Sous Vide Pork Tenderloin Recipe

Overhead shot of sous vide cooked pork tenderloin on grey plate with bowl of chimichurri sauce.

Learn how to Sous Vide Pork Tenderloin with juicy & delicious results every time. Plus, tips on flavoring your pork in several different ways. You can even sous vide a frozen pork tenderloin. Serve it alongside a yummy chimichurri or romesco sauce.

I love that sous vide is basically a set it and forget it way of cooking. Meaning you can put your food in the water bath, walk away, and let it cook for anywhere to an hour to hours on end with no fear of overcooking. That’s because sous vide cooks up to a certain temperature, and then just holds your food there until you’re ready to eat.

It’s the perfect tool for cooking on busy nights. I’ve used the sous vide to make juicy chicken breasts, filet mignon, ribeye, and even octopus. And while I’ve made sous vide pork chops, today I wanted to test out making an entire pork tenderloin. 

The results were just as I expected – totally tender and so juicy and flavorful! And as delicious as it was on its own, I decided to just take it over the top by serving it with chimichurri sauce.

What is the Difference Between Pork Loin and Pork Tenderloin?

  • Pork tenderloin is a long, narrow piece of meat (like beef tenderloin). A pork loin is a bigger cut of meat that is wider and can be either boneless or bone-in (like a ribeye roast). 

Uncooked pork tenderloin on plate

What Temperature Do You Sous Vide Pork Tenderloin?

  • Medium-Rare // 130-degrees: Pork will be very juicy, and slightly pink. 
  • Medium // 139-degrees: Pork will be tender, firm, and juicy with a hint of pink. (My preferred temperature) 
  • Well Done // 160-degrees: Pork will be firm and dry. 

How Long Does it Take to Sous Vide Pork Tenderloin?

  • Cook pork tenderloin for 1-4 hours sous vide. 

Can You Overcook Pork Sous Vide?

  • While your food will not overcook in sous vide, it can lose texture and become mushy. So, for cuts of meat, like pork, chicken and steaks, I aim to not cook for longer than four hours.

Is it OK to Eat Pork Tenderloin a Little Pink?

  • Pork is safe to eat as long as it’s cooked to 130-degrees, which will be slightly pink. I prefer my pork cooked sous vide to 139-degrees as the texture is a bit more firm and less pink inside. 

How to Season Sous Vide Pork Tenderloin

I like to season my pork tenderloin simply with salt and pepper and a couple sprigs of thyme before putting it in the bag to sous vide.

If you’d like to season the pork further, it is preferred to use a dry rub or thick sauce to season sous vide pork tenderloin. The reason being that you need to vacuum seal the bag before the sous vide cooking process. Marinades with excess liquid tend to make that sealing process difficult. 

Dry Rub Options

  • Lemon Zest + Oregano
  • Orange Zest + Rosemary
  • Taco Seasoning
  • Cajun Seasoning
  • Seasoning Salt
  • BBQ Sauce
  • Honey Mustard

Sous Vide Vacuum Seal Bags & Vacuum Sealing

  • After cooking sous vide for a while, I decided it was definitely worth the investment to purchase a FoodSaver® Vacuum Sealer. While you can seal using the water displacement method, I always found that I wasn’t quite able to get all the air out of my bag effectively. With the FoodSaver® Vacuum Sealer Bags the seal is extra tight. I also love that I can use the sealer to seal my meat right when I purchase it from the store, ensuring that it stays extra fresh. Or, you can even pop that meat right in the freezer after sealing it. Then you can sous vide from frozen, with no need to defrost first!

Can you Sous Vide Pork Tenderloin in its Original Package? 

  • In general it’s safer to rebag meat before cooking sous vide. Store packaging can vary, and the types of seal used can be different. Some are glued, and some are heat sealed. Glued packaging will come apart during the sous vide process. Heat sealed packaging can be identified by their rough pattern where the seal is. If you are cooking in the original packaging, be sure to remove any labels as they will fall off and can become lodged in the air flow chamber. 

How to Sous Vide Pork Tenderloin

  • Vacuum seal to remove as much air as possible.
  • Cook 1-4 hours at your preferred temperature (139-degrees for medium).
  • Remove from sous vide and pat dry well with paper towels.
  • Sear pork tenderloin in a heavy skillet.

How to Sear Sous Vide Pork Tenderloin: 

  • Pat cooked pork tenderloin very dry with paper towels.
  • Heat oil in a large cast iron skillet over high heat.
  • Once sizzling hot, add pork tenderloin and sear on one side for 30 seconds to 1 minute, until golden. Add butter. 
  • Flip the pork tenderloin and cook for 30 seconds to 1 minute longer, while continually spooning the butter mixture over the tenderloin. 
  • Remove from skillet and serve.

Can You Sous Vide Frozen Pork Tenderloin?

  • Yes! When cooking a frozen pork tenderloin sous vide, simply add one hour to the cook time (so cook for 2-5 hours).

Side view of sliced pork tenderloin on grey plate

Wine Pairings for Pork Tenderloin: 

  • Pork pairs awesomely with Pinot Noir. It’s a light bodied red that doesn’t overpower the flavors and the bright acidity is a nice match for the slight fattiness in the pork.

If you loved this Sous Vide Pork Tenderloin recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings. 

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

What to Serve with Pork Tenderloin:

Sous Vide Recipes:

Overhead shot of sous vide cooked pork tenderloin on grey plate with bowl of chimichurri sauce.

Sous Vide Pork Tenderloin Recipe

Learn how to Sous Vide Pork Tenderloin with juicy & delicious results every time. Plus, tips on flavoring your pork in several different ways. You can even sous vide a frozen pork tenderloin. 
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Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people

Ingredients

  • 1 pork tenderloin (about 1 pound)
  • Kosher salt & pepper
  • 3 sprigs fresh thyme
  • 1 Tablespoon vegetable oil (or canola oil)
  • 2 Tablespoons butter

Instructions

  • Set sous vide to 139-degrees.
    Sous vide set to 139
  • Slide the pork tenderloin into a FoodSaver bag and seal using a vacuum sealer. Alternatively, you can use a ziploc bag and the water displacement method.
    Pork sealed in foodsaver bag
  • Place the bag in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for the desired time (1 to 4 hours).
  • Remove pork tenderloin from bag and place on a paper towel-lined plate. Pat it very dry with paper towels then season again with salt and pepper.
    Sous vide cooked pork tenderloin on plate being seasoned
  • Heat oil in a large cast iron skillet over high heat.
  • Once sizzling hot, add pork tenderloin and sear on one side for 30 seconds to 1 minute, until golden. Add butter.
  • Flip the pork tenderloin and cook for 30 seconds to 1 minute longer, while continually spooning the butter mixture over the tenderloin. Remove from skillet and serve.
    Seared pork tenderloin in cast iron skillet

Helpful Tips

If cooking pork tenderloin from frozen, add 1 hour to the cook time. 
You can easily double this recipe. The cook time will remain the same, but the amount of oil, butter and herbs used should be doubled as well. 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Sous Vide Machine

Nutrition

Calories: 625kcal | Carbohydrates: 1g | Protein: 94g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 310mg | Sodium: 286mg | Potassium: 1782mg | Sugar: 1g | Vitamin A: 175IU | Calcium: 27mg | Iron: 4mg

 

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