This sous vide pork tenderloin is the best way to cook this cut of meat. It results in juicy, moist and tender pork tenderloin every single time! We pair it with a simple cider garlic sauce that is easy to make and will add extra savory flavor to your meal.
Have you ever cooked pork only to find it turned out dry or overcooked? You’re not alone. That’s where the beauty of sous vide comes in—this cooking method eliminates guesswork, ensuring a juicy and tender outcome every time.
Sous vide cooking is the best way to get perfectly cooked foods! It is a style of cooking that offers the utmost precision in controlling just how cooked you’d like your food to be. This low and slow-technique is ideal for ensuring that every bite of food reaches its peak flavor!
Unlike traditional methods of cooking at a higher temperature, this method lets you cook to the exact temperature you need and trust the precision cooker will give you amazing results.
We love our sous vide machine and already have a long list of recipes that you might enjoy just as much as this one.
Sous vide ribeye, sous vide wild turkey breast, herbed rack of lamb, sous vide tomahawk, and sous vide duck legs are all so delicious.
Why This Sous Vide Recipe Works
This sous vide pork tenderloin recipe makes a roast that is juicy, flavorful and so tender!
It cooks to the perfect temperature and then gets a quick sear in a heavy skillet to brown on all sides.
A great way to add even more extra flavor is to serve it with our simple (and optional) pan sauce. Apple cider, white wine and garlic create a sweet and savory sauce that is so good drizzled over a slice of juicy tenderloin.
This recipe is:
- tender and juicy (say goodbye to dry pork!)
- meaty and flavorful
- the best way to get perfect results.
The Ingredients
Just a few simple ingredients are all you need to make this recipe. The cider garlic sauce is optional, but definitely recommended. 😉
You will need:
- pork tenderloin (
- kosher salt and ground black pepper
- garlic cloves
- vegetable oil
- butter
And for the sauce:
- natural apple cider
- white wine
- chicken broth
- garlic cloves, grated or minced
- Dijon mustard
- Worcestershire sauce
- cornstarch
- cold water
- salt and pepper, to taste
Recipe Highlights for Pork Tenderloin in the Sous Vide
What we love the most about this recipe is that it is a foolproof way to getting the meat to the ideal internal temperature. Plus, it’s super simple, too.
Follow the steps below and make sure to check out the full recipe card at the bottom of the page.
Fill your container with water and attach the immersion circulator unit. Set it to the desired temperature (see chart below). Season the meat, then slide it into the bag.
Seal the bag. Once the water has reached temperature, place the bag in the water bath to cook.
Remove the bag from the water bath. Reserve any liquid that get released and discard the herbs and garlic. Pat dry the pork with paper towels.
Add oil to a pan or cast iron skillet and heat over high heat. Give the tenderloin a good sear on all sides to brown. Add the butter, herbs, and garlic along with any juices from the bag. Baste it in the butter mixture as it browns.
Remove from the cast iron skillet. Place tenderloin on a cutting board and let it rest for a couple of minutes.
Slice the pork and arrange it on a platter. Drizzle the skillet juices over the slices. If making the cider garlic sauce, you can follow those steps and let it cook at the same time you sear the pork.
Temperature for Sous Vide Pork Tenderloin
Similar to steak, the internal temperature (or doneness) for sous vide pork tenderloin will vary based on your own preference. Refer to the chart below and set your precision cooker to the temperature you like.
Since the cooking time is based on the size of the meat, it will take the same amount of time no matter what temperature you select.
On average, a tenderloin will weigh 1 to 1-½ pounds, and it will be about 1-½ inches thick. It will take a minimum of 90 minutes to cook to the temperature you set for the sous vide.
You can’t overcook the meat. However, we don’t recommend leaving the meat in the water longer than 4 hours because the texture will start to change.
| Temperature / Time | Texture |
|---|---|
| 130°F to 132°F / 90 min. to 4 hours | soft, very juicy, slightly mushy |
| 138°F to 140°F / 90 min. to 4 hours | tender, slightly firm, juicy |
| 143°F to 145°F / 90 min. to 4 hours | tender, juicy, meaty |
| 149°F to 150°F / 90 min. to 4 hours | firm but springy, slightly juicy |
| 158°F to 160°F / 90 min. to 4 hours | firm, fibrous, dry |
Cooking Tips for Success
- If you do not have vacuum seal bags, you can use a zipper-lock bag instead. Make sure to push out any excess air from the bag before sealing it.
- Generously season the pork with salt and pepper. You can also add your own favorite fresh herbs, spices, or try a dry rub like our tri tip rub or our pot roast seasoning.
- When searing the pork, make sure to use a really hot pan that has a heavy-bottom You will also need an oil that has a high smoke point (we use canola oil).
- The cider garlic sauce is on the thin side. If you prefer a thicker gravy-like consistency, add a 1/2 tablespoon more of cornstarch.
- Don’t confuse a pork tenderloin with a pork loin. They are different cuts of meat and require different cooking times. The tenderloin is long and thin, while the pork loin is thick and wide.
Recipe Variations
Herb-Infused Sous Vide Pork Tenderloin
- Incorporate finely chopped herbs into the seasoning before sealing the sous vide bag. I like using rosemary, thyme, and sage.
- For the finishing step, add a few extra sprigs of the fresh herbs to the skillet for an aromatic touch.
- Replace the cider in the garlic sauce with a combination of chicken broth and a splash of white wine, enhancing the herbal notes.
Spicy Asian-Inspired Tenderloin with Pan Sauce
- Replace 1 tablespoon of vegetable oil with sesame oil.
- Add 1-2 teaspoons of crushed red pepper flakes and a tablespoon of finely minced fresh ginger to the seasoning mix.
- Substitute the cider in the sauce with equal parts of soy sauce and water.
Frequently Asked Questions
It will take a minimum of 90 minutes to cook a pork tenderloin in a sous vide. You can leave the meat in the hot water bath for up to 4 hours.
Yes, if you place the meat in the sous vide water while it is still frozen, then cook it for a minimum of 2 hours and 15 minutes and up to 4 hours.
Yes, if you cook multiple tenderloins, then package them in separate bags so they cook evenly.
The sous vide cooks pork tenderloin perfectly. The texture, juiciness and flavor of the pork is unmatched. We know you’ll love it!
Helpful Tools for this Pork Tenderloin
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Sous Vide Pork Tenderloin
Ingredients
For the Pork:
- 1 pork tenderloin about 1-1/4 pound
- Kosher salt and freshly ground black pepper
- 3-4 garlic cloves
- 1 tablespoon vegetable oil
- 1 tablespoon butter
Cider Garlic Sauce
- 2 cups natural apple cider
- 1/2 cup white wine
- 1/2 cup chicken broth
- 3 garlic cloves grated or minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1/4 cup cold water
- Salt and pepper to taste
Instructions
Prepare and Cook the Pork:
- Fill your container with water, attach the immersion circulator unit and set it to the desired temperature according to the chart in the notes. The tenderloin in the photos was cooked to 136°F.
- Fold a wide cuff at the top of the sous vide bag. This step will keep the sealing area clean, ensuring a good seal to the bag.
- Season the pork well with salt and pepper, then slide it into the bag with several sprigs of herbs and garlic, reserving a couple of sprigs for finishing.
- Seal the bag, and when the sous vide unit has reached temperature, place the bag in the water.
- Cook for a minimum of 90 minutes. You can let the tenderloin cook for as long as 4 hours without adversely changing the texture of the meat. Cooking it longer will not overcook it, but the fibers will start to break down and make the meat mushy with a longer cook time.
Finishing the Pork Tenderloin:
- Remove the bag with the tenderloin from the water container, open the bag and remove the pork. Reserve any liquid that has been released from the pork, and discard the herbs and garlic.
- Pat the pork dry with paper towels. Add oil to a heavy skillet and heat over high heat until the oil just begins to smoke.
- Place the pork in the skillet and cook, occasionally turning, to brown all sides, about 2 minutes total.
- When the pork is browned on one side, turn it over and add the butter, herbs, and garlic. If you have reserved any liquid from the sous vide bag, add that as well. As the butter melts, tilt the skillet and spoon the liquid over the pork until browned.
- Transfer the pork to a cutting board and allow it to rest for 1 to 2 minutes.
- Slice the pork and arrange it on a platter and tip the skillet juices over the slices.
For the Cider Garlic Sauce:
- In a saucepan set over medium-high heat, bring the cider, wine, broth, and garlic to a boil. Reduce the heat to low and simmer until the liquid gets reduced to half the volume. Stir in the mustard and Worcestershire sauce.
- In a small dish, combine the cornstarch and cold water. Spoon several tablespoons of the hot mixture into the cornstarch slurry, then whisk the slurry into the hot mixture. Cook over medium heat until slightly thickened.
- Pour the sauce into a small pitcher or dish and serve with the pork tenderloin.
Notes
- A heavy-duty freezer bag can be substituted for a vacuum sealer bag. You will need to ensure the air is removed from the bag.
- Use any herbs, rubs, or spices you wish to season the pork.
- Be generous with the salt and pepper.
- For the finishing, use high-smoke point oil such as canola oil and a really hot, heavy-bottomed skillet.
- The sauce will be thin so if you like a thinner sauce, increase the cornstarch from 1 tablespoon to 1-1/2 tablespoons.
Temperature for Sous Vide Pork Tenderloin
- 130°F to 132°F = soft, very juicy, slightly mushy
- 138°F to 140°F = tender, slightly firm, juicy
- 143°F to 145°F = tender, juicy, meaty
- 149°F to 150°F = firm but springy, slightly juicy
- 158°F to 160°F = firm, fibrous, dry
Nutrition
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