Sous Vide Pork Tenderloin with Adobo Sauce Recipe

This adobo sauce is based off the one from Guerrilla Tacos. There it is used as a braising liquid, but I wanted to sous vide it so I reduced the vinegar some and thickened the sauce up. It's super flavorful and a little goes a long way!

I sous vided the pork tenderloin at 140°F (60°C) for 2 to 4 hours, just enough to heat it through and pasteurize it.

Sous vide pork tenderloin adobo 1

Note: You can learn more about Pork from my How to Sous Vide Pork Tenderloin article or view all my sous vide pork articles.

When I want a special piece of meat there are a few good butchers in my area, but I've also been enjoying the super flavorful pork from Snake River Farms. I also enjoy trying the different ranchers that Crowd Cow has available.

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!

New to This?

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

Sous Vide Pork Tenderloin with Adobo Sauce Recipe

  • Published: April 01, 2020
  • By Jason Logsdon
  • Cooks: 140°F (60°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Sous Vide Pork Tenderloin with Adobo Sauce

Sous vide pork tenderloin adobo 6
  • For the Sous Vide Pork Tenderloin

  • 1 to 2 pounds pork loin (450 to 900g) (I personally love Snake River Farms and Crowd Cow)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • For the Adobo Sauce

  • 1/2 cup apple cider vinegar
  • 1/2 cup soy sauce
  • 8 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 5 dried chile peppers, deseeded and sliced
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tablespoon coarsely cracked peppercorns
  • To Assemble

  • Side vegetables
  • Fresh oregano leaves

Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

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 Sous Vide Pork Tenderloin with Adobo Sauce

For the Sous Vide Pork Tenderloin

Preheat a water bath to 140°F (60°C).

Mix together the spices in a bowl. Lightly salt and pepper the pork tenderloin then sprinkle with the spices. Place the pork tenderloin in a sous vide bag then seal the bag. Place the bag in the water bath and cook for 2 to 4 hours, until heated through or 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.

For the Adobo Sauce

Combine all the ingredients in a pot over medium heat and bring to simmer. Lower the heat and let reduce until thickened, about 20 to 30 minutes. Remove the bay leaf, thyme and cinnamon stick then puree using a blender.

Sous vide pork tenderloin adobo 5

To Assemble

Take the sous vide bag out of the water and remove the cooked pork tenderloin from the bag. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the pork then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Slice the pork into serving portions or leave whole and serve family style.

Place the side vegetables on the plate and add the pork tenderloin. Spoon some of the adobo sauce over the top. Sprinkle the oregano leaves over the top then serve.

Nutritional Information for Sous Vide Pork Tenderloin with Adobo Sauce

  • Calories: 177
  • Fat: 3g
  • Protein: 27g
  • Carbohydrate: 9g
  • Fiber: 2g
  • Sugar: 2g
  • Cholesterol: 74mg

Want Great Sous Vide Recipes?

Sous vide book cover large

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!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Related Amazing Food Made Easy Articles

All tags for this article: Sous Vide, Sous Vide Pork , Sous Vide Pork Tenderloin

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 website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy