I remember a weeknight when time was tight and I wanted something that felt special but did not take over the evening, I packed a small pork tenderloin into a bag, set the circulator, and read a book while the water did the slow work and later we tucked into tender slices that stayed juicy from the Sous Vide Pork Tenderloin method.
Why You’ll Love It
This method gives reliably tender pork every time with minimal hands on work. It is perfect for busy weeknights or a simple dinner for friends, because most of the time the cooker does the heavy lifting and you finish with a quick sear for color and flavor.
Serves 4
Prep Time: 15 minutes |
Cook Time: 90 minutes |
Total Time: 105 minutes
Ingredients
- 1.5 lb pork tenderloin trimmed
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tbsp olive oil for finishing sear
- 2 tbsp unsalted butter for pan sauce
- 1 tbsp Dijon mustard
- 1 tsp honey
- 12 oz baby potatoes halved
- 1 sprig fresh rosemary plus extra for garnish
- 1 vacuum bag or heavy duty zip top bag
Instructions
- Season the tenderloin evenly with salt, pepper, and garlic powder and place in a vacuum bag with the rosemary sprig.
- Seal the bag using a vacuum sealer or the water displacement method with a zip top bag.
- Preheat sous vide water bath to 140 F 60 C for tender juicy pork.
- Submerge the sealed pork and cook for 90 minutes unattended.
- Meanwhile toss baby potatoes with a pinch of salt and a little oil and roast at 425 F 220 C for 25 to 30 minutes until golden.
- Remove the pork from the bag and pat very dry with paper towels, this helps get a good sear.
- Heat a skillet over high heat, add olive oil and sear the tenderloin quickly on all sides about 30 to 45 seconds per side to develop color, remove and let rest 5 minutes.
- To make the pan sauce melt butter in the hot pan, whisk in Dijon and honey, scrape up any browned bits and spoon over sliced pork before serving.
Tips & Tricks
- Dry the pork thoroughly before searing to get a better crust.
- Use a thermometer to double check the water bath temperature for consistency.
- If using a zip top bag, slowly lower it to displace air to avoid floaters.
- Sear in a hot pan and do not overcrowd the surface to keep the meat from steaming.
- Slice against the grain for the most tender bites.
- Rest the meat a few minutes after searing so juices redistribute.
Serving Ideas
- Weeknight dinner with roasted potatoes and a green vegetable.
- Casual dinner party sliced on a platter for easy passing.
- Meal prep over a bed of quinoa and steamed greens.
- Holiday side dish alternative when you want a lean protein.
- Serve sliced on warm crusty bread with mustard sauce for open faced sandwiches.
Frequently Asked Questions
What temperature should I sous vide pork tenderloin at for medium doneness
Cook at 140 F 60 C for tender juicy meat that is safe and slightly pink in the center
How long can I keep sous vide pork in the fridge after cooking
Vacuum sealed cooked pork can be refrigerated for up to 3 days, reheat in the water bath before searing
Can I sous vide frozen pork tenderloin directly from the freezer
Yes, increase the cook time by about 30 minutes to ensure it reaches the target temperature throughout
Do I need a vacuum sealer to sous vide successfully
No, a heavy duty zip top bag using the water displacement method works well for most home cooks
Sous Vide Pork Tenderloin
This method gives reliably tender pork every time with minimal hands on work. It is perfect for busy weeknights or a simple dinner for friends, because most of the time the cooker does the heavy lifting and you finish with a quick sear for color and flavor.
Ingredients
- 1.5 lb pork tenderloin trimmed
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tbsp olive oil for finishing sear
- 2 tbsp unsalted butter for pan sauce
- 1 tbsp Dijon mustard
- 1 tsp honey
- 12 oz baby potatoes halved
- 1 sprig fresh rosemary plus extra for garnish
- 1 vacuum bag or heavy duty zip top bag
Instructions
- Season the tenderloin evenly with salt, pepper, and garlic powder and place in a vacuum bag with the rosemary sprig.
- Seal the bag using a vacuum sealer or the water displacement method with a zip top bag.
- Preheat sous vide water bath to 140 F 60 C for tender juicy pork.
- Submerge the sealed pork and cook for 90 minutes unattended.
- Meanwhile toss baby potatoes with a pinch of salt and a little oil and roast at 425 F 220 C for 25 to 30 minutes until golden.
- Remove the pork from the bag and pat very dry with paper towels, this helps get a good sear.
- Heat a skillet over high heat, add olive oil and sear the tenderloin quickly on all sides about 30 to 45 seconds per side to develop color, remove and let rest 5 minutes.
- To make the pan sauce melt butter in the hot pan, whisk in Dijon and honey, scrape up any browned bits and spoon over sliced pork before serving.
Conclusion
This sous vide pork tenderloin method is reliable and forgiving, making it ideal when time is limited but quality matters, you can set the cooker, finish with a quick sear, and serve a meal that looks and tastes like you spent more time on it than you did, so give it a try this week and adjust herbs and sauces to match what you and your family like.
