This sous vide pork tenderloin is perfectly tender and juicy with a flavorful golden crust. It’s an easy-to-master recipe perfect for busy weeknights and loved by the whole family!

A few years back, Marrekus splurged on a sous vide machine around the holidays, and we dusted it off the other day for an unforgettable Monday night dinner. The kids kept calling it “chicken,” but we’re not spilling the secret. After all, pork is the other white meat! This dish is a healthier version of our deep fried pork chops.

This sous vide pork tenderloin recipe is now a family favorite, and I love it because it’s the easiest “set it and forget it” dish. Just toss it in the water bath, let the magic happen, and finish it off with a quick pan-sear for that perfect golden crust. Pair it with whatever quick veggies you have on hand for a complete meal!

Whether you’re tackling weeknight dinner chaos or planning a cozy date night in, this recipe is a winner. Oh, and if you don’t have a fancy vacuum sealer, no worries – a trusty Ziplock bag works just as well for convenience.

What you’ll love about this recipe:

FAMILY FRIENDLY – Pork tenderloin is guaranteed to be a hit with families and even the pickiest eaters.
JUICY & TENDER – The sous vide cooking method ensures that the pork tenderloin is incredibly succulent and juicy.
CONVENIENCE – The “set it and forget it” nature of sous vide cooking makes it convenient, especially for busy families. Once the pork is sealed in the bag and placed in the water bath, there’s minimal hands-on time required.

What is sous vide?

Sous vide is a method of cooking in which food is vacuum-sealed in a bag and then cooked to a precise temperature in a water bath. The term “sous vide” is French for “under vacuum.” The precise temperature control ensures that food is cooked exactly to the desired level of doneness. Vacuum-sealing also helps to retain moisture, resulting in juicier and more flavorful dishes.

A sous vide device typically consists of a water circulator and a container to hold the water. The water circulator heats the water to the desired temperature and circulates it around the food, ensuring even cooking. Some sous vide appliances also come with built-in containers, while others are designed to be attached to a pot or container you already have in your kitchen.

What is the difference between pork tenderloin and pork loin?

Pork loin and pork tenderloin are distinct cuts of meat from different parts of the pig, and they differ in terms of size, shape, and texture. Both are considered “high on the hog”, meaning that they are the most desirable and premium cuts.

Pork loin is a large, wide cut taken from the back of the pig. It can include a bone, known as the bone-in pork loin or pork loin roast. Pork tenderloin, on the other hand, is a smaller, leaner cut of meat. It runs along the backbone and is located inside the ribcage. Pork loin is fattier, whereas pork tenderloin is lean and tender.

Ingredients

Pork tenderloin
Seasoning salt
Black pepper
Granulated onion
Granulated garlic
Olive oil
Fresh herbs and aromatics (optional)

Note: Pork tenderloin pairs well with a variety of herbs and aromatics that enhance its natural flavors such as rosemary, thyme, garlic, bay leaves, and onion. You can add these ingredients to the sealed bag along with the meat, or add them when finishing with a sear.

Tools you’ll need

To prepare this sous vide pork tenderloin recipe, you’ll need the following special equipment and tools:

Sous Vide Precision Cooker
Sous Vide Container or Stock Pot
Heavy-Duty Ziplock Bags
Sharp Knife
Skillet
Paper Towels

Recipe substitutions

Pork Loin: The tenderloin is a smaller and leaner cut compared to pork loin, therefore, if using pork loin you may need to increase the sous vide cooking time. Instead of the 1 hour, you can try cooking a pork loin for around 1 1/2 hours to 2 hours.
Chicken Breast: If you prefer poultry, chicken breast can be cooked using the same method.
Searing Options: Instead of searing in a hot pan, finish the pork on a grill for a smoky flavor.
Seasoning Substitutions: Try different herbs or spice blends based on your preferences.

How to make

Preheat your Sous Vide Precision Cooker: First things first, set your sous vide to 140°F (60°C). This is the sweet spot for getting that pork just the way you want it – juicy and a touch pink. We’ll give it a finishing sear in a hot pan at the end.

Trim Pork Tenderloin: Take a good look at your tenderloin. See any excess fat? Grab a sharp knife, like a boning knife or a trusty chef’s knife, and start trimming. Cut away the fatty areas, leaving just a thin layer of fat for extra flavor.

Season Pork Tenderloin: Sprinkle meat with our seasoning blend, making sure it covers all sides.

Vacuum Seal: Place the seasoned pork in a vacuum-sealed bag or a heavy-duty zipper-lock bag.

Sous Vide Cooking: Submerge the sealed bag in the preheated water bath. Let it do its thing at 140°F (60°C) for about 1 hour.

Remove from Bag and Pat Dry: After cooking, all it needs is a good sear. Preheat oil in a pan on high heat, then remove the pork from the bag and pat it dry with paper towels.

Sear in Hot Pan: Sear in hot oil for 1-2 minutes per side until a gorgeous golden brown crust forms. Add herbs and aromatics if desired. Then, allow the pork to rest for a few minutes before slicing.

Serve and Enjoy: Slice the tenderloin into medallions and serve with your favorite sides.

Recipe Tips & Tricks

Seal Bag Properly: Whether you’re using a vacuum sealer, like a FoodSaver, or the water displacement method with s ziplock bag, make sure the bag is sealed tightly to prevent water from entering during cooking.
Season Generously: Don’t be shy with the seasoning! Since sous vide cooking is done at lower temperatures, flavors can be less intense. That is why we recommend our bold Pork Seasoning. You’ll want to season it a bit more than you would with other cooking methods.
Pat Dry Before Searing: To ensure a crusty finish, make sure to pat dry with paper towels first.
Experiment and Adjust: Don’t be afraid to experiment with temperatures, seasonings, and finishing techniques to tailor this recipe to your liking.

What to serve with sous vide pork tenderloin

Slice pork tenderloin into medallions and garnish with fresh herbs, such as rosemary or thyme, for a pop of color and a fancy presentation. Here are some of our favorite side dishes:

Collard Greens: Slow-cooked collard greens seasoned with ham hocks or smoked turkey provide a hearty and flavorful side.
Macaroni and Cheese: Creamy, cheesy macaroni and cheese is a Southern comfort food staple that pairs exceptionally well with tenderloin.
Cornbread: Our soul food cornbread recipe is easy to follow and yields a moist, tender crumb.
Southern Style Braised Cabbage: Braised cabbage cooked with bacon, onion, and garlic in a savory broth, offering a flavorful side dish.

FAQ

Can I overcook the pork tenderloin with sous vide?

Not really, but exceeding the recommended cooking time significantly can affect the texture. We recommend sticking to 1 to 1 1/2 hours for optimal results.

Do I need a vacuum sealer, or can I use ziplock bags ?

You can use either a vacuum sealer or ziplock bags. The key is to remove as much air as possible from the bag to ensure proper cooking.

Can I finish the tenderloin on the grill?

Absolutely! Finishing the pork with a quick sear on a grill adds a delicious crust and enhances the overall presentation.

What can I do with the leftover juices in the bag?

The juices in the bag can be used to make a flavorful sauce or glaze. Reduce them in a pan with additional ingredients like bourbon, brown sugar, and Dijon mustard, and then drizzle the sauce over the pork.

Can I double this recipe?

Sure thing! Follow the same steps, just put each pork tenderloin in its own bag and cook together in the sous container or stockpot.

Summary

This sous vide pork tenderloin recipe not only delivers a melt-in-your-mouth experience with its precise tenderness and juicy perfection but also proves to be a family-friendly favorite, adaptable to both weeknight dinners and special occasions alike.