Sous Vide Pork Tenderloin

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!

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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 cooking method where food is sealed in a vacuum bag and cooked in a water bath at a precise temperature. “Sous vide” is French for “under vacuum.” This method ensures food is cooked perfectly to your desired doneness, while the vacuum-sealing keeps moisture in, making dishes juicier and more flavorful.

A typical sous vide setup includes a water circulator and a container to hold the water. The circulator heats the water and moves it around the food to cook it evenly. Some sous vide devices have built-in containers, while others can be attached to pots or containers you already own.

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

How to Make Sous Vide Pork Tenderloin

Step 1: Set your sous vide to 140°F (60°C). Place the tenderloin on a cutting board. Use a sharp knife, like a boning or chef’s knife, to trim off any excess fat. Leave a thin layer for extra flavor.

Step 2: Season meat with seasoning blend, making sure it covers all sides.

Step 3: Place the seasoned pork in a vacuum-sealed bag or a heavy-duty zipper-lock bag.

Step 4: Submerge the sealed bag in the preheated water bath. Let it cook at 140°F (60°C) for about 1 hour.

Step 7: After cooking, heat some oil in a pan on high. Take the pork out of the bag and gently pat it dry with paper towels.

Step 8: Place the pork in the hot oil and cook for 1-2 minutes on each side until a golden brown crust forms. Add herbs and aromatics if you like. Let the pork rest for a few minutes before slicing.

Step 9: Cut the tenderloin into medallions and serve with your favorite sides. Enjoy!

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.

Commonly Asked Questions

What is the difference between pork tenderloin and pork loin?

Pork loin and pork tenderloin are two different cuts from the pig. Pork loin is a large, wide cut from the back, sometimes with a bone. It has more fat and is great for roasting. Pork tenderloin is smaller, leaner, and very tender, found inside the ribcage. Both are premium cuts, but pork loin is fattier, while pork tenderloin is leaner.

Can I overcook meat when using a 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.

Can I finish sous vide 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 to do with the leftover juices in the bag after sous vide?

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.

Do I need a vacuum sealer for sous vide?

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.

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.