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Simple Sous Vide Pork Tenderloin Recipe

Sous vide pork tenderloin is one of my favorite meals to cook. I like it cooked at 140°F (60°C) I feel is the most tender temperature that still has a "traditional" look and texture. Sous vide pork is safe as low as 130°F (54.4°C) but I find it to taste a little too "raw" for my liking. For a more traditional, semi-dry pork tenderloin I recommend 147°F (63.9°C), though it's a little too dry for my preferences.

Sous vide pork tenderloin adobo 5

The time you need to cook a pork tenderloin is dependent on the temperature you are using and the thickness of the thickest part. I prefer to pasteurize my pork, just to be on the safe side, but many people don't. You can find the sous vide time for pasteurizing pork or use my sous vide timing ruler. For most pork tenderloins it'll take around 2 to 4 hours.

Sous vide pork tenderloin spices raw

For more details you can read my article on sous vide pork and boar or for other recipes my how to sous vide pork tenderloin article.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Simple Sous Vide Pork Tenderloin Recipe

  • Published: February 12, 2018
  • By Jason Logsdon
  • Cooks: 140°F (60°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Sous Vide Simple Sous Vide Pork Tenderloin

  • For the Pork Tenderloin

  • 1 large pork tenderloin
  • Spice rub, optional

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Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Simple Sous Vide Pork Tenderloin

Sous vide pork tenderloin sealed oliso

For the Sous Vide Pork Tenderloin

Preheat the water bath to your desired temperature.

Salt and pepper the pork tenderloin and add any seasoning rub you prefer, then seal in a sous vide bag. Place the sous vide bag in the water bath and cook for 2 to 4 hours, until pasteurized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Take the sous vide bag out of the water bath and remove the pork tenderloin from the bag. Dry it off thoroughly with a paper towel or dish cloth. Quickly sear the pork tenderloin for 1 to 2 minutes per side, until just browned, then remove it from the heat and place onto a plate with any salads or sides.

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Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Simple Sous Vide Pork Tenderloin Recipe

4 Ingredients: 1 large pork tenderloin Spice rub optional
5.0 stars - based on 2 reviews
Sous vide pork tenderloin is one of my favorite meals to cook. I like it cooked at 140°F (60°C) I feel is the most tender temperature that still has a 'traditional' look and texture.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.