Sous Vide Pork Tenderloin


5 from 6 votes
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This sous vide pork tenderloin recipe yields juicy and moist meat every single time. The sous vide method is easy and doesn’t leave any room for error.

sous vide pork tenderloin.

If it isn’t evident from my slew of sous vide recipes, using a sous vide machine is a staple in my kitchen.

It cooks protein perfectly, even cuts notorious for drying out quickly, like sous vide pork chops and sous vide chicken breast. I’ve been experimenting with larger cuts of meat recently, and this sous vide pork tenderloin is now a firm family favorite.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to sous vide pork tenderloin
  4. How to sous vide pork without a machine
  5. Recipe tips and variations
  6. How to store leftovers
  7. Frequently asked questions
  8. More sous vide recipes to try
  9. Sous Vide Pork Tenderloin (Recipe Card)

Why I love this recipe

  • A fool-proof cooking technique. Pork tenderloin is not a cheap cut of meat, and you certainly don’t want to ruin it. With this cooking technique, you get perfectly cooked pork tenderloin with minimal cooking time.
  • Perfect texture. Honestly, I think cooking pork tenderloin this way yields the juiciest and most tender meat (even more so than a grilled pork tenderloin or air fryer pork tenderloin).
  • Easy. Sous vide sounds super fancy and complicated, but really, it’s such an easy technique; even my non-foodie family members could cook it up on a whim!
  • Fun twist on pork. As much as I love crispy pork belly or a pork butt roast, cooking pork using this method is something different and much appreciated!

What I love about this recipe is that it is so easy to customize with many flavors. Season the meat with your favorite marinade or sauce and cook it up! 

Ingredients needed

This recipe calls for very simple ingredients. Besides the pork and some seasonings, there isn’t much else. Here is what you’ll need: 

  • Pork tenderloin. I prefer to get my pork loin from a butcher because they often have the skin intact, and you can request them to remove it there and then. Grocery stores tend to provide it skinless, which can actually dry out the meat before even cooking.
  • Garlic. Crush the garlic cloves to help release more flavor. 
  • Thyme. Use a few sprigs of fresh thyme to make the pork aromatic. 
  • Shallots. Sliced onions add a mild flavor to the pork. You can omit them if you want to or use white onion instead. This onion variety yields a more mild flavor, but you can use. white or yellow onion if that is all you have on hand.
  • Butter. To sear the pork after cooking it in the sous vide machine. You can use olive oil or another cooking oil, but let’s be real- butter tastes better.
  • Kosher salt and black pepper. To taste. 

How to sous vide pork tenderloin

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep the pork. Preheat the sous vide machine to 140F degrees. Pat dry the pork with paper towels then season the pork tenderloin with salt and pepper.

seasoned pork tenderloin.

Step 2- Vacuum seal. Place it in a vacuum seal bag with thinly sliced shallots, crushed garlic cloves, and thyme sprigs. Seal the bag using a vacuum sealer. 

vacuum sealed pork.

Step 3- Sous vide the pork. Place the bag with the pork tenderloin in the water bath, ensuring it is fully submerged. Cook for at least 45 minutes.

pork tenderloin in sous vide cooker.

Step 4- Discard. After 45 minutes, remove the meat from the bag and discard the onion, garlic, and sprigs of rosemary. 

Step 5- Sear the pork. Heat butter in a cast-iron skillet or pan on high heat. Sear the pork tenderloin on all sides for about 2 minutes. 

seared pork tenderloin.

Step 6- Slice and serve. Slice the pork tenderloin and serve immediately. 

sliced pork tenderloin.

How to sous vide pork without a machine

While the sous vide cooker itself makes things easier, it’s actually very easy to cook the pork without it.

Start by filling a large pot with water, then mount the thermometer to the side. Next, heat the water to the desired temperature and adjust the heat to keep the temperature steady. Now, prep the pork as instructed, then submerge it in the water bath. Cook the pork, sear it, then serve.

Recipe tips and variations

  • Don’t overcook the meat. Be careful to not overcook the pork when searing it. Two minutes in total is enough to get a nice color on the cut from all sides. 
  • Rest the pork. With any kind of meat-heavy recipe, I like to rest the meat for a few minutes to let the juices redistribute before slicing.
  • Be generous with the seasoning. Using a proper amount of salt and pepper is essential in bringing out the natural flavor of the pork. 
  • Use more aromatics when searing the pork tenderloin. A few cloves of garlic and a sprig of fresh rosemary (or other fresh herbs) added to the skillet will further enhance the flavor of the pork.
  • Sear with a sauce. To amp up the flavor, I sometimes sear the cooked pork in BBQ sauce or some Dijon mustard. It forms a subtle crust and traps the juices in for one juicy pork tenderloin.

How to store leftovers

To store: Leftovers can be stored in the refrigerator, covered, for up to five days. 

To freeze: Place the cooked and cooled pork in a shallow container. Store it in the freezer for up to 6 months. 

To reheat: Microwave portions of the pork for 30-40 seconds or warm up in a non-stick skillet until hot. 

pork tenderloin sous vide.

Frequently asked questions

What temperature do you sous vide pork?

You can sous vide pork at temperatures of 130 to 160F degrees for 1 to 4 hours. Sous vide pork at 130F degrees if you are aiming for the medium-rare level of doneness and 150F degrees if you like it cooked to medium-well. 

Can you eat pork at 138 degrees?

It is not safe to eat pork at 138 degrees. To avoid health hazards, it is recommended to eat pork only when its internal temperature is 145 to 160F degrees in the thickest part. 

Can you sous vide frozen pork tenderloin?

If your pork is frozen, you will need to thaw it completely, pat it dry, then season it. Cooking the pork from frozen will yield dry and gummy meat.

More sous vide recipes to try

sous vide pork tenderloin recipe.

Sous Vide Pork Tenderloin

5 from 6 votes
This sous vide pork tenderloin is cooked to perfection- juicy and moist. This method for cooking pork is easy and doesn’t leave any room for error. Watch the video below to see how I make it in my kitchen.
Servings: 4 servings
Prep: 1 minute
Cook: 45 minutes
Total: 46 minutes



  • 1 pound pork tenderloin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic minced
  • 1 small shallot thinly sliced
  • 2 sprigs thyme
  • 2 tablespoons butter


  • Preheat the water bath using the Sous vide machine to 140F.
  • Season the meat with salt and pepper on all sides.
    seasoned pork tenderloin.
  • Place the meat in a vacuum bag with garlic, shallot, and thyme. Seal the bag with a vacuum sealer.
    vacuum sealed pork.
  • Place the bag with meat in the water bath, totally submerged in water and cook for at least 45 minutes.
    pork tenderloin in sous vide cooker.
  • Remove the pork tenderloin from the bag and discard the herbs.
  • Add butter to a non-stick skillet and sear the pork on all sides.
    seared pork tenderloin.
  • Slice and serve immediately.
    sliced pork tenderloin.


TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. 
TO FREEZE: Place the cooked and cooled pork in a shallow container. Store it in the freezer for up to 6 months. 
TO REHEAT: Microwave portions of the pork for 30-40 seconds or warm up in a non-stick skillet until hot. 


Serving: 1servingCalories: 182kcalCarbohydrates: 2gProtein: 24gFat: 8gSodium: 397mgPotassium: 487mgFiber: 0.4gVitamin A: 200IUVitamin C: 2mgCalcium: 16mgIron: 1mgNET CARBS: 2g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. I just bought a Sous Vide awhile ago. I’ve not used it yet. I never wanted one because the idea of cooking in plastic bothered me, even with lower than boiling point temps. But I’ve collected a lot of silicone bags and am going to try cooking in them.