Sous Vide Pork Tenderloin Recipe

How to sous vide pork tenderloin—an incredibly easy way to prepare juicy, tender pork.

Sous Vide Pork Tenderloin Recipe

Sous vide pork tenderloin is a phenomenal way to prepare pork tenderloin. That’s right—steak is not the only sous vide candidate. Easily prepare pork for 3-4 people with this hassle-free and hands-off method of preparing pork.

Pork tenderloin is my favorite cut of pork (BESIDES bacon). Perfectly cooked pork is juicy, tender, and really flavorful. The sous vide method allows you to dial in your desired internal temp with ease, without the risk of overcooking or drying out the tenderloin. Overcooked pork dries out and can get a little chewy. Like red meat, it’s important to get the doneness right for absolute best results.

Seasoning the Pork

This part is entirely up to you. For this recipe, I season liberally with salt and pepper and seal in a ZipLock or sous vide bag with chopped apples and fresh rosemary. The chopped apples will cook as you sous vide and render fresh apple juices in the bag. You can also use garlic cloves, fresh herbs like thyme or tarragon, or your favorite dried herbs and spices.

Sous Vide Pork Tenderloin Recipe

Sealing the Bag With the Water Displacement Method

For those of you who don’t have a vacuum sealer and special sealing bags, you can use any resealable gallon-sized freezer bag and the water displacement method to push out excess air. Name brand freezer bags are usually BPA free and work best. A standard gallon-sized bag will work for most 1-1 1/2 pound pork tenderloins.

Sous Vide Pork Temperature and Cooking Time

A 2-2 1/2 inch thick pork tenderloin will take about 1 1/2 hours to reach the final internal temp. Smaller cuts, under 2 inches thick and roughly 1 pound, will cook in 1 hour. I like to shoot for an internal temp of 145°. This yields a juicy tender and slightly pinkish inside, which is the most crowd-pleasing temperature without being too rare.

Doneness Pork/Sous Vide Temperature Range Cooking Duration
Medium rare140° F to 145° F1 1/2-4 hours
Medium150° F to 155° F1 1/2-4 hours
Medium well155° F to 160° F1 1/2-4 hours
Well done160° F and above1 1/2-4 hours

Finishing the Pork in a Skillet or Grill

This is known as the reverse sear method. It’s the final finishing touch for that much desired charred exterior.

For the skillet: Place butter or oil in a cast iron skillet or metal pan and heat until pan is very hot. Sear tenderloin for about 45 seconds per side, rotating to hit all sides. You can add additional fresh herbs, garlic cloves, and sliced apples to the skillet and then spoon the pan drippings over the pork to flavorize.

Note: Cooking butter in a skillet at high temps tend to get smokey. Turn on the vent fan and open a kitchen window.

For the grill: Alternatively, you can finish tenderloin right on the grill if too large for a skillet. Turn the grill up high and let get very hot with the lid closed for about 10 minutes. Clean the grates, lightly oil the grates, and sear for about 45 seconds per side, rotating to ensure you sear the full exterior. It’s important that the grill is very hot. You are looking for a flash sear that will sear the edge quickly without cooking the inside any more.

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Sous Vide Pork Tenderloin Recipe
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Sous Vide Pork Tenderloin Recipe

  • Author: Shawn Williams
  • Prep Time: 10
  • Cook Time: 90 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: French

Description

How to sous vide pork tenderloin—an incredibly easy way to prepare juicy, tender pork.


Scale

Ingredients

  • 2-inch thick pork tenderloin, 1-1 1/2 pounds
  • 23 sprigs fresh rosemary
  • 1/2 apple (your choice), seeds removed and chopped
  • 12 whole garlic cloves
  • 2 tablespoons butter
  • salt and pepper to tase

Instructions

  1. Fill a large stockpot or sous vide container to the minimum fill line on your sous vide device. Set cooker to the desired temp and let water fully preheat. I recommend 145° F
  2. Meanwhile, season pork tenderloin liberally with salt and pepper all over. Place in a resealable freezer bag with rosemary sprigs and chopped apples. I like to place a sprig and half of the apples in the bag before adding tenderloin and remaining apple/herbs after for even distribution.
  3. Remove as much air from the bag as possible with a vaccume sealer or by partially sealing the bag and slowly submerging in your water-filled container. The water pressure will force the air out of the top of the bag. Seal the bag just above the water line. You can force a lot of air out manually by rolling the open bag up with the tenderloin inside.
  4. Sous vide pork tenderloin at your desired doneness temp for 1 1/2 hours assuming it’s about 2 1/2 inches thick. Once the 1 1/2 hours is up, pork will be done. 1-2 inch thick cuts will only take 1 hour. Heat for up to 4 total hours (see chart below recipe for specifics).
  5. Finish in a skillet: Heat butter or oil in a skillet on medium-high heat. Let the skillet get very hot (just when the oil or butter starts to smoke). Place tenderloin in the skillet with apples from the bag, fresh/bag herbs and whole garlic clove. Sear for about 45 seconds per side, rotating as you go until all sides are seared. Use a spoon to spoon the butter/oil drippings from the pan over the tenderloin (infusing with garlic herb flavor). Note, additional searing time will risk overcooking the tenderloin. Time this portion very carefully. This part could get smokey, turn on the vent fan and open a window.
  6. Finish on the grill: Alternatively, you can finish tenderloin right on the grill if cooking larger or multiple tenderloins. Turn the grill up high and let get very hot with the lid closed for about 10 minutes. Clean the grates, lightly oil the grates, and sear for about 45 seconds per side, rotating as you go until all sides are seared.
  7. Remove from heat and serve immediately. No rest period required.

 


Notes

A 2-2 1/2 inch thick pork tenderloin will take about 1 1/2 hours to reach the final internal temp. Smaller cuts, under 2 inches thick and roughly 1 pound, will cook in 1 hour.


Nutrition

  • Serving Size: 1
  • Calories: 235
  • Sugar: 3.4g
  • Sodium: 145mg
  • Fat: 9.9g
  • Saturated Fat: 5.1g
  • Carbohydrates: 5.2g
  • Fiber: 1.4g
  • Protein: 30.4g
  • Cholesterol: 98mg

Keywords: sous vide pork tenderloin

Doneness Pork/Sous Vide Temperature Range Cooking Duration
Medium rare140° F to 145° F1 1/2-4 hours
Medium150° F to 155° F1 1/2-4 hours
Medium well155° F to 160° F1 1/2-4 hours
Well done160° F and above1 1/2-4 hours