A Spicy Perspective

Sous Vide Pork Tenderloin

How to Sous Vide Pork Tenderloin – This nearly foolproof recipe makes the most tender, juicy pork tenderloin every time! It starts with a simple brine and finishes with a quick sear for an easy yet incredibly flavorful dish.

Sous vide cooked pork tenderloin on a cutting board, sliced into medalions.

The Best Sous Vide Pork Tenderloin

Our family has absolutely fallen in love with sous vide! The French term sous vide translates to “under vacuum,” which involves vacuum-sealing the meat in plastic bags. The bags are submerged in hot water and left to cook for 1-2 hours, with no maintenance needed.

We’ve shared a fabulous Sous Vide Pork Chop recipe, now here’s how to make pork tenderloin! This fail-proof slow cooker recipe produces the most tender and juicy pork tenderloin you’ve ever tasted! It starts with a simple brine, then the pork is seasoned with Dijon mustard and black pepper before being sous vide to perfection.

Equipment You Need to Sous Vide

You need a classic sous vide cooking device, large zip bags, clamps, and a large pot or container that can handle low heat. Most sous vide devices come with vacuum seal bags and clamps to secure the bags to the side of the container.

Do You Have to Have a Special Kind of Bag?

You can use any large zip bag. The kind of bag that allows you to suction the air out does make it easier to work with. However, if you use classic Ziploc bags just submerge them slowly in the water with the zipper open. All the air should push to the top. Then once the air is completely out of the bag, carefully zip it up.

Do You Have to Have Clamps?

The clamps are essential if you’re using vacuum seal bags, because if the vacuum valve/flap on the bag goes down into the water it will leak in. However, clamps are not necessary if using classic Ziploc bags.

Top down 6 slices of cooked pork tenderloin.

Ingredients You Need

For this recipe, you need 1 – 1.5 pounds of pork tenderloin, Dijon mustard, and cracked black pepper.

For the Brine you need:

  • Hot tap water
  • Kosher salt
  • Apple cider vinegar

Do You Have to Brine the Pork Tenderloin?

No, you never have to brine, but it does make a big difference in flavor and texture. If you brine the pork you will not need to add additional salt. If you choose not to brine the pork tenderloin, sprinkle it generously with salt when you add the black pepper.

Do You Preseason Pork Tenderloin in the Bag Before You Sous Vide?

Yes, it’s best to brine the pork ahead of time and then preseason them before placing them in the bags.

Finished pork tenderloin on a cutting board, half of the pork sliced into 6 medallions.

How to Brine Pork Tenderloin

Pour 1 cup of hot water and 1/4 cup of salt in a large zip bag. Shake to dissolve the salt in the hot water. Then add the apple cider to the brine mixture.

Place the pork tenderloin in the brine and zip the bag closed. Refrigerate to brine the pork for at least 2 hours, but up to 24 hours.

Can Two Pork Tenderloin Go in the Same Bag Sous Vide or Do They Need to Be Wrapped in Individual Bags?

As long as the pork tenderloins are not overlapping and lay in a single layer, you can place two in one bag if you like. With larger tenderloin, you will need one bag per piece.

Raw pork in a plastic zipper bag with brine.

How to Properly Sous Vide Pork Tenderloin

Place a large pot (or deep container) on the countertop. Clamp the sous vide machine to the side of the pot. Fill with water to the minimum line marked on the sous vide. Set the sous vide to preheat to 145°F.

While the water is heating, remove the pork tenderloin from the brine. Pat it dry with paper towels.

Raw tenderloin on a baking sheet, with hand using a paper towel to pat it dry.

Then rub it with an even layer of Dijon mustard. Sprinkle it with black pepper on all sides.

Raw tenderloin on a baking sheet coated with mustard.

Place in another large zip bag, or a vacuum seal bag.

If using vacuum seal bags, use the suction device to suck all the air out of the bags, leaving the corner with the valve dry.

If using a gallon Ziploc bag you will need to seal it as you lower the pork into the water, to push out all the air.

Mustard coated and seasoned raw tenderloin in a vacuum sealed bag.

Once the water has reached 145°F lower the zip bags into the water. If using vacuum seal bags, keep the vacuum valve corner of the bag above the waterline. Use a clamp to secure the bag to the side of the container, so the valve stays dry.

Make sure the pork tenderloin is completely submerged but the corner with the flap is above the water. If using classic zip bags, slowly lower the bag into the water so that all the air is pushed up and out of the bag. Once the air is completely up to the zipper, carefully zipped them closed so water does not get in the bag. You can then clamp them to the side, but it does not have to be secured like vacuum bags.

Pro Tip: Make sure the pork is completely submerged in water. If needed, place a plate over it to push it down. 

Plastic bag with meat submerged in a pot of water, with sous vide machine attached to the side.

Sous vide the pork for 1 ½ to 2 hours, for a perfect soft medium-pink interior.

Get the Complete (Printable) Sous Vide Pork Tenderloin Recipe Below. Enjoy!

Tenderloin in plastic vacuum sealed bag after cooking.

Once the pork tenderloin has been in the water for at least one and a half hours, place a large cast-iron skillet over medium-high heat.

Remove the pork tenderloin from the bag. When the skillet is hot, placed the pork tenderloin in the skillet to sear for 2 to 3 minutes per side to create a crust.

Whole cooked pork tenderloin searing in cast iron skillet.

Remove from the skillet. Allow the pork to rest for five minutes so the juices re-distribute.

Slice and serve warm.

Cooked tenderloin on a cutting board with half of the meat sliced into rings.

Frequently Asked Questions

What is the perfect sous vide pork tenderloin temperature?

An internal temperature of 145°F is ideal for a perfect medium pink tenderloin.

What do you serve with pork tenderloin?

Pair tender, juicy slices of pork with your favorite veggie side dishes like Roasted Vegetable Medley or Brussels Sprouts with Bacon and Beer.

Add some umph to the table with starchy sides like Herb Oven Roasted Potatoes and Carrots, Mashed Potatoes (seriously the BEST!), or Cheesy Scalloped Potatoes.

And, of course, who can resist the combination of pork with apples? Serve this tenderloin with Spiced Apples or homemade Applesauce.

Do you have to sear the tenderloin?

While you do not need to sear the pork, it is highly recommended. The meat will still be properly cooked, but that bit of golden-brown crust on the outside really seals in the juiciness and flavor.

How long does cooked pork tenderloin last?

Leftovers will keep well for up to 3-4 days in the refrigerator. Let the tenderloin cool completely and wrap in a layer of plastic cling wrap or seal in a Ziploc bag.

Top down sliced pork on a cutting board.

Looking For More Delicious Pork Dishes? Be Sure To Also Try These Recipes:

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Sous Video Pork Tenderloin Recipe

Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Brine Time: 2 hours
Total Time: 3 hours 50 minutes
This nearly foolproof sous vide recipe makes the most tender and juicy pork tenderloin every time! It starts with a simple brine and finishes with a quick sear for an easy yet incredibly flavorful dish.
Servings: 4 servings

Ingredients

For the Brine –

For the Pork Tenderloin –

Instructions

  • For the Brine: Pour 1 cup of hot water and 1/4 cup of salt in a large zip bag. Shake to dissolve the salt in the hot water. Then add the apple cider to the brine mixture.
  • Place the pork tenderloin in the brine and zip the bag closed. Refrigerate to brine the pork at least 2 hours, but up to 24 hours.
  • Place a large pot (or deep container) on the countertop. Clamp the sous vide device to the side of the pot. Fill with water to the minimum line marked on the sous vide. Set the sous vide to preheat to 145°F.
  • While the water is heating, remove the pork tenderloin from the brine. Pat it dry with paper towels, then rub it with an even layer of Dijon mustard. Sprinkle it with black pepper on all sides. Place in another large zip bag, or a vacuum seal bag.
  • If using vacuum seal bags, use the suction device to suck all the air out of the bags, leaving the corner with the valve dry. If using a gallon Ziploc bag you will need to seal it as you lower the pork into the water, to push out all the air.
  • Once the water has reached 145°F lower the zip bags into the water. If using vacuum seal bags, keep the vacuum valve corner of the bag above the waterline. Use a clamp to secure the bag to the side of the container, so the valve stays dry. Make sure the pork tenderloin is completely submerged but the corner with the flap is above the water. If using classic zip bags, slowly lower the bag into the water so that all the air is pushed up and out of the bag. Once the air is completely up to the zipper, carefully zipped them closed so water does not get in the bag. You can then clamp them to the side, but it does not have to be secured like vacuum bags.
  • Make sure the pork is completely submerged in water. If needed, place a plate over it to push it down.
  • Sous Vide the pork for 1 ½ to 2 hours, for a perfect soft medium-pink interior.
  • Once the pork tenderloin Has been in the water for at least one and a half hours, place a large cast-iron skillet over medium high heat.
  • Remove the pork tenderloin from the bag. When the skillet is hot, placed the pork tenderloin in the skillet to sear for 2 to 3 minutes per side to create a crust.
  • Remove from the skillet. Allow the pork to rest for five minutes so the juices re-distribute. Then slice and serve warm.

Video

Notes

Leftovers will keep well for up to 3-4 days in the refrigerator. Let the tenderloin cool completely and wrap in a layer of plastic cling wrap or seal in a Ziploc bag.

Nutrition

Serving: 0.25lbs, Calories: 166kcal, Carbohydrates: 7g, Protein: 24g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 7179mg, Potassium: 516mg, Fiber: 1g, Sugar: 6g, Vitamin A: 7IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg
Course: Main, Main Course
Cuisine: American, French
Author: Sommer Collier

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6 comments on “Sous Vide Pork Tenderloin”

  1. The sous vide helps this stay so juicy and tender! Such a great weeknight dinner.

  2. Delicious! This is a really great way to make a pork tenderloin…..was so tender and juicy!

  3. Just got myself a sous vide and made this recipe. I have to say it was way better than I could ever imagine. Tender, juicy and delicious all at the same time. This recipe is a keeper.

  4. This recipe looks delicious!!   I have a Sous Vide feature on my Instant Pot which I have never tried. I would really like to try this recipe to test it out.  Just wondering if you have tried this recipe in an Instant Pot.

  5. wow, this recipe was super easy and definitely foolproof! the pork was super tender and juicy, and the flavor was incredible!