Sous Vide Pork Tenderloin is going to change the game for you when it comes to cooking pork. No more dried out, overdone, or underdone pork here. Learn how the sous vide is the secret tool for making the most amazing pork tenderloin you have ever had!
Man, you know what? I think pork tenderloin is highly underrated! You don't hear people talking about it much or cooking with it.
But I get it, I guess. It is easy to cook incorrectly. I mean there is nothing worse than dried out pork! YUCK! It is literally the worst.
Oh and have you ever under cooked pork? Yikes. That may be just as bad too.
It can be so finecky.
But ALAS! The sous vide is here to save the day once again!
You know I am OBSESSED with my sous vide. I literally use it every week and can no longer not have one in my kitchen. It is a serious game changer!
For all my sous vide recipes, click here!
Just a couple of reasons why I love the sous vide for cooking this pork tenderloin:
- Easy cleanup and less mess! Just pop everything into a zip-top bag and that is it. Throw it away when you're done. Thank you for less mess AND dishes!
- No more over cooking the pork! Or undercooking either! The sous vide is a precision cooker, meaning it will cook the pork at a set temperature for an amount of time and it will not go over (or under) which brings me to #3
- Perfectly cooked pork (or anything) every. Single. TIME!
Now, Let's Sous Vide this Pork Tenderloin!
In a large pot or large/deep food storage container, fill with water and set your immersion circulator (sous vide) inside. Set to 160 degrees and press start to begin warming the water.
In a gallon-size zip-top bag, add in your pork tenderloin along with the minced garlic, salt, pepper, dijon mustard, brown sugar, and olive oil. Seal the bag airtight and rub the marinade all over making sure to completely coat the pork.
Once the water is to temp, place the pork inside and let cook for 1 hour.
That is it!
Now, once the hour is up and the pork is finished, it is ready to eat. You can slice and serve immediately. OR for a little extra something you can sear the outside.
Set a cast-iron skillet (or a heavy-bottomed skillet) on medium-high heat with a little bit of olive oil. Once the pan is hot, place the pork in the skillet and sear for 2-3 minutes all the way around. This will make a nice caramelization to the outside adding just a little more depth of flavor.
Slice and serve up immediately!
Can I Leave the Pork Tenderloin Cooking in the Sous Vide Longer Than an Hour?
Yes you can!
Like I said earlier, it will never be overcooked because it is holding the meat (or whatever you are cooking) at a set temperature. I oftentimes leave things in the sous vide longer than recommended because I am busy doing other things. It will make the pork even more tender!
What Kind of Sous Vide Do You Have?
I have the Anova Culinary Sous Vide Precision Cooker with WiFi. You can find it here on Amazon or by clicking the picture below.
I love this one mainly for the app that comes with it. Anova Culinary app is so helpful! It syncs upright to your phone where you can control the sous vide from there, but it also has cooking guides and temp recommendations for anything and everything you would sous vide! Plus a recipe library where you can browse other recipe creations.
If you want a little less expensive option, you can go the non-WiFi route here
.*affliate links above
Can I Double This Recipe? And Will That Effect The Cooking Time at All?
This could not be more easy to double!
Just do the exact same thing to another pound of pork tenderloin is a sperate gallon-size zip-top bag. So you will have 2 bags that will go in there together.
Cooking times and temps stay the same. Pork makes excellent leftovers in my option!
Oh and PS...the salad you see plated next to this pork .... it is Kale Caesar Salad and it is everything! Click HERE for the recipe!Print
Missed some of my favorite Sous Vide recipes? You can find them below!
- Sous Vide Flank Steak Salad with Herbed Vinaigrette Dressing
- How to Make Shrimp Cocktail in a Sous Vide
- Sous Vide Vanilla Bean Cheesecake
- Roasted Red Pepper and Egg White Sous Vide Bites