This article is a part of my FREE Sous Vide Quick Start On-Demand Class. If you want to consistently create amazing food with sous vide, then my class is exactly what you're looking for.

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How to Cook a Simple Sous Vide Pork Tenderloin

Welcome to lesson four of the free Sous Vide Quick Start Course! Today we are going to be diving into a sous vide pork tenderloin recipe that will have you eating some of the best pork you've ever made!

Another one of my favorite things to cook is sous vide pork tenderloin, or really any type of tender pork! Similarly to chicken, pork can be cooked at a lower temperature than it often is traditionally, resulting in moist, tender meat!

I get more compliments about my pork tenderloin than any other cut of meat I cook.

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As one reader, Peiling Li Allison, said:

Pork tenderloins! Never liked to eat those because always come out dry. SV changed that for me. Even my 3 year old likes it and she is picky!

This is another super simple recipe focusing on the sous vided meat alone, so definitely add some of your favorite sides like mashed potatoes or green beans or even a fun sauce to spruce it up (if you need a recommendation I love my pineapple chutney or my bourbon BBQ sauce).

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Like the sous vide chicken breast, this recipe uses a lower temperature than most people use traditionally.

But as we learned in the last lesson, cooking it for long enough at this temperature will ensure it is just as safe as it is at higher temperatures, but the meat will be juicy and flavorful instead of dry and bland!

Also, if you are looking for a specific recipe, I have more than 270 of my favorite sous vide recipes on my website. You can check out all my best sous vide recipes and see what sounds good to you, or see what else I recommend as the first things you should sous vide.

Simple Sous Vide Pork Tenderloin Recipe

For the Sous Vide Pork Tenderloin

Preheat a water bath to 141°F (60.6°C).

Take a pork tenderloin and salt it on all sides.

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Take a Ziploc-brand Freezer Bag, or a sous vide vacuum bag, and place the pork tenderloin in the bag. Seal the bag, using the Ziploc water displacement method, or a vacuum sealer. More about how to use Ziploc bags for sous vide if you need it.

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Place the bag in the water bath, making sure it is fully submerged.

You're all done working for now, so go call your Mom, play some video games, or spend time with some friends! The pork tenderloin will be done after 3 hours but it will still taste "perfect" after another hour or two, so you don't have to rush to take it out!

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Once it is cooked, remove it from the water bath and take the pork tenderloin out of the bag. Dry the tenderloin off really well with paper towels.

Heat some oil in a pan. If you have a high-smoke point oil like avocado, peanut oil, extra-light olive oil or sunflower oil that is best, but canola oil or vegetable oil can also work for your first time.

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As soon as the oil begins to smoke, add the pork tenderloin. Let it cook for about 60 seconds then turn it. Let cook for another 30 seconds then turn again. After another 30 seconds remove it from the pan. The pork tenderloin is now ready to be eaten and doesn't even need to be rested!

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Your Homework

While you're eating, why don't you take a few pictures and share them with my Exploring Sous Vide Facebook group or post them on Instagram and tag me @afmeasy and #SousVideQuickStart?

Hopefully you enjoyed your pork tenderloin as much I as always do. This recipe was nice and simple for you, and in the next lesson we will start to build on what we've learned and look at how time and temperatures work in sous vide.

Thanks, and happy cooking!

Jason

This article is a part of my FREE Sous Vide Quick Start On-Demand Class. If you want to consistently create amazing food with sous vide, then my class is exactly what you're looking for.

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All tags for this article: Sous Vide Pork , Sous Vide Pork Tenderloin , Sous Vide Quick Start Article


Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger 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.
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