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Sous Vide Pork Tenderloin

  • Author: cooks with soul
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x
  • Category: main course, dinner
  • Method: sous vide
  • Cuisine: american


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!


  • 2 pounds pork tenderloin
  • 1 tablespoon seasoning salt
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon coarsely ground black pepper
  • 2 tablespoons olive oil


  1. Set sous vide precision cooker to 140°F (60°C).
  2. Inspect pork tenderloin for visible excess fat, removing thick layers with a sharp boning or chef’s knife. Leave a thin layer of fat for flavor and moisture retention.
  3. Evenly sprinkle seasoning salt, granulated onion and garlic, and black pepper over the entire tenderloin. 
  4. Place seasoned pork into a vacuum-sealed bag or heavy-duty zipper-lock bag for airtight sealing.
  5. Submerge sealed bag in preheated water bath and cook for 1 hour.
  6. Preheat oil in a pan to high heat; remove tenderloin from bag and pat it dry with paper towels.
  7. Sear each side for 1-2 minutes until a golden brown crust forms.
  8. Allow tenderloin to rest briefly before slicing into medallions.

Keywords: pork tenderloin, sous vide, weeknight dinner