There isn’t much in the world that can compare to a delicious pork tenderloin – the leanest, most tender part of the pig. Pork is tender meat that’s simple enough for an easy dinner at home paired with dry white wine, as well as the centerpiece roast of a dinner party you’re hosting. However…
The lean nature of tenderloin means it can easily be overcooked. When that happens, it can feel like you’re chewing gum, instead of biting into juicy, flavorful tender pork. But don’t worry, I’m going through how long to sous vide pork tenderloin (between 1 and 4 hours) depending on your desired doneness level. Plus a step-by-step recipe.
If you want to get the most quality out of your pork tenderloin, sous vide is the way to go. It’s the most foolproof method to consistently cook and serve ultra-tender, juicy pork tenderloin that’s packed with tons of flavor.
Let’s get into all about how to sous vide pork tenderloin.
Sous Vide Pork Tenderloin Recipe
- 1 lb Whole Pork Tenderloin
- 2 Cloves of garlic
- 2 Shallots
- 1 tbsp Olive oil or any other vegetable oil
- 1 tbsp Unsalted butter
- Kosher salt or coarse sea salt
- Freshly ground black pepper
- 6 Sprigs of fresh herbs (oregano, rosemary, or fresh thyme)
- Preheat your sous vide water bath to your desired doneness level. Refer to the time and temperature chart below.
- Use salt and pepper to season the pork tenderloin. Chop or slice your garlic and shallots, then distribute evenly together with half of the herbs throughout the sous vide bag. Place your meat in the bag and seal airtight.
- By this time, the water bath should be at the desired temperature. Place your prepared sous vide bag (with the meat and herbs inside) into the water bath for the time recommended in the chart below.
- Once it’s fully cooked, remove your meat from the container and bag. Check the internal temperature to make sure it’s 145ºF to be safe to consume.
- Prepare a paper towel and carefully pat your pork tenderloin dry. Heat up your olive oil in a cast iron skillet on your stove, until the oil starts to lightly smoke.
- Place your pork in the skillet using a pair of tongs, turning every 30 seconds. A total cook time of 2 minutes should be enough for a good sear without drying out the insides.
- Add your butter, and the other half of your herbs, garlic and shallot for extra flavor. Cook everything in the pan for about 30 seconds, tilting the pan every so often and using a spoon to baste your pork with the herb butter, simple sauce in the large skillet.
- Take your pork out of the skillet and place it on a rack on top of a tray lined with a baking sheet.
- Reserve all the drippings left in the heavy skillet and pour it on top of your pork.
- Let it rest for 2 minutes – then slice it up and serve.
Why Cook Pork Tenderloin Sous Vide?
Pork tenderloin is similar to beef tenderloin, which is the meat of a loin chop that’s very popular in the U.S. It’s made of the same parts as beef tenderloin, which include tenderloin and top round. Both are great cuts for pork tenderloin recipes. It’s good for a lot of people.
It’s lower in saturated fat, and it’s also a source of iron and calcium, as well as folic acid. It’s the most affordable red meat on the market. If you’ve never cooked this pork, it’s incredibly bland and nearly flavorless, so I’d advise you to use it in recipes that can take the subtlety.
Lean is the key word here because it’s easy to overcook and end up with tougher cooked meat. It’s easy to overcook, which can be unappealing as it’s dry and chewy.
That’s why sous vide is the way to go here. cooking pork using the sous vide method, it’s easy to add aromatics or spices to the water bag along with the pork. Flavor is infused into the meat and there is no need for salt, which is a bonus. When you sear the roast, you will find it to be extra tender.
Sous Vide Pork Tenderloin Time and Temperature Chart
Let’s start with a breakdown chart of the suggested temperature and cook time for the doneness and perfect flavor results you want.
|Medium Rare||135ºF / 57.2ºC||1 to 3 hours||Very juicy, tender, and still pink|
|Medium||145ºF / 62.7ºC||1 to 4 hours||Moderately juicy, slightly firm|
|Medium Well||155ºC / 68ºC||2 to 4 hours||Firm, less juicy, notably dry texture|
|Well Done||165ºC / 74ºC||2 to 4 hours||Very firm, very dry, leathery texture|
Is Pink Pork Safe?
When it comes to meat, eating any sort of animal, even fish, beef or poultry raw poses some risk, but pork is now almost as safe to eat raw as beef, and probably safer than raw beef in terms of risk to one’s health. However, it is important to remember that all pork products are not created equal, and you need to choose well-cooked pork that has been cut correctly and is being cooked thoroughly to minimize the chances of illness.
Sous vide cooking is a perfect combination of heat and time for safe food preservation, which makes this one of the most versatile techniques in food preparation. When the temperature of the pork reaches around 130°F (54°C), bacteria are dying.
No matter how long it’s been in the water bath, it’s getting safer and safer to eat it. When exposed to higher temperatures, the rate of destruction is even faster. Because of this, sous vide is a great introduction to the wonderful and delicious world of pork.
Sides to Pair with Sous Vide Pork Tenderloin
Carrots that are buttery and crunchy are great, as are brussel sprouts that are crispy.
Another delicious side dish to add to your list would be a fresh-cut salad that’s been tossed in a light dressing.
Leftover Sous Vide Pork Tenderloin
We know you are likely to have some leftovers at the end of your holiday feasting, so make sure you pick this up before it’s all gone.
Make a sandwich on toasted, crusty bread the next day. Mix mayonnaise and barbecue sauce, put a little of it on the bread, then place the tenderloin on top. T.
Sous Vide Pork Tenderloin Equipment
For those who aren’t sure about what other sous vide equipment might be needed, I’m including it here.
Sous Vide Immersion Circulator
A sous vide immersion circulator is essential to producing great results easily. The precision cooker heats and circulates the water around your cooking pot, maintaining an even temperature throughout the cooking time.
Sous Vide Container
You’ll need a sous vide water bath container to cook your pork in. You can use a polycarbonate sous vide container or a large pot, depending on how many you’re cooking for.
If you’re cooking a large batch of sous vide prepared food, always use a bigger container. Overcrowding your sous vide container can lead to undesired results and uneven cooking. A lid will also help to stop water evaporation.
Vacuum Seal or Zipper Lock Bag
When sous vide cooking with, you’ll need a vacuum seal bags or ziplock bag to cook your food in. The less air in the sous vide bag, the more consistent the water cooks your pork.
Vacuum sealed bags from vacuum sealer machines produce the highest quality results, but there are other options too. Zip lock freezer bags, reusable silicone bags and even canning jars can more or less do the job.
The key is to remember to remove as much air as possible from the bag either through the water displacement method with a zip lock bag or just by using the humble straw.
There you have it, my best way to sous vide pork tenderloin. You’ll be able to sous vide frozen or fresh too, that’s part of the beauty of sous vide cooking. All that’s left is to enjoy your pork tenderloin (not to be confused with pork loin!
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