Name: Sous Vide Pork Tenderloin
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Other
Ingredients: 1 pork tenderloin; 0.5 tsp salt; 0.5 tsp ground pepper; fresh herbs; 1 tsp garlic; 1 white onion; 1 tbsp olive oil; dried herbs

From the Cook

1/9

Sous Vide Pork Tenderloin

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

Instructions

First, preheat a water bath using the sous vide. Set to 140 degrees Fahrenheit.

Pat pork dry with paper towels. Season on both sides with salt and pepper.

Add pork tenderloin and fresh herbs to a vacuum sealed bag or Ziplock bag.

If using vacuum sealed bag, place in water bath. If using Ziplock bag, slowly lower unzipped bag into water bath. Just before fully submerged, the pressure will suck out the air from the bag. Zip it shut and fully submerge bag.

Cook for 1 to 1 ½ hours. I cooked mine for 1 ½ hours and it was medium with a slight pink middle.

After sous vide cooking, remove bag from water bath. Discard fresh herbs in bag.

In a large skillet over high heat, add olive oil. Once hot, place pork in skillet. Sear for 1 to 2 minutes on first side.

Flip pork tenderloin. Turn heat down to low medium heat. Add minced garlic and sliced onions to pan. Cook for 3 to 4 minutes or until onions have softened.

Finally, remove pork to a plate. Allow it to sit for 5 minutes before slicing and serving. Garnish with dried herbs if desired.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Precision Temperature Control 🌡️
Set your sous vide to 56-57°C (133-135°F) for perfect medium-rare pork tenderloin that stays incredibly juicy; cooking for 45-60 minutes ensures edge-to-edge consistency impossible to achieve with traditional methods.
Dry Brine Before Bagging 🧂
Season the pork with salt and ground pepper 12-24 hours before vacuum sealing; this allows the salt to penetrate deeply, enhancing flavor throughout the entire meat rather than just the surface.
Garlic and Herb Infusion 🌿
Mince fresh garlic and combine with dried herbs like thyme or rosemary in the vacuum bag; the sealed environment concentrates these aromatics, infusing the meat with rich flavor during the entire cook.
Finish with High-Heat Sear ✨
Pat the cooked pork completely dry and sear it in a screaming hot pan with olive oil for 60-90 seconds per side to develop a golden crust; this adds textural contrast without overcooking the interior.
Rest After Searing, Not Before 🥩
Allow the pork to rest for 5 minutes immediately after the sear step, not before sous viding; this lets carryover cooking stabilize the edge while the center remains perfectly tender and moist.