How to sous vide pork tenderloin—an incredibly easy way to prepare juicy, tender pork.
- 2-inch thick pork tenderloin, 1-1 1/2 pounds
- 2–3 sprigs fresh rosemary
- 1/2 apple (your choice), seeds removed and chopped
- 1–2 whole garlic cloves
- 2 tablespoons butter
- salt and pepper to tase
- 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
- 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.
- 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.
- 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).
- 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.
- 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.
- Remove from heat and serve immediately. No rest period required.
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.
- 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