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Sous Vide Pork Tenderloin Recipe

 Ever pulled a pork tenderloin from the oven or grill, only to find one end is dry and chewy while the middle is barely done? You’re not alone. This lean, elegant cut is notoriously unforgiving with traditional cooking methods.

That’s where sous vide changes everything. This technique isn’t just for fancy restaurants - it’s a secret weapon for guaranteeing a stress-free, spectacularly juicy pork tenderloin right at home. It takes the guesswork out of cooking and delivers a result that will make you feel like a kitchen pro.

Let’s dive in. Here’s everything you need to know, starting with your simple shopping and gear list.

Sous Vide Pork Tenderloin Recipe

Ingredients:

  • 1 pork tenderloins, about 1b
  • Kosher salt and freshly ground black pepper
  • High-heat oil for searing
  • 2 sprigs fresh thyme
  • 2 smashed garlic cloves

Equipment:

What Temperature to Sous Vide Pork Tenderloin?

This is where sous vide gives you superpowers: you choose the exact texture you want. Forget old rules about pork needing to be cooked to death. For safety, pasteurization depends on both temperature and time. Cooking your tenderloin to 140°F (60°C) for about 90 minutes is perfectly safe and yields a far superior texture.

Here’s your texture guide:

  • For Steak-Like Tenderness (130-135°F / 54-57°C): The texture is incredibly tender and buttery. The meat will be quite pink. This is for adventurous eaters who love a juicy, steak-like experience.
  • The Sweet Spot (140°F / 60°C): This is the recommended goal for most people. The pork is firm-yet-tender, with a light pink, juicy center. It’s the perfect balance of safety, succulence, and familiar texture.
  • For No-Pink Traditionalists (145-150°F / 63-66°C): If you prefer the texture and look of traditionally cooked pork with little to no pink, this is your range. It will still be far juicier than oven-cooked pork.
  • Not Recommended (160°F+ / 71°C+): At this point, you lose all the benefits of sous vide. The pork becomes firm, dry, and tacky—exactly what we're trying to avoid.

Let's Get Real About Pink Pork: I get it. The pink can make you nervous. But here’s the key: color is not a reliable gauge of safety - temperature and time are. Holding pork at 140°F for about 90 minutes pasteurizes it just as effectively as cooking it to 165°F for a few minutes. Trust the science of your circulator.

If you want more sous vide recipes, check out: Sous Vide Ribeye Steak and Sous Vide Chicken Breast

How to Sous Vide Pork Tenderloin?

Step 1: Season

Season aggressively on all sides of pork tenderloin with salt, pepper, and any dry rub. For best flavor and moisture retention, salt right before cooking or up to a day ahead. An experiment found that brining can dilute the pork's natural flavor, and salting after cooking leaves the seasoning only on the surface.

Season Pork Tenderloin

Step 2: Bag It

Place the seasoned pork and aromatics in your bag and seal it. If using a zip-top bag, slowly lower it into a pot of water to push the air out before sealing , aka the water displacement method.

Step 3: The Sous Vide

Preheat your water bath to your chosen temperature. Submerge the bag, ensuring the pork is fully underwater. Cook for 1 to 4 hours. This huge window is the ultimate convenience. At 1 hour, it’s perfectly cooked. By 4 hours, it becomes even more tender without becoming mushy. Go run errands or relax - your dinner is safely cooking itself.

Sous Vide Pork Tenderloin

Step 4: The Sizzling

This step is non-negotiable for incredible flavor. Remove the pork from the bag and dry it aggressively with paper towels until the surface is bone-dry.

Heat your heaviest skillet over screaming-high heat until very hot. Add a small amount of high-heat oil. Sear the tenderloin for 45-90 seconds per side, just until a deep, golden-brown crust forms. The goal is color, not to cook the inside. Adding a tablespoon of butter and some fresh herbs to the pan for the final 30 seconds will create an incredible, aromatic finish.

Step 5: Slice & Serve

No need to rest, just slice it into beautiful medallions. Watch as the juices stay on the cutting board, not running out of dry meat.

Sous Vide Pork Tenderloin Slices on Cutting Board

FAQs

My pork wasn’t buttery tender. What went wrong?

As community experts point out, an overly aggressive or long sear is the most common culprit. You’re cooking a pre-cooked piece of meat - a quick, hot blast is all you need. Letting the pork cool for 10-15 minutes before searing can also prevent the interior from overcooking during this step.

Can I sous vide pork tenderloin straight from frozen?

Yes! Just add 45-60 minutes to your cooking time.

Why does it tastes blend?

Lean pork tenderloin needs help in the flavor department. Be generous with seasoning. After slicing, finish with a flaky sea salt. Serve it with a sauce - the bag juices make a fantastic base for a quick pan sauce with shallots and wine, or try a fruit-based sauce like cherry chutney or apple cider horseradish sauce to complement the meat perfectly.

The real beauty of this method is the confidence it gives you. You can focus on your sides, enjoy time with your family, and know with certainty that the main course is going to be flawless.

So, are you ready to give it a try? What’s your favorite flavor combination or sauce to pair with pork tenderloin?

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