Craving restaurant-quality pork tenderloin at home? The sous vide method delivers juicy, evenly cooked pork every time, finished with an herbaceous butter baste that tastes like it costs a fortune.
Table of Contents
- Ingredients for sous vide tenderloin – pork
- How to sous vide pork tenderloin
- Tips for cooking pork tenderloin
- Why You’ll Love This Recipe
- How to Serve
- Leftovers and Storage
- More pork tenderloin recipes
- Recipe card
This recipe elevates pork tenderloin — not pork loin — to fine-dining levels at home. Pork tenderloin is a small, prized cut equivalent to beef tenderloin and responds beautifully to precision cooking. Cooking sous vide ensures edge-to-edge doneness without overcooked edges.
After the bath, a quick sear in butter with rosemary, thyme, and garlic builds a fragrant crust. Finish with an optional mustard cream sauce made from the pan drippings for a rich, tangy complement.
Ingredients for sous vide tenderloin – pork
- 2 pork tenderloins
- 1 tbsp Kosher salt
- 4 tbsp unsalted butter
- 3 garlic cloves, smashed
- 2 sprigs fresh rosemary
- 4–5 sprigs fresh thyme
- Black pepper
How to sous vide pork tenderloin
- Prep the pork:
- Remove from packaging and pat dry.
- Use a sharp knife to remove the silverskin and trim for even thickness.
- Season liberally with kosher salt and seal in vacuum bags, removing as much air as possible.
- Sous vide the pork:
- Set the precision cooker to 140°F.
- Submerge the sealed pork in the water bath and cook for 2–3 hours.
- When done, remove the bag, reserve any juices for sauce, and pat the tenderloins dry.
- Sear the pork:
- Preheat a cast-iron or carbon steel skillet over medium-high heat.
- Add butter, smashed garlic, rosemary, and thyme to flavor the butter.
- Sear the tenderloins quickly, about 45–60 seconds per side, rotating and basting to form a browned crust.
- Serve:
- Rest the pork for 5 minutes, then slice against the grain into ½-inch slices.
- Season with freshly ground black pepper and an extra pinch of salt if needed.
- Optionally, make a dijon mustard cream sauce from pan drippings to spoon over the slices.
Tips for cooking pork tenderloin
- Temperature control: Keep the water at a steady temperature for consistent doneness.
- Pat dry before searing: Dry meat sears better and develops a superior crust.
- Don’t overcrowd the pan: Sear in batches if necessary to avoid steaming.
- Use fresh herbs: Fresh rosemary and thyme release more aromatics while basting.
Why You’ll Love This Pork Tenderloin Recipe
This sous vide pork tenderloin brings gourmet results to your kitchen. The sous vide bath cooks the meat evenly from edge to edge, producing a tender, juicy texture that’s difficult to achieve with traditional roasting. A fast sear in herb-infused butter adds caramelized flavor and an irresistible crust. The optional mustard cream sauce elevates the dish for special occasions or weeknight dinners alike.
How to Serve
Pork tenderloin pairs well with lighter sides to balance its richness: roasted green beans, a crisp salad, or air-fryer vegetables are excellent choices. Slice the pork and spoon mustard cream sauce over the top for an elegant presentation. Smoked cabbage is another complementary side if you want to add a smoky contrast.
Wine Pairing
Pair this light protein with a crisp, dry white wine such as Sauvignon Blanc, Pinot Grigio, or Albariño for a refreshing complement.
Leftovers and Storage
After cooling, wrap any leftover tenderloin tightly in foil or plastic wrap and refrigerate for up to 3 days.
To reheat: Preheat the oven to 325°F. Wrap the pork in foil and warm for 10–12 minutes, or until heated through. Reheating gently preserves moisture and texture.
More delicious pork tenderloin recipes
Recipes With Pork
Juicy Perfectly Grilled Pork Tenderloin
Recipes With Pork
Smoked Bacon Wrapped Pork Tenderloin
Recipes With Pork
Oven Roasted Pork Tenderloin
Dinner Recipes
Pork Tenderloin over Three Cheese Gnocchi
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Sous Vide Pork Tenderloin Recipe
Recommended Equipment
- Sous vide machine
- Sous vide vacuum bags
- Vacuum sealer (optional)
Ingredients
- 2 pork tenderloins
- 1 tbsp Kosher salt
- 4 tbsp unsalted butter
- 3 garlic cloves, smashed
- 2 fresh rosemary sprigs
- 4–5 fresh thyme sprigs
- Black pepper, to taste
Instructions
Prep the pork tenderloin
- Remove tenderloins from packaging and pat dry.
- Trim silverskin and any uneven pieces so the meat cooks uniformly.
- Season all over with kosher salt and place in vacuum-seal bags; remove air and seal.
Sous vide the pork tenderloin
- Preheat the sous vide bath to 140°F.
- Submerge the sealed pork and cook 2–3 hours. Use a rack or weight if needed to keep the bag submerged.
- When finished, remove from the bath, open the bag, reserve juices for a sauce if desired, and pat meat dry.
Sear the pork tenderloin
- Heat a cast-iron or carbon steel skillet over medium-high heat.
- Add butter, garlic, rosemary, and thyme to the pan to flavor the butter.
- Sear the tenderloins quickly, 45–60 seconds per side, rotating and basting to develop a crust. Remove from heat.
Serve
- Let rest for 5 minutes, then slice against the grain into ½-inch slices.
- Season with a pinch of salt and freshly ground black pepper. Spoon mustard cream sauce over the slices if using.
Notes
USDA guidance indicates pork is safe at 145°F; a slight pink center is normal. For the most accurate results, use a reliable meat thermometer.
Mustard Cream Sauce: Deglaze the searing pan with a splash of stock or wine, whisk in dijon mustard and cream, reduce slightly, then return sliced pork to the pan to coat before serving.
Nutrition (per serving)
Calories: 796 kcal | Carbohydrates: 1 g | Protein: 125 g | Fat: 29 g | Saturated Fat: 12 g | Sodium: 1479 mg