Sous Vide Pork Tenderloin Recipe

5 from 1 vote

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.

Prep Time10

Cook Time1 35

Total Time1 45

Course: Main Course

Cuisine: American

Servings: 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