Sous Vide Pork Tenderloin
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 35 mins
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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
Sous Vide Pork Tenderloin
Description
This recipe guides cooking a pork tenderloin around 1 to 1¼ pounds using sous vide at 140°F for 1 to 1½ hours, resulting in a tender, medium doneness with a slightly pink interior. Seasoned simply with salt, black pepper, fresh herbs, and garlic, the pork is sealed in a bag and submerged for even cooking. After sous vide, the pork is removed and quickly seared in olive oil along with sliced onion and minced garlic, which soften and add savory notes. The method ensures juicy meat with a delicate crust from the pan sear.
After resting for a few minutes post-sear, the tenderloin can be sliced and served. The juices from the cooking bag may be reserved to make pan sauces, adding extra flavor. This pork pairs well with a variety of sides and benefits from precise temperature control that sous vide offers.
Use a large, deep pot for water bath stability. This tenderloin can cook up to 4 hours sous vide without quality loss. Store leftovers refrigerated up to 3 days.
Ingredients
- 1 pork tenderloin about 1 to 1 ¼ pounds
- ½ tsp salt
- ½ tsp black pepper ground
- fresh herbs
- 1 tsp garlic minced
- 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
- Cook pork tenderloin sous vide between 1 and 4 hours for tender results; 1½ hours yields medium with slight pinkness.
- Use a large, deep pot to ensure water temperature stability during sous vide.
- Save juices from bag to make a flavorful pan sauce after searing.
- Allow pork to rest for 5 minutes post-sear to retain juices.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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