender and juicy texture.

How to Sous Vide Pork Tenderloin

1. Season the pork. Generously season the pork tenderloin with salt and freshly cracked pepper on all sides.
2. Place in a sealed bag. Carefully place the pork in a vacuum seal bag and seal using a vacuum sealer or place it in a gallon-sized ziplock bag and follow the water displacement method described in the next step.

3. Prepare the water. Prepare a water bath by filling a food storage container or a large pot with enough water to cover the meat and last the desired cooking time, about 6 quarts of water. Attach a sous vide immersion circulator to the container or pot and set it to the desired finishing temperature (use the chart below to determine the temp). If using a Ziplock bag and the water displacement method slowly lower the unsealed bag into the water. Before the bag is fully submerged the pressure will remove the water from the bag. Seal it and place it into the water bath.
4. Cook. Once the water is heated to the desired temperature place the sealed bags into the water making sure not to place it against the circulator vents at the bottom of the sous vide. Keep it in the water for the recommended time (I prefer 1 1/2 hours at 140º F for pork tenderloin).

5. Remove the pork. Remove the pork from the water and the bags discarding any herbs. Pat the pork dry and season with additional salt and pepper.
6. Sear the pork. Heat 1 tablespoon of vegetable or canola oil in a cast iron or stainless steel skillet over high heat until the oil begins to smoke. Place the pork in the skillet and sear it, turning it occasionally until all sides are browned, about 2 minutes total.
7. Add the butter. After browning the pork, add the butter to the pan. Tilt the pan and baste the pork in melted butter for an additional 30 seconds until achieving a golden-brown hue on all sides.
8. Rest. Remove the pork from the skillet and let it rest for 1 to 2 minutes before slicing and serving.

How Long to Sous Vide Pork Tenderloin

Storage and Reheating Instructions:

• To Store: Allow the meat to cool to room temperature before placing it in plastic wrap, aluminum foil, or an airtight container. Store it in the fridge for up to 3 days.
• To Reheat: Return the meat to a vacuum-sealed bag or use the water displacement method and a Ziplock bag. Using the sous vide heat a water bath to 131º F and once heated add the bag to the water. Let it reheat for 30 minutes.

Sous Vide Pork Tenderloin Recipe

Savor the delectable taste of Sous Vide Pork Tenderloin, a fail-safe recipe ensuring consistently tender pork on every occasion. Follow along as this recipe guides you through each step effortlessly.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 35 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 4 Servings

Calories: 222kcal

Author: Aimee Mars

Equipment

• ▢
  Sous Vide
• ▢
  Large Container or large pot
• ▢
  Vacuum Sealed Bags or gallon-sized Ziplock bag
• ▢
  Cast Iron or Stainless Steel Skillet

Ingredients

• ▢ 1 lb Pork Tenderloin
• ▢ Salt and Pepper
• ▢ 3 sprigs Herbs rosemary, thyme, or oregano
• ▢ 4 cloves Garlic
• ▢ 1 tablespoon Oil vegetable or canola
• ▢ 2 tablespoons Butter

Instructions

• Season the pork. Generously season the pork tenderloin with salt and freshly cracked pepper on all sides.
• Place in a sealed bag. Carefully place the pork in a vacuum seal bag and seal using a vacuum sealer or place it in a gallon-sized ziplock bag and follow the water displacement method described in the next step.
• Prepare the water. Prepare a water bath by filling a food storage container or a large pot with enough water to cover the meat and last the desired cooking time, about 6 quarts of water. Attach a sous vide immersion circulator to the container or pot and set it to the desired finishing temperature (use the chart below to determine the temp). If using a Ziplock bag and the water displacement method slowly lower the unsealed bag into the water. Before the bag is fully submerged the pressure will remove the water from the bag. Seal it and place it into the water bath.
• Cook. Once the water is heated to the desired temperature place the sealed bags into the water making sure not to place it against the circulator vents at the bottom of the sous vide. Keep it in the water for the recommended time (I prefer 1 1/2 hours at 140º F for pork tenderloin).
• Remove the pork. Remove the pork from the water and the bags discarding any herbs. Pat the pork dry and season with additional salt and pepper.
• Sear the pork. Heat 1 tablespoon of vegetable or canola oil in a cast iron or stainless steel skillet over high heat until the oil begins to smoke. Place the pork in the skillet and sear it, turning it occasionally until all sides are browned, about 2 minutes total.
• Add the butter. After browning the pork, add the butter to the pan. Tilt the pan and baste the pork in melted butter for an additional 30 seconds until achieving a golden-brown hue on all sides.
• Rest. Remove the pork from the skillet and let it rest for 1 to 2 minutes before slicing and serving.

Notes

Storage and Reheating Instructions:

• To Store: Allow the meat to cool to room temperature before placing it in plastic wrap, aluminum foil, or an airtight container. Store it in the fridge for up to 3 days.
• To Reheat: Return the meat to a vacuum-sealed bag or use the water displacement method and a Ziplock bag. Using the sous vide heat a water bath to 131º F and once heated add the bag to the water. Let it reheat for 30 minutes.

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 1g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 105mg | Potassium: 464mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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