Sous Vide Pork Tenderloin

A spoon full of sauce being drizzled on a plated pork tenderloin on mashed potatoes.

The sous vide method of cooking ensures perfectly cooked foods every time. This recipe for Pork Tenderloin sous vide style is easy and results in a juicy, tender piece of meat cooked to your exact taste. A simple cider garlic sauce can be made while the pork cooks and boosts the flavor to your dinner.

5 from 11 votes

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Prep Time: 10

Cook Time: 1

Additional Time: 2

Total Time: 1 12

Servings: -4 Servings

Calories: 191kcal

Author: Pat Nyswonger

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
½ cup white wine
½ cup chicken broth
3 garlic cloves grated or minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
¼ 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