Craving restaurant-quality pork tenderloin at home? Our sous vide method delivers juicy, perfectly cooked pork recipes every time, finished in an herbaceous butter bath that tastes like it costs a fortune.
This recipe takes pork tenderloin to new heights. Pork tenderloin, not pork loin (though you can sous vide pork loin too). Pork tenderloin is a small prized cut of pork from pork equivalent to beef tenderloin from a cow.
We start by cooking the pork in the sous vide water bath, guaranteeing edge-to-edge perfection. The science of cooking sous vide allows the entire roast to cook evenly without any overcooked bites.
Then, we finish with a quick sear, infusing the pork with the aromatic flavors of rosemary, thyme, and garlic. The crowning touch? A velvety mustard cream sauce that complements the tender pork beautifully.
Whether you’re a sous vide enthusiast or new to the technique, our step-by-step guide ensures infallible results. Get ready to impress your family or dinner guests with this succulent, herb-infused pork tenderloin that rivals any fine dining experience.
Ingredients for sous vide tenderloin – pork
- pork tenderloins
- Kosher salt
- Unsalted butter
- Garlic cloves, minced
- Fresh rosemary
- Fresh thyme
- Black pepper
How to sous vide pork tenderloin:
- Prep the Pork:
- Remove the pork from the packaging and pat dry.
- Remove silverskin with a sharp knife and trim for even thickness.
- Season liberally with salt and place in a vacuum-sealed bag, removing all air.
- Sous Vide the Pork:
- Set your precision cooker sous vide machine to 140°F.
- Submerge the pork in the water bath for 2-3 hours.
- Remove, open the bag, and pat the pork dry, reserving the juices if making a pan sauce.
- Sear the Pork:
- Heat a carbon steel or cast iron skillet with butter, add aromatics like fresh herbs and garlic.
- Sear the pork on all sides until browned, basting with aromatic butter.
- Serve:
- Rest the pork for 5 minutes, then slice against the grain.
- Season with salt and pepper.
- Serve with a dijon mustard cream sauce made from the pan drippings, if desired.
Tips for cooking pork tenderloin:
- Temperature Control: Maintaining the right water temperature is crucial for even cooking.
- Pat Dry Before Searing: Ensuring the pork is dry before searing helps achieve a better crust.
- Don’t Overcrowd the Pan: Sear the tenderloins one at a time if necessary to avoid steaming.
- Use Fresh Herbs: They impart more flavor and aroma during the searing process.
Why You’ll Love This Pork Tenderloin Recipe:
This sous vide pork tenderloin captures the essence of gourmet cooking at home. It leverages the precise temperatures of sous vide cooking to deliver exceptionally tender meat. The quick sear in aromatic butter adds depth and a delectable crust, making each bite a perfect harmony of flavors.
How to Serve:
Pork tenderloin is great paired with light side dishes such as roasted green beans, a crisp salad, or air fryer veggies to balance the richness.
The mustard cream sauce adds a creamy, tangy complement that enhances the succulent slices of pork. If serving that, we highly recommend smoked cabbage, as the combo of pork, cabbage, and sauce is divine.
Wine Pairing:
Pair this light protein with a crisp dry white wine like a Sauvignon Blanc, Pinot Grigio, or Albariño
Leftovers and Storage
After cooled, wrap any leftover pork tenderloin in foil or plastic wrap and storing it in the fridge for 3 days.
To reheat: Reheat the pork by preheating an oven to 325 degrees F. Wrap the pork in foil and reheat in the oven for 10 to 12 minutes.
More delicious pork tenderloin recipes
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Unlock the secret to perfectly cooked pork every time. Our recipe guides you through precision cooking pork tenderloin that’s tender, juicy, and evenly cooked from edge to edge infused with herbs and finished with a golden sear.
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Prep the pork tenderloin
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Remove the pork tenderloin from the package and pat dry with paper towels.
2 pork tenderloins
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Using a flexible fillet knife or pairing knife, carefully remove the silverskin from the tenderloin and trim any random pieces for even thickness.
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Season the pork tenderloins on all sides with a liberal coating of salt.
1 tbsp Kosher salt
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Place the pork tenderloins in a vacuum seal bag, remove the air and seal. Depending on the size of the tenderloins or the bags, you may want to use two bags.
Sous vide the pork tenderloin
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Prep your sous vide water bath for 140 degrees F.
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When the water is preheated, submerge the sealed bag of pork tenderloin in the water bath. Use a metal mesh net, if needed to keep the bag completely submerged.
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Sous vide the pork tenderloin for 2 to 3 hours.
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Carefully remove the pork from the water bath.
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Open the bag and remove the tenderloins, patting them dry again with paper towels and set any drippings aside for a pan sauce, if desired.
Sear the pork tenderloin
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Preheat a cast iron or carbon steel skillet over medium-high heat.
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Add butter to the pan and swirl to coat. Add the fresh herbs and garlic to create an aromatic butter.
4 tbsp Unsalted Butter, 3 Garlic cloves, 2 Fresh Rosemary sprigs, 4 to 5 Fresh Thyme sprigs
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Working quickly, add the pork tenderloins and brown on all sides, 45 to 60 seconds, rotating and basting as the crust forms,
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Remove from the heat immediately.
Serve
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Let the pork tenderloin rest for 5 minutes, tented loosely with before slicing against the grain into ½” thick slices for serving.
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Season with a pinch of salt and freshly ground black pepper and serve.
Black pepper
Mustard Cream Sauce: We pair this pork tenderloin with a mustard cream sauce made with the fond from the pan we brown the tenderloins in. We return the pork to the pan to coat it in the sauce to serve.
Serving: 1serving | Calories: 796kcal | Carbohydrates: 1g | Protein: 125g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 413mg | Sodium: 1479mg | Potassium: 2391mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 6mg
