Sous Vide Pork Tenderloin Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
4 servings
-
Calories
230 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Sous Vide Pork Tenderloin Recipe
Description
The recipe involves seasoning a 1-pound pork tenderloin with salt, black pepper, and fresh or dried rosemary, thyme, or savory. The meat is vacuum sealed or sealed using the displacement method to remove air, then cooked sous vide in a water bath set between 135°F for rare and up to 150°F for well-done, held for 1 hour or more. This technique ensures the pork is cooked evenly with a tender, juicy texture throughout.
After sous vide cooking, the pork is sliced to preferred thickness and served warm. An optional final step involves brushing with olive oil and quickly searing or grilling to create a flavorful crust. The dish is paired with blackberry sauce, adding a sweet and tangy contrast to the savory pork.
This method allows for flexible timing, as the pork can be held at temperature for up to an additional 2 hours without loss of quality, making it convenient for meal timing. The gentle cooking preserves moisture and tenderness that conventional methods may not achieve.
Brushing barbecue or other sauces before searing enhances caramelization and flavor in the finishing step. The recipe prioritizes precise temperature control and proper sealing to maximize texture and taste.
Ingredients
- 1 lb pork tenderloin
- 5-10 thyme rosemary or savory are good substitutes, sprigs or ½ teaspoon dried thyme
- 1 teaspoon salt or kosher salt, sea salt
- ½ teaspoon black pepper ground
- 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
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
- The pork can be held at sous vide temperature for up to 2 additional hours after the initial 1-hour cook without affecting quality.
- Brushing a BBQ or blackberry sauce on before searing helps caramelize the surface and adds flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
