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.

Perfection Sous Vide Pork Tenderloin Recipe [2022] (Marinated)

Description

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!

Ingredients

Scale

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)

Instructions

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.

Notes

NOne

Category: Pork
Method: Sous Vide
Cuisine: American

Nutrition

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

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