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.
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|
For those who aren’t sure about what other equipment might be needed, I’m including it here. If you’ve cooked sous vide before, you can skip down to the Ingredients section.
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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