With this Sous Vide Pork Tenderloin recipe, you can eliminate the guesswork from cooking pork! It’s tender, juicy, and flavorful, and it cooks to the desired doneness without drying out!
We’ve been eating a lot of pork lately. While we enjoy cooking pork in the Instant Pot, such as these Instant Pot Korean pork ribs or these Instant Pot pork chops, sous vide has quickly become one of our favorite methods of cooking pork.
WHY THIS RECIPE WORKS?
- When using the sous vide, it’s nearly impossible to overcook or dry out pork tenderloin. Because the water bath maintains a constant temperature, the internal temperature of the pork remains constant. As a result, the pork is always cooked to your preferred level of doneness!
- Cooking pork tenderloin sous vide takes only a few minutes. It can be cooked in as little as 2 hours, but if you need to run errands or prepare side dishes, you can leave it in the water bath for up to 4 hours without affecting the quality or texture of the pork.
- It’s ideal for hectic weeknights or special occasions. Because there is very little hands-on time and the pork cooks quickly in the sous vide, it’s ideal for a quick weeknight dinner or a fancy weekend meal with friends. And there are a plethora of side dish options that go perfectly with this pork. (A list is included at the end of this post)!
WHAT IS SOUS VIDE?
Sous vide is essentially a method of cooking that employs an immersion circulator.
This immersion circulator circulates water in a temperature-controlled water bath at a specific temperature to ensure that your food is perfectly cooked every time.
Because the temperature does not change and your meat (or dessert, vegetables, etc.) remains at the same temperature, the risk of overcooking is greatly reduced.
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HOW TO SEASON SOUS VIDE PORK TENDERLOIN?
Before putting my pork tenderloin in the bag to sous vide, I season it simply with salt and pepper and a couple sprigs of thyme.
If you want to season the pork even more, use a dry rub or thick sauce to season sous vide pork tenderloin.
The reason for this is that the bag must be vacuum sealed prior to the sous vide cooking process. Marinades with a lot of liquid can make the sealing process difficult.
PORK TENDERLOIN TIME AND TEMPERATURE:
After much experimentation, we discovered that cooking marinated pork tenderloin at 60C/140F for 2 hours is the ideal combination.
Two hours of cooking time breaks down the connective tissue (collagen), resulting in extremely tender, juicy pork.
In addition, cooking the tenderloin at 140F ensures that the pork is a beautiful medium rare with great texture.
Just make sure you have a dependable sous vide that accurately regulates the bath temperature, or your results may vary (check out the Anova or Joule).
Although this time and temperature combination is our favorite, we recommend that you experiment with different combinations to find your personal favorite.
Our cooking guide can always assist you in determining the ideal time and temperature.
CAN YOU SOUS VIDE FROZEN PORK TENDERLOIN?
The short answer is, of course! Cooking frozen foods sous vide is a quick and easy way to prepare your protein.
Simply remove the food from the fridge, repackage it (unless you know the bag is sous vide safe), and let the sous vide do its thing.
The only thing you’ll have to change is the cooking time. If you’re cooking frozen pork tenderloin sous vide, we recommend adding an hour to the cook time, for a total of three hours.
CAN YOU SOUS VIDE PORK TENDERLOIN IN ITS ORIGINAL PACKAGE?
In general, rebagging meat before cooking sous vide is safer. Store packaging can differ, as can the types of seals used.
Some are glued, while others are heat sealed. Packaging that has been glued together will come apart during the sous vide process.
Heat sealed packaging is distinguished by the rough pattern where the seal is located.
Remove any labels that may have fallen off and become lodged in the air flow chamber if you are cooking in the original packaging.
RECOMMENDED SEARING METHODS FOR PORK TENDERLOIN:
Searing is by far the most important step in sous vide cooking. You’ll need to get a rich sear on your food if you want it to look Michelin-star quality.
If you don’t, your dinner guests will wonder why they let you cook again. If you want a fantastic sear, you must:
1. Using a paper towel, completely dry the meat.
2. Season liberally with salt or seasoning of choice.
3. Extremely high temperatures are used to sear.
At this point, you should decide on the best searing method. We recommend pan searing, grilling, or using a searing torch for pork tenderloin.
The trick is to heat up the pan, grill, or torch before searing for 1 to 2 minutes on each side. This results in a quick, high-quality sear that does not dry out the pork.
- Removing the air from the bag is an important step that should not be overlooked in order to prevent bacteria from entering the bag.
- In the water bath, the pork tenderloins may float. They should be completely submerged for even cooking. To keep the bag from floating, weigh it down with something heavy, such as a wet towel or this sous vide sinker weight.
- If air gets into the bag, simply open it, let the air out, and reseal it.
- To get the best crust, pat the pork dry with paper towels before placing it in the hot skillet.
- Before adding the pork, the skillet should be extremely hot so that it sears quickly without overcooking.
- Pork tenderloins should not be seared for more than 45-60 seconds per side or they will overcook.
- If you don’t want to use sherry in the marinade, just use vegetable or chicken stock instead.
Frequently Asked Questions
Do you need to season the pork and let it sit overnight in the fridge?
I recommend seasoning the pork and storing it in the refrigerator overnight. Because pork tenderloin can be a little bland, this allows it to absorb the salt. If you are short on time, you can skip this step. Slow cooking in a water bath with marinade ingredients will infuse a lot of flavor into the pork.
What is the best temperature to sous vide pork tenderloin?
I recommend setting your sous vide water bath temperature to 134F degrees for medium-rare pork tenderloin. Set a higher water temperature if you prefer it cooked to medium or medium well (less pink and firmer). Specific temperatures can be found in the table above.
Is it safe to eat pork that is pink?
Because pork begins to pasteurize at 130F degrees, eating medium rare pork cooked in the sous vide at 134F degrees should be safe.
How long does it take to sous vide pork tenderloin?
The pork will take 2 hours to cook in the sous vide water bath at 134F degrees. You can soak it for up to 4 hours without affecting the taste or texture.
Cooked to Perfection Sous Vide Pork Tenderloin Recipe  (Marinated)
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 15 minutes
- Yield: 4 servings 1x
Every time, sous vide is the best and easiest way to cook pork tenderloin! Keep your tenderloin juicy and tender as is, or serve it with blackberry bbq sauce!
- 1 lb Pork tenderloin
- 5-10 Thyme sprigs or ½ teaspoon dried thyme rosemary or savory are good substitutes
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 tablespoon Olive oil for brushing
- ½ c Blackberry sauce (link to recipe and cheater version below)
- Fill your heat-safe pot or container to at least 6 inches deep, connect your sous vide machine, and preheat to your desired temperature.
- 135 degrees Fahrenheit is extremely rare, while 140 degrees Fahrenheit is considered medium rare, as evidenced by these photographs. You can raise the temperature to 150°F if you prefer it more done. I don’t recommend cooking it any hotter because your pork will suffer as a result.
- Season your pork tenderloin liberally with salt and pepper, then sprinkle with thyme. Remove all air from the meat and place it in a sealable plastic bag. You can use a vacuum sealer to do this, or you can displace the air by slowly immersing the bag in water until it is airless and sucked flat to the pork and itself, then seal.
- Clip the bag to the side of your pot to keep it from floating into the sous vide machine. Set a one-hour timer and walk away! This is an excellent time to take a break or finish the rest of your meal.
- After an hour, you can leave the pork at the same temperature for another hour, or even two if necessary, without compromising the quality or doneness.
- Preheat a pan or outdoor grill (BBQ) to high when you’re ready to finish your dish. Remove the pork from the hot water bath, discard the herb sprigs, and pat dry with a paper towel.
- Brush lightly with olive oil all over before placing on a pan or grill to sear. (Don’t leave it on any one side for too long; you just want some browning or grill marks.) Turn until each side has some color, then transfer to a plate and rest for a few minutes before slicing and serving.
- I served it with my Blackberry BBQ sauce on the side. You can make that or reduce the juices left in the cooking bag in a pan, add some fresh chopped thyme and butter, and drizzle that over as well. To be honest, this is so flavorful that you can eat it on its own.
- Tip: Brush your barbecue sauce on before grilling to allow it to caramelize. It works wonderfully and tastes even better!
- Don’t have time to make your own BBQ sauce? To kick things up a notch and impress your friends, combine a cup of your favorite store-bought sauce with 1 cup of blackberries in a blender.
- Category: Pork
- Method: Sous Vide
- Cuisine: American
- Serving Size: 4 servings
- Calories: 230kcal
- Sugar: 12g
- Sodium: 1008mg
- Fat: 8g
- Saturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 74mg
Keywords: Sous vide pork tenderloin, pork tenderloin recipe, sous vide, pork tenderloin, sous vide pork tenderloin recipe