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. For more details you can read my article on how to sous vide pork and boar.
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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.
Ingredients for Sous Vide Simple Sous Vide Pork Tenderloin
- 1 large pork tenderloin
- Spice rub, optional
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Cooking Instructions for Simple 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.
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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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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