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Sous Video Pork Tenderloin Recipe

This nearly foolproof sous vide recipe makes the most tender and juicy pork tenderloin every time! It starts with a simple brine and finishes with a quick sear for an easy yet incredibly flavorful dish.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Brine Time
2 hrs
Total Time
3 hrs 50 mins
Servings: 4 servings
Calories: 166 kcal
Course: Main Course
Cuisine: French , American

Ingredients

For the Brine –
  • 1 cup hot tap water
  • ¼ cup kosher salt
  • 1 cup apple cider or apple juice
For the Pork Tenderloin –
  • 1 - 1.5 pounds pork tenderloin
  • 1 tablespoon Dijon mustard
  • ½ teaspoon cracked black pepper

Instructions

    Cup of Yum
  1. For the Brine: Pour 1 cup of hot water and 1/4 cup of salt in a large zip bag. Shake to dissolve the salt in the hot water. Then add the apple cider to the brine mixture.
  2. Place the pork tenderloin in the brine and zip the bag closed. Refrigerate to brine the pork at least 2 hours, but up to 24 hours.
  3. Place a large pot (or deep container) on the countertop. Clamp the sous vide device to the side of the pot. Fill with water to the minimum line marked on the sous vide. Set the sous vide to preheat to 145°F.
  4. While the water is heating, remove the pork tenderloin from the brine. Pat it dry with paper towels, then rub it with an even layer of Dijon mustard. Sprinkle it with black pepper on all sides. Place in another large zip bag, or a vacuum seal bag.
  5. If using vacuum seal bags, use the suction device to suck all the air out of the bags, leaving the corner with the valve dry. If using a gallon Ziploc bag you will need to seal it as you lower the pork into the water, to push out all the air.
  6. Once the water has reached 145°F lower the zip bags into the water. If using vacuum seal bags, keep the vacuum valve corner of the bag above the waterline. Use a clamp to secure the bag to the side of the container, so the valve stays dry. Make sure the pork tenderloin is completely submerged but the corner with the flap is above the water. If using classic zip bags, slowly lower the bag into the water so that all the air is pushed up and out of the bag. Once the air is completely up to the zipper, carefully zipped them closed so water does not get in the bag. You can then clamp them to the side, but it does not have to be secured like vacuum bags.
  7. Make sure the pork is completely submerged in water. If needed, place a plate over it to push it down.
  8. Sous Vide the pork for 1 ½ to 2 hours, for a perfect soft medium-pink interior.
  9. Once the pork tenderloin Has been in the water for at least one and a half hours, place a large cast-iron skillet over medium high heat.
  10. Remove the pork tenderloin from the bag. When the skillet is hot, placed the pork tenderloin in the skillet to sear for 2 to 3 minutes per side to create a crust.
  11. Remove from the skillet. Allow the pork to rest for five minutes so the juices re-distribute. Then slice and serve warm.

Notes

  • Leftovers will keep well for up to 3-4 days in the refrigerator. Let the tenderloin cool completely and wrap in a layer of plastic cling wrap or seal in a Ziploc bag.

Nutrition Information

Serving 0.25lbs Calories 166kcal (8%) Carbohydrates 7g (2%) Protein 24g (48%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 74mg (25%) Sodium 7179mg (299%) Potassium 516mg (15%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 7IU (0%) Vitamin C 1mg (1%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 166

% Daily Value*

Serving 0.25lbs
Calories 166kcal 8%
Carbohydrates 7g 2%
Protein 24g 48%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 74mg 25%
Sodium 7179mg 299%
Potassium 516mg 11%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 7IU 0%
Vitamin C 1mg 1%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.