Sous Vide Pork Tenderloin Recipe

Pork tenderloin in a pan with sauce and herbs.

5 from 1 vote

Sous Vide Pork Tenderloin Recipe

Unlock the secret to perfectly cooked pork every time. Our recipe guides you through precision cooking pork tenderloin that's tender, juicy, and evenly cooked from edge to edge infused with herbs and finished with a golden sear.

Prep Time10

Cook Time2 10

Resting Time5

Total Time2 25

Course: Main Course

Cuisine: French

Servings: servings

Calories: 796kcal

Author: Kita Roberts

Equipment

Ingredients

2 pork tenderloins
1 tbsp Kosher salt
4 tbsp Unsalted Butter
3 Garlic cloves smashed
2 Fresh Rosemary sprigs
4 to 5 Fresh Thyme sprigs
Black pepper

Instructions

Prep the pork tenderloin

Remove the pork tenderloin from the package and pat dry with paper towels.
2 pork tenderloins
Using a flexible fillet knife or pairing knife, carefully remove the silverskin from the tenderloin and trim any random pieces for even thickness.
Season the pork tenderloins on all sides with a liberal coating of salt.
1 tbsp Kosher salt
Place the pork tenderloins in a vacuum seal bag, remove the air and seal. Depending on the size of the tenderloins or the bags, you may want to use two bags.

Sous vide the pork tenderloin

Prep your sous vide water bath for 140 degrees F.
When the water is preheated, submerge the sealed bag of pork tenderloin in the water bath. Use a metal mesh net, if needed to keep the bag completely submerged.
Sous vide the pork tenderloin for 2 to 3 hours.
Carefully remove the pork from the water bath.
Open the bag and remove the tenderloins, patting them dry again with paper towels and set any drippings aside for a pan sauce, if desired.

Sear the pork tenderloin

Preheat a cast iron or carbon steel skillet over medium-high heat.
Add butter to the pan and swirl to coat. Add the fresh herbs and garlic to create an aromatic butter.
4 tbsp Unsalted Butter, 3 Garlic cloves, 2 Fresh Rosemary sprigs, 4 to 5 Fresh Thyme sprigs
Working quickly, add the pork tenderloins and brown on all sides, 45 to 60 seconds, rotating and basting as the crust forms,
Remove from the heat immediately.

Serve

Let the pork tenderloin rest for 5 minutes, tented loosely with before slicing against the grain into ½” thick slices for serving.
Season with a pinch of salt and freshly ground black pepper and serve.
Black pepper

Notes

According to the USDA, pork is safe to consume at 145 degrees F. It may have a slight pink center. Use a meat thermometer for the most accurate results.

Mustard Cream Sauce: We pair this pork tenderloin with a mustard cream sauce made with the fond from the pan we brown the tenderloins in. We return the pork to the pan to coat it in the sauce to serve.

Nutrition