Sous Vide Pork Tenderloin Recipe
User Reviews
5.0
168 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
230 kcal
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Course
Main Course, Dinner
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Cuisine
American
Sous Vide Pork Tenderloin Recipe
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Sous vide is the very best way to cook pork tenderloin EVERY time! Serve up juicy and tender pork tenderloin seasoned as it is or make blackberry bbq sauce to drizzle over or baste during a quick sear on the grill. See post above for printable sous vide chart.
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Ingredients
- 1 lb pork tenderloin
- 5-10 Thyme sprigs or ½ teaspoon dried thyme rosemary or savory are good substitutes
- 1 teaspoon sea salt or kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil use this for brushing over before searing or grilling to finish.
- ½ c Blackberry sauce (link to recipe and cheater version below)
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Instructions
- Fill your heat safe pot or container so that it's at least 6 inches deep, attach your sous vide machine and set to your desired temperature to preheat. 135' F is rare, 140' F is about medium rare and what these pictures show. If you like it more well done you can go up to 150'F. I do not recommend cooking it any hotter or your pork will suffer.
- Season your pork tenderloin generously with salt and pepper and top with thyme. Place meat into a sealable plastic bag and remove all air. To do this you can use a vacuum sealer or displace the air by submerging the bag in water slowly, until the bag is airless and sucked flat to the pork and itself, then seal.
- Clip bag to the side of your pot so it doesn't float into the sous vide machine. Set timer for 1 hour and walk away! This is a great time to take a rest or finish the other parts of your meal.
- When you're ready to serve, slice the pork into slices as thick or thin as you like and serve while warm.
- ***Optional: If you'd like to add a sear to finish the pork, preheat a pan or outdoor grill (BBQ) to high. Take the pork out of the hot water bath, remove the herb sprigs and pat dry with a little paper towel. Brush lightly all over with olive oil then place on pan or grill to sear. (Don't leave it too long on any one side, you simply want some browning or grill marks.) Turn, basting with barbecue sauce if you like, until each side has some golden brown or lightly charred marks. Place it on a plate and let it rest about 5 minutes before slicing and serving.
Notes
- After the pork has cooked for an hour, you can continue to let the pork hold at the same temperature for another hour or even 2 if you need, without compromise to the quality and doneness.
- After the pork has cooked for an hour, you can continue to let the pork hold at the same temperature for another hour or even 2 if you need, without compromise to the quality and doneness.
- Tip: Try brushing your bbq sauce on before grilling to let it caramelize. It works great and tastes even better!
- Tip: Try brushing your bbq sauce on before grilling to let it caramelize. It works great and tastes even better!
Nutrition Information
Show Details
Calories
230kcal
(12%)
Carbohydrates
15g
(5%)
Protein
24g
(48%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
1008mg
(42%)
Potassium
540mg
(15%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
143IU
(3%)
Vitamin C
2mg
(2%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 24g | 48% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 1008mg | 42% |
| Potassium | 540mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 143IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
168 reviews
Excellent
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