Get the Recipe: Sous Vide Pork Tenderloin
User Reviews
5.0
93 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 45 mins
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Servings
4 servings
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Calories
263 kcal
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Course
Main Course
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Cuisine
American
Get the Recipe: Sous Vide Pork Tenderloin
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This sous vide pork tenderloin is incredibly tender and flavorful! The meat comes out melt in your mouth delicious. This sous vide pork is easy to make and so juicy!
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Ingredients
- 1 pork tenderloin about 1 to 1 ¼ pounds
- ½ tsp salt
- ½ tsp ground pepper
- fresh herbs
- 1 tsp minced garlic
- 1 white onion sliced
- 1 tbsp olive oil
- dried herbs for garnish
Instructions
- First, preheat a water bath using the sous vide. Set to 140 degrees Fahrenheit.
- Pat pork dry with paper towels. Season on both sides with salt and pepper.
- Add pork tenderloin and fresh herbs to a vacuum sealed bag or Ziplock bag.
- If using vacuum sealed bag, place in water bath. If using Ziplock bag, slowly lower unzipped bag into water bath. Just before fully submerged, the pressure will suck out the air from the bag. Zip it shut and fully submerge bag.
- Cook for 1 to 1 ½ hours. I cooked mine for 1 ½ hours and it was medium with a slight pink middle.
- After sous vide cooking, remove bag from water bath. Discard fresh herbs in bag.
- In a large skillet over high heat, add olive oil. Once hot, place pork in skillet. Sear for 1 to 2 minutes on first side.
- Flip pork tenderloin. Turn heat down to low medium heat. Add minced garlic and sliced onions to pan. Cook for 3 to 4 minutes or until onions have softened.
- Finally, remove pork to a plate. Allow it to sit for 5 minutes before slicing and serving. Garnish with dried herbs if desired.
Notes
- 1 ½ hours then quickly pan seared as written. Mine was medium with a slight pink center.
- Use a large deep pot for the water bath.
- This pork tenderloin can be sous vide cooked for up to 4 hours.
- I cooked mine for 1 ½ hours then quickly pan seared as written. Mine was medium with a slight pink center.
- Feel free to save the juices from the sous vide bag to create a pan sauce.
- Allow the pork to rest for 5 minutes after searing to lock in its juices.
- Store leftovers in the fridge for up to 3 days.
Nutrition Information
Show Details
Calories
263kcal
(13%)
Carbohydrates
3g
(1%)
Protein
94g
(188%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
295mg
(98%)
Sodium
528mg
(22%)
Potassium
1829mg
(52%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
11IU
(0%)
Vitamin C
2mg
(2%)
Calcium
36mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 94g | 188% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 295mg | 98% |
| Sodium | 528mg | 22% |
| Potassium | 1829mg | 39% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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