sous vide pork tenderloin recipe

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The Best sous vide pork tenderloin recipe

Pork tenderloin is one of those rare meals that feels special without needing to be. There’s something about the way it breaks apart at the bite, so tender and juicy, that makes it feel like a real treat—even when it’s just a simple family dinner. I love this recipe because it’s foolproof, yet it still feels indulgent. No fancy techniques, no stress, just a few hours of waiting while the oven does all the work. My kids have come to expect it at our weekly Sunday roasts, and honestly, they don’t even notice how healthy it is compared to what they’re used to. It’s lean, packed with flavor, and the perfect balance of protein without being overpowering. Plus, it’s so easy to prep ahead—just slice it up, wrap it in foil, and pop it in the fridge for a quick weeknight meal. No one ever guesses how it’s made, but they always ask for seconds.
Perfectly Cooked Sous Vide Pork Tenderloin

Perfectly Cooked Sous Vide Pork Tenderloin

4.6 from 623 votes

Tender, juicy pork tenderloin cooked to perfection using sous vide for a restaurant-quality result at home. The gentle heat ensures every bite is melt-in-your-mouth tender.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pork
  • 2 lbs pork tenderloin
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
For the Pan Sauce
  • 3 tbsp unsalted butter
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 cup chicken stock

👨‍🍳Directions

  1. 1
    Pat the pork tenderloin dry with paper towels and season generously with salt, pepper, garlic powder, and onion powder. Rub with olive oil to help it caramelize later.
  2. 2
    Place the pork in a sous vide bag or directly in the water bath. Set the temperature to 140°F for medium-rare (145°F for medium). Cook for 2 hours 30 minutes.
  3. 3
    While the pork cooks, prepare the pan sauce by melting butter in a saucepan over medium heat. Stir in Dijon mustard, rosemary, thyme, and chicken stock. Simmer until slightly thickened.
  4. 4
    After cooking, remove the pork from the bag and transfer it to a cutting board. Sear in a hot skillet with a little oil for 2–3 minutes per side until golden brown. Pour the pan sauce over the pork.

🔧Equipment

  • Sous vide cooker or immersion circulator
  • Large pot with a thermometer
  • Aluminum foil
  • Mixing bowl
  • Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14💛Saturated Fat: 4❤️Cholesterol: 80🧂Sodium: 550🌾Total Carbs: 12🥦Dietary Fiber: 3g🍬Sugars: 10🥩Protein: 30

📝Notes

Tips: For extra flavor, marinate the pork in a mix of olive oil, garlic, and herbs for 30 minutes before cooking. Slice the pork against the grain for the most tender texture. If you don’t have a sous vide machine, use a water bath with a thermometer and cook at 160°F for 3 hours.

Watch Video Of How Perfectly Cooked Sous Vide Pork Tenderloin Works

This sous vide pork tenderloin is a foolproof way to impress your family without stressing over timing or overcooking. Whether you’re serving it at a casual dinner or a bigger gathering, the tender, juicy result always feels special—no last-minute pan-frying or worrying about dry meat. It’s the kind of dish that lets you focus on enjoying the moment instead of fixing things.

❓ Frequently Asked Questions About Perfectly Cooked Sous Vide Pork Tenderloin

How long should I vacuum-seal the pork tenderloin before cooking?

Vacuum-seal the pork tenderloin for at least 30 minutes before cooking to ensure even cooking and maximum flavor retention. For best results, seal it for about 1 to 2 hours before placing it in the sous vide bath.

What temperature should I set my sous vide machine for?

For perfectly tender pork tenderloin, set your sous vide machine to 145°F (63°C). This temperature ensures the meat stays juicy while achieving a safe internal doneness.

Can I use a regular oven to finish the cooking after sous vide?

Yes, you can finish the cooking by searing the pork tenderloin in a hot oven (450°F/232°C) for 5–10 minutes or by pan-searing it directly over high heat. This adds a crispy exterior while keeping the inside tender.

How do I check if the pork is cooked safely?

Use a meat thermometer to check the thickest part of the pork. It should reach 145°F (63°C) for doneness. If you don’t have a thermometer, the meat will feel slightly firm but still tender when gently pressed.

What if I don’t have a sous vide machine? Can I still make this dish?

Yes! You can achieve similar results using a pressure cooker (like an Instant Pot) at high pressure for 1–1.5 hours at 145°F (63°C). Alternatively, slow-cook it in a pot at a low simmer for about 3–4 hours for a tender result.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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