Perfectly Tender Sous Vide Pork Tenderloin

Elevate your weeknight dinner with this mouthwatering sous vide pork tenderloin recipe. Achieve restaurant-quality results at home with minimal effort and maximum flavor!

Pork tenderloin is a lean, delicate cut that can easily become dry when overcooked. Enter sous vide cooking – the foolproof method for producing consistently juicy, tender pork that’s perfectly cooked from edge to center. Whether you prefer your pork pink or well-done, this technique gives you complete control over the final result.

Why You’ll Love Sous Vide Pork Tenderloin

Sous vide cooking solves two common issues with pork tenderloin:

1. Flavor infusion: By adding aromatics to the bag, you’ll impart deep flavor directly into the meat.
2. Perfect texture: Say goodbye to overcooked, dry pork. Sous vide ensures edge-to-center consistency at your desired doneness.

Sous Vide Pork Tenderloin Temperature Guide

Choose your ideal doneness and follow our temperature recommendations for sous vide perfection:

Is Pink Pork Safe to Eat?

Modern pork is generally safe to consume at lower temperatures, similar to beef. When using the sous vide method, you have an added advantage: pasteurization. At 130°F (54°C) and above, harmful bacteria are actively destroyed, making your pork safer with each passing minute in the water bath.

Brining: Yay or Nay?

While brining can help meat retain moisture, it’s unnecessary for sous vide cooking. The gentle, precise nature of sous vide ensures your pork stays juicy without extra steps. If desired, try a light dry brine by salting the meat and refrigerating it for a few hours before cooking.

Flavor Boosters: Adding Aromatics

Enhance your pork tenderloin with these delicious additions to the sous vide bag:

• Fresh herbs: thyme, rosemary, or oregano
• Aromatics: garlic, shallots
• Spices: paprika, cumin, coriander, black peppercorns

Remember, sous vide intensifies flavors, so use a light hand when seasoning.

The Perfect Sear: Finishing Touches

After sous vide cooking, your pork tenderloin needs a quick sear to develop a mouthwatering crust. Follow these steps for the best results:

1. Pat the pork dry with paper towels
2. Heat a heavy skillet with oil until almost smoking
3. Sear the pork, turning occasionally, until browned on most sides
4. Add butter and aromatics in the last few minutes, basting the pork with the flavorful fat

Saucy Suggestions

While sous vide pork tenderloin is deliciously juicy on its own, a simple pan sauce can take it to the next level. Try deglazing the pan with white wine, adding some whole grain mustard, and finishing with a pat of butter for a quick and elegant sauce.

Sous Vide Pork Tenderloin

Ingredients

• 1 whole pork tenderloin, about 1 pound (450g)
• Kosher salt and freshly ground black pepper
• 6 to 8 sprigs fresh herbs, such as fresh thyme, oregano, or rosemary, divided (optional)
• 2 garlic cloves, divided (optional)
• 2 small shallots, sliced, divided (optional)
• 1 tablespoon (15ml) vegetable, canola, or rice bran oil
• 1 tablespoon (15g) unsalted butter

Instructions

1. Set up your sous vide water bath: Preheat to your desired temperature using an immersion circulator (refer to the temperature chart above).
2. Prepare the pork: Season generously with salt and pepper. Place in a sous vide bag with half of the herbs, garlic, and shallots (if using). Seal the bag and submerge in the water bath for the recommended time.
3. Finishing touches: Remove pork from the water bath and bag. Discard the aromatics but save the liquid if making a pan sauce. Pat the pork dry with paper towels. Heat oil in a heavy skillet until it begins to smoke lightly. Sear the pork, turning occasionally, until browned on most sides (about 2 minutes total).
4. Add butter and the remaining garlic, shallots, and herbs to the pan. Tilt the pan and baste the pork with the aromatic butter for about 30 seconds, until well-browned on all sides.
5. Rest and serve: Transfer the pork to a wire rack set over a baking sheet. Pour the pan drippings over the top. Let rest for 1-2 minutes, then slice and enjoy your perfectly cooked pork tenderloin!

Notes

Quick pan sauce: Sauté 1 tablespoon minced shallot in the skillet until fragrant. Add 1 cup dry white wine or vermouth and reduce by half. Stir in a dollop of whole grain mustard, the reserved sous vide liquid, and 1 tablespoon butter. Swirl until emulsified and season with salt and pepper to taste.