Sous Vide Pork Tenderloin

Learn how to sous vide pork tenderloin that leaves you with juicy and tender pork every time. You can cook the pork anywhere between 45 minutes and four hours, and even sous vide frozen pork tenderloin.Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 182kcal

Author Arman Liew

Ingredients

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

Instructions

Preheat the water bath using the Sous vide machine to 140°F for medium-cooked pork tenderloin. For medium-rare, set the temperature to 135°F. For medium-well done, set it to 150°F. For well done, set it to 160°F.
Season the pork with salt and pepper on all sides.
Place the pork tenderloin in a vacuum bag with garlic, shallot, and thyme. Seal the bag with a vacuum sealer.
Place the bag with meat in the water bath, totally submerged in water, and cook for at least 45 minutes or up to four hours.
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.
Slice and serve immediately.

Video

Notes

Leftovers: Keep in the fridge for 5 days. You can also freeze it for up to 6 months.
Reheating: Microwave portions of the pork for 30-40 seconds or warm up in a non-stick skillet until hot.
Frozen pork tenderloin: Increase the sous vide time by 45 minutes.

Nutrition