Sous Vide Pork Tenderloin

5 from 1 vote

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!

Prep Time15

Cook Time1 5

Total Time1 20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 338kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

2 pounds pork tenderloin
1 tablespoon seasoning salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
½ teaspoon coarsely ground black pepper
2 tablespoons olive oil

Instructions

Set sous vide precision cooker to 140°F (60°C).
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.
Evenly sprinkle seasoning salt, granulated onion and garlic, and black pepper over the entire tenderloin.
Place seasoned pork into a vacuum-sealed bag or heavy-duty zipper-lock bag for airtight sealing.
Submerge sealed bag in preheated water bath and cook for 1 hour.
Preheat oil in a pan to high heat; remove tenderloin from bag and pat it dry with paper towels.
Sear each side for 1-2 minutes until a golden brown crust forms.
Allow tenderloin to rest briefly before slicing into medallions.

Notes

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.

Nutrition