Sous vide pork tenderloin is one of those dishes that proves just how effective precision cooking can be. Pork tenderloin is naturally lean and cooks quickly, which means it can easily become dry or overdone using traditional methods. With sous vide, however, you get a tender, incredibly juicy, perfectly cooked pork tenderloin from edge to edge—every single time. This recipe walks you through the ideal temperature, flavoring options, and finishing techniques to help you create a restaurant-quality result right in your own kitchen. Whether you're new to sous vide or a seasoned pro, this recipe is simple, reliable, and delicious.
Prep & Cook Time
Prep Time: 10 mins
Cook Time: 2 hours
Total Time: 2 hours 10 mins
Servings: 4
Yield: 1 pork tenderloin
Ingredients
- 1 (1 to 1.5 lb) pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
- Optional: 1 tablespoon butter (for searing)
- Optional: ½ teaspoon smoked paprika for extra flavor
Directions
Step 1: Preheat the sous vide water bath
Set your sous vide precision cooker to 135°F (57°C) for a juicy, slightly pink center. For medium doneness, set to 140°F (60°C).
Step 2: Season the pork
Pat the pork tenderloin dry. Rub with olive oil, salt, pepper, and smoked paprika (if using). Add the garlic and herbs on top.
Step 3: Bag the pork
Place the seasoned pork, garlic, and herbs into a vacuum-sealed bag or a heavy-duty freezer zipper bag. If using a zipper bag, remove the air using the water displacement method by slowly lowering the bag into the water until the air escapes, then seal.
Step 4: Cook the tenderloin
Lower the sealed bag into the preheated water bath. Cook for 2 hours.
Tip: Sous vide is forgiving—your pork can stay in for up to 4 hours without drying out.
Step 5: Remove and pat dry
Carefully remove the pork from the bag and discard the aromatics. Pat the pork very dry with paper towels; this step is crucial for achieving a golden crust.
Step 6: Sear for a flavorful crust
Heat a cast iron skillet or heavy pan over high heat. Add a splash of oil or butter. Sear the pork for 30–45 seconds per side, turning until all surfaces are browned.
Warning: Don’t over-sear—too much time in the pan can undo the tenderness you achieved with sous vide.
Step 7: Slice and serve
Allow the pork to rest for 2–3 minutes. Slice into medallions and serve with your favorite sauce, such as honey-garlic glaze, Dijon cream, or a simple pan jus.
Nutrition Facts (per serving) — Estimated values
- Calories: 210
- Protein: 29g
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Cholesterol: 95mg
- Sodium: 420mg
Pro-Tip:
If you haven’t invested in a sous vide machine yet—or if your current one is due for an upgrade—this is the recipe that truly shows what precision cooking can do. A high-quality sous vide circulator keeps water at a perfectly stable temperature, ensuring your pork tenderloin comes out unbelievably tender, evenly cooked, and practically foolproof every time. It’s one of the most reliable tools you can add to your kitchen, especially if you love consistent results without any stress. Want to check out top-rated options? Click the button below to browse highly recommended sous vide machines on Amazon.
Conclusion
Sous vide pork tenderloin is one of the most reliable, flavorful, and stress-free ways to cook this lean cut of meat. With precise temperature control, you can achieve melt-in-your-mouth tenderness and perfectly even doneness without any guesswork. A quick sear at the end provides the beautiful golden crust and rich flavor that completes the dish. Whether you're cooking for a weeknight dinner or an impressive weekend meal, this sous vide method ensures your pork tenderloin comes out perfect every time. Enjoy experimenting with different herb blends, sauces, and finishing touches to truly make this recipe your own!
