Sous Vide Pork Tenderloin

  By Sous Vide Guy    

February 16, 2017

Pork tenderloin. Why don't we hear of this more often? This beautiful, tender cut of meat is often overlooked while perusing the meat section of your local grocery store. I think this is because most home cooks think pork has to be cooked to 160 degrees F for safety reasons - and 160F pork is DRY. But... did you know eating pink pork is about as safe as eating pink beef? Even MORE safe when factoring in the pasteurization time of sous vide.

Long story short, sous vide pork tenderloin is an unsung hero of the cheap-yet-delicious meals and is one of our favorite things to cook.

  • Prep: 10 mins
  • Cook: 1 hr 30 mins
  • Yields: 2 - 4 Servings

Ingredients

1 Pork Tenderloin

Marinade of Choice

Medium Rare

130°F [1.5 hour]

Medium

140°F [1.5 hour]

Medium Well

150°F [1.5 hour]

Well Done

160°F [1.5 hour]

Directions

Prepare it

1(Optional) Marinate pork tenderloin for 24 hours.

2Pre-heat water bath to your ideal temperature (see chart on the right). We prefer 140°F.

3Vacuum seal the pork tenderloin or place it in a heavy duty Ziploc bag using the water displacement method.

Cook it

1Place packaged pork tenderloin in water bath and cook for 1 - 3 hours.

2Remove tenderloin and pat dry with paper towels.

Sear it

1Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).

2Sear on hot cast iron pan using for 1 minute, flipping every 15 seconds.

3Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 or so.

4(Optional) Break out the searing torch if you're feeling adventurous for a perfect crust.

Serve it

1Cut the pork tenderloin in half-inch to inch-sized slices. If desired, serve with pan sauce made from bag juices and remaining marinade.

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