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Sous Vide Pork Tenderloin – A fool-proof way to get the most tender, flavorful, and delicious pork tenderloin ever!
Sous Vide Pork Tenderloin is a foolproof way to get the most tender, juicy, and flavorful pork tenderloin every single time. The water bath cooks the pork to an exact temperature from edge to edge, so there’s no guessing and no risk of a dry, overcooked dinner.
Pork tenderloin has always been one of our favorite cuts because it is naturally tender and takes on flavor so well, but it is also lean and easy to overcook in the oven or on the stovetop. Sous vide solves that problem completely. Once you try it this way, you probably won’t go back to cooking pork tenderloin any other method.
Erin’s Notes
- Foolproof results — the water bath brings the pork to the exact same temperature all the way through, so it comes out perfectly tender and juicy every time.
- Simple ingredients — garlic, rosemary, salt, pepper, and olive oil are all you need to season it, and you likely already have them on hand.
- Flexible timing — the pork can stay in the water bath for up to 4 hours without overcooking, so it fits around a busy weeknight or a holiday dinner.
- Fancy enough for guests, easy enough for a weeknight — it looks and tastes like a special occasion meal with almost no hands-on effort.
Ingredient Notes
- Pork Tenderloin — look for one about 1 pound. Pork tenderloin is a long, narrow cut and is different from a pork loin roast, which is much larger and won’t work the same way in this recipe.
- Vegetable or Avocado Oil — used just for searing after the sous vide bath. A high smoke point oil is important here since the pan needs to be very hot.
- Garlic & Fresh Rosemary — minced garlic and finely chopped fresh rosemary make up the herb rub. Fresh rosemary gives the best flavor, but see the variations below for other options.
- Salt & Black Pepper — season generously on all sides before adding the herb rub.
- Olive Oil — mixed with the garlic and rosemary to help the rub stick to the pork and go into the bag with it.
Equipment
I use the Joule by Breville Sous Vide, and I highly recommend it. It works very well, the temperature is accurate and it is reliable. I have used 2 others in the past few years that have not lasted.
You’ll also need a vacuum sealer and bags, or a zip-top freezer bag and the water displacement method.
Sous Vide Pork Tenderloin
Ingredients
- 1 pound pork tenderloin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 4 springs fresh rosemary, finely chopped
- 2 Tablespoons olive oil
- 1 Tablespoon vegetable or avocado oil
Instructions
- Preheat the water bath using your sous vide to 145º F.
- Season pork with salt and pepper on all sides.1 pound pork tenderloin, 1 teaspoon salt, 1/2 teaspoon black pepper
- Mix together the rosemary, garlic, and olive oil and generously rub all over the pork.4 cloves garlic, 4 springs fresh rosemary, 2 Tablespoons olive oil
- Place the pork inside your plastic bag and if using a vacuum sealer, seal the bag. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
- Once the water is up to temperature, place the sealed bag of pork in the water, making sure it is fully submerged.
- Cook for about an hour, but you can leave it in for up to 4 hours if needed.
- Remove pork from the bag and use a paper towel to pat it dry.
- Heat oil in a large skillet over high heat. Once the oil is shimmering you know it is hot enough.1 Tablespoon vegetable or avocado oil
- Carefully place the pork tenderloin in the pan and cook for about 30-45 seconds a side, until it is nicely browned.
- Remove from the pan and slice to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Sous Vide Pork Tenderloin
- Preheat. Fill our cooking vessel with water and preheat the water bath using your sous vide to 145º F.
- Season Pork. Season the pork evenly with salt and pepper on all sides. Mix together the rosemary, garlic, and olive oil and generously rub all over the pork.
- Seal. Place the pork inside your plastic bag and if using a vacuum sealer, seal the bag. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
- Cook. Once the water is up to temperature, place the sealed bag of pork in the water, making sure it is fully submerged. Cook for about an hour, but you can leave it in for up to 4 hours if needed.
- Sear. Remove pork from the bag and use a paper towel to pat it dry. Heat oil in a large skillet over high heat. Once the oil is shimmering you know it is hot enough. Carefully place the pork tenderloin in the pan and cook for about 30-45 seconds a side, until it is nicely browned.
- Serve. Remove from the pan and slice to serve.
Sous vide cooking skips the browning you’d normally get from an oven or a hot pan, so searing at the end is what brings back that crust. Pat the pork completely dry before it hits the oil — any surface moisture will steam instead of sear, and you’ll miss out on that golden crust.
Recipe Variations
- Herb swap: fresh thyme or sage work well in place of the rosemary for a slightly different, still savory flavor.
- Wet marinade: swap the herb-and-oil rub for a wet marinade, like a honey-soy or citrus-based marinade, and let the pork sit in it for 30 minutes before sealing it in the bag.
- Dry spice rub: a Cajun or barbecue-style dry rub in place of the rosemary and garlic gives the pork a completely different flavor profile while keeping the same tender texture.
Storage & Reheating
Sliced or whole, leftover sous vide pork tenderloin keeps well in the refrigerator for 4-5 days in an airtight container. To reheat, warm it gently in a low oven, covered, until just heated through. This keeps it from drying out and overcooking the way a microwave can.
This recipe also freezes well. Let the cooked pork cool completely, then store it in an airtight, freezer-safe container or bag for up to 2-3 months. Thaw in the refrigerator overnight before reheating gently in the oven.
145°F is the temperature used in this recipe, which matches the FDA’s recommended safe minimum temperature for pork. Cooking pork any hotter than that is what leads to it turning dry and tough, so there’s no need to go higher
If the package is labeled microwave-safe or boil-safe, yes, you can sous vide it right in that packaging. If it isn’t labeled that way, transfer the pork to a microwave-safe bag before adding it to the water bath.
Yes. Pork tenderloin often comes two to a package, so it’s easy to season and freeze the second one ahead of time. If you’re cooking straight from frozen, just add an additional 45 minutes to the cook time to give it time to thaw in the water bath.
So tender and delicious! I’m newer to cooking sous vide and appreciate all your simple instructions.
This looks so delicious and tasty! My family is going to absolutely love this recipe!
Thank you so much for sharing this looks amazing and I will be trying it out next week!
So tender and delicious, love the flavors!
I love a good pork recipe! This one is calling my name!
Sounds like an easy recipe! So perfect for dinner tonight!
My family always loves when I make pork tenderloin for dinner; looking forward to giving this a try for dinner tonight! Looks beautiful!