Sous Vide Pork Tenderloin | Juicy, Moist, And 5 Minutes Prep

This sous vide pork tenderloin is cooked to perfection- juicy and moist. This method for cooking pork is easy and doesn’t leave any room for error.  

 Cooking pork can sometimes be fickle, but not with the right cooking method.

We’ve enjoyed instant pot pork chops, air fryer pork tenderloin (and chops!) and now, this sous vide pork tenderloin. 

Why you’ll love this recipe

• A fool-proof cooking technique. Pork tenderloin is not a cheap cut of meat and you certainly don’t want to ruin it. With the sous vide cooking technique, you get perfectly cooked pork tenderloin every time. 
• Juicy and flavorful. The sous vide cooking technique allows you to pack a lot of flavor into the pork without drying it out. 
• Easy. Sous vide only sounds complicated. In reality, cooking pork this way is the easiest way to get this cut to taste its best. Select the temperature on the sous vide machine, cook the meat, then give it a good sear, and serve. 

What I love about this recipe is that it is so easy to customize with tons of flavors. Simply season the meat with your favorite marinade or sauce and cook it up! 

Ingredients needed

This recipe calls for very simple ingredients. Besides the pork and some seasonings, there isn’t much else. Here is what you’ll need: 

• Pork tenderloin. This pork cut gets ultra-tender when cooked with the sous vide technique. 
• Garlic. Crush the garlic cloves to help release more flavor. 
• Thyme. Use a few sprigs of fresh thyme to make the pork aromatic. 
• Shallots. Sliced onions add a mild flavor to the pork. You can omit them if you want to or use white onion instead. 
• Butter. To sear the pork after cooking it in the sous vide machine. 
• Salt and pepper. To taste. 

How to sous vide pork tenderloin

Step 1- Prep the pork

Preheat the sous vide machine to 140F degrees. Season the pork tenderloin with salt and pepper.

Place it in a vacuum bag along with thinly sliced shallots, crushed garlic cloves, and sprigs of thyme. Seal the bag using a vacuum sealer. 

Step 2- Sous vide the pork

Place the bag with the pork tenderloin in the water bath making sure it is fully submerged. Cook for at least 45 minutes.

After 45 minutes, remove the meat from the bag and discard the onion, garlic, and sprigs of rosemary. 

Step 3- Sear the pork

Heat butter in a skillet on high heat. Sear the pork tenderloin on all sides for about 2 minutes. 

Slice the pork tenderloin and serve immediately. 

How to sous vide pork without a machine

You can make sous vide pork tenderloin even if you don’t have a sous vide machine. Here’s how.

1. Fill a large pot with water. 
2. Mount a thermometer on the side of the pot. 
3. Heat the water to the desired temperature and adjust the heat to keep the temperature steady. 
4. Package the pork tenderloin and submerge it in the water bath. 
5. Putting the meat in the water causes the water temperature to drop. You will need to readjust it to achieve the needed temperature again. 
6. Cook the pork tenderloin for the needed amount of time. 

Flavor variations

You can change up the flavor of sous vide pork tenderloin by using different combinations of fresh herbs and spices. 

Fresh herbs you can use for pork tenderloin include rosemary, oregano, sage, basil, cilantro, and parsley. Spices that work well in cooking pork sous vide include garlic powder, cumin, paprika, and coriander.

Another great way to change up the flavor of the sous vide pork tenderloin is to sear it before cooking it in the water bath. 

Tips to make the best recipe 

• Be generous with the seasoning. Using a proper amount of salt and pepper is essential in bringing out the natural flavor of the pork. 
• Use more aromatics when searing the pork tenderloin. A few cloves of garlic and a sprig of fresh rosemary added to the skillet will further enhance the flavor of the sous vide pork tenderloin. 
• Don’t overcook the meat. Be careful to not overcook the pork when searing it. Two minutes in total is enough to get a nice color on the cut from all sides. 

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered, for up to five days. 

To freeze: Place the cooked and cooled pork in a shallow container. Store it in the freezer for up to 6 months. 

To reheat: Microwave portions of the pork for 30-40 seconds or warm up in a non-stick skillet until hot. 

More sous vide recipes to try

Frequently asked questions

• 1 lb pork tenderloin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic minced
• 1 small shallot thinly sliced
• 2 sprigs thyme
• 2 tablespoons butter

• Preheat the water bath using the Sous vide machine to 140F.

• Season the meat with salt and pepper on all sides.

• Place the meat in a vacuum bag with garlic, shallot, and thyme. Seal the bag with a vacuum sealer.

• Place the bag with meat in the water bath, totally submerged in water and cook for at least 45 minutes.

• Remove the pork tenderloin from the bag and discard the herbs.

• Add butter to a non-stick skillet and sear the pork on all sides.

• Slice and serve immediately.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.  TO FREEZE: Place the cooked and cooled pork in a shallow container. Store it in the freezer for up to 6 months.  TO REHEAT: Microwave portions of the pork for 30-40 seconds or warm up in a non-stick skillet until hot. 

Serving: 1serving | Calories: 182kcal | Carbohydrates: 2g | Protein: 24g | Fat: 8g | Sodium: 397mg | Potassium: 487mg | Fiber: 0.4g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg | NET CARBS: 2g