This sous vide pork tenderloin is incredibly tender and flavorful! The sous vide method yields melt in your mouth meat. The pork never becomes dry or overcooked. Let your sous vide do all the work. This pork comes out juicy and tasty every single time. Great for family dinners, holidays, Christmas, birthdays, and more!

Sous vide pork tenderloin on white plate

Why You’ll Love This Recipe

  • This sous vide pork tenderloin is so tender!
  • It is literally melt in your mouth juicy.
  • This method of cooking is largely hands off.
  • The sous vide does all the hard work for you.
  • No need to watch the oven, grill, or saucepan.
  • Great for many diets and lifestyles.
  • The sous vide does not yield dry or overcooked pork.
  • This recipe is Whole30 compliant, Paleo, gluten free, dairy free, sugar free, Keto, low carb, and nut free.
  • Check out these Sous Vide Chicken Thighs or this Sous Vide Flank Steak for more great recipes!

Ingredients & Substitutions

See recipe card below for full ingredients list and instructions.

Pork tenderloin is a lean and boneless cut of meat. When buying pork tenderloin, look for one that is pinkish in color. A little marbling (fat) will add a great flavor!

This pork is seasoned only with salt and pepper. This really allows the pork to shine.

Fresh herbs can include basil, parsley, or even cilantro. This adds a nice subtle flavor to the meat.

The sliced onions complement the pork. Feel free to omit the onions if desired.

A little minced garlic adds a nice robust flavor.

Ingredients for pork

Advantages of Sous Vide

There are several reasons why it is great to sous vide pork tenderloin.

The sous vide does not yield dry or bland meat. The pork remains juicy and tender.

The slow precise cooking temperature produces consistent results.

Since pork tenderloin is so lean, it can easily be overcooked while grilling, baking or pan frying. The sous vide does not overcook it.

In addition, it is easy to add fresh herbs and flavors to the pork while sous vide cooking.

Time & Temperature

These times and temperatures are for a 1 to 1 ¼ pound cut of meat.

For medium rare, cook at 130 degrees Fahrenheit for 1 to 4 hours.

Cook at 140 degrees Fahrenheit for 1 to 4 hours for medium.

For well done, cook at 160 degrees Fahrenheit for 1 to 4 hours.

If using frozen pork tenderloin, add at least 1 hour to your sous vide cooking time.

Taste & Texture

This sous vide pork tenderloin will taste like lean pork not surprisingly. Depending on what you top it with or serve it with, the flavor can vary.

The texture is melt in your mouth tender! This precision cooker pork tenderloin is juicy and hearty.

How to Make

Step 1

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

Large pot of water with sous vide precision cooker

Step 2

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

Seasoned pork tenderloin on plate

Step 3

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

Bag with meat and herbs

Step 4

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.

Step 5

Cook for 1 to 1 ½ hours. Mine took 1 ½ hours and it was medium with a slight pink middle.

Pork in pot of water
Cooked pork in pot

Step 6

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

Pork and herbs in bag

Step 7

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.

Pork in skillet

Step 8

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

Onions and meat in skillet
Pork with onions in pan

Step 9

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

Expert Tips & Tricks

Check time and temperature recommendations above. This outlines which temperature to cook your pork at.

A high quality cut of meat will yield best results. A little fab marbling is a good thing!

Do not skip the pan searing step. It gives the pork a nice crispy outer layer and beautiful golden color.

Allow the pork to sit for 5 minutes after searing. This locks in the natural juices and yields extra tender pork.

Then, carefully slice and serve.

Sous vide pork tenderloin on wooden cutting board

How to Serve & Store

Serve sous vide pork tenderloin with roasted veggies, mashed potatoes, or a side salad for Keto and low carb.

Add your favorite condiment or dipping sauce. This pork tenderloin goes well with Korean BBQ sauce or Chinese Garlic sauce.

Store leftovers in the fridge for up to 3 days.

Frequently Asked Questions

How long does pork tenderloin take in sous vide?

Pork tenderloin takes between 1 and 4 hours in the sous vide. It can be cooked in as quickly as 1 hour.

What temperature do you sous vide pork?

Depending on the desired temperature of the pork, cook between 130 degrees and 160 degrees Fahrenheit.

What is the safe internal temperature of pork?

Pork should be at least 145 degrees Fahrenheit internally to be considered safe to eat.

Can I use a regular bag instead of a vacuum sealed bag?

Yes! Use a Ziplock bag. Slowly lower the bag into the water bath and zip it shut once it is almost fully submerged and the air from the bag is gone.

Can I use frozen pork?

Yes. Add 1 hour of cooking time for frozen pork. Sous vide frozen pork tenderloin will come out just as delicious!

Medium pork tenderloin on plate

You May Also Like

If you make this sous vide pork tenderloin recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dinner Recipes.

Sous vide pork tenderloin on white plate
At a Glance:
Prep Time: 10 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 45 minutes

Get the Recipe: Sous Vide Pork Tenderloin

This sous vide pork tenderloin is incredibly tender and flavorful! The meat comes out melt in your mouth delicious. This sous vide pork is easy to make and so juicy!
5 from 31 votes
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Ingredients

4 servings
  • 1 pork tenderloin, about 1 to 1 ¼ pounds
  • ½ tsp salt
  • ½ tsp ground pepper
  • fresh herbs
  • 1 tsp minced garlic
  • 1 white onion, sliced
  • 1 tbsp olive oil
  • dried herbs, for garnish

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.

Notes

  • Use a large deep pot for the water bath.
  • This pork tenderloin can be sous vide cooked for up to 4 hours.
  • I cooked mine for 1 ½ hours then quickly pan seared as written.  Mine was medium with a slight pink center.
  • Feel free to save the juices from the sous vide bag to create a pan sauce.
  • Allow the pork to rest for 5 minutes after searing to lock in its juices.
  • Store leftovers in the fridge for up to 3 days.
Calories: 263kcal, Carbohydrates: 3g, Protein: 94g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 295mg, Sodium: 528mg, Potassium: 1829mg, Fiber: 1g, Sugar: 1g, Vitamin A: 11IU, Vitamin C: 2mg, Calcium: 36mg, Iron: 4mg
Author: Addison LaBonte
Course: Main Course
Cuisine: American

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