Prep Time: 10 minutes  |  Cook Time: 1.5–2 hours  |  Servings: 4

Introduction

Sous vide pork tenderloin is one of the easiest ways to achieve restaurant-quality results at home. If you’ve ever struggled with pork turning out dry or overcooked, this method changes everything. By cooking the pork in a temperature-controlled water bath, you lock in moisture and guarantee a perfectly tender texture from edge to edge.

In this recipe, we pair the pork with a rich pan sauce made from the flavorful juices left behind after searing. The result: a juicy, melt-in-your-mouth tenderloin coated in a savory, buttery glaze that tastes like it came from a fine dining kitchen — but with almost no effort.

Ingredients

• 1–1.5 lb pork tenderloin, trimmed
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme or rosemary
• 2 tablespoons butter (for searing)
• For the Sauce:
• 2 tablespoons butter
• 1/3 cup chicken broth or stock
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce or Worcestershire sauce
• 1 teaspoon honey or brown sugar (optional)

Instructions

1. Preheat your sous vide machine to 140°F (60°C) for medium doneness, or 135°F (57°C) for slightly pink center.
2. Season the pork tenderloin generously with salt and pepper. Place it in a vacuum-seal or freezer-safe zip bag with garlic and herbs.
3. Seal the bag using a vacuum sealer or the water displacement method.
4. Lower the sealed bag into the water bath and cook for 1½ to 2 hours.
5. Once cooked, remove the pork from the bag and pat very dry with paper towels.
6. Heat a skillet over high heat and melt 2 tablespoons of butter. Sear the tenderloin for 45–60 seconds per side until golden brown.
7. Transfer pork to a cutting board to rest while you make the sauce.
8. To the same pan, add 2 tablespoons butter, broth, mustard, soy sauce, and any juices from the sous vide bag. Simmer until slightly thickened.
9. Slice pork into medallions, spoon sauce over the top, and serve immediately.

Tips or Variations

• Flavor Swap: Add a splash of apple cider or white wine to the sauce for brightness.
• Spice Rub: Try smoked paprika, cumin, or brown sugar before sealing the pork.
• Crispier Sear: Use a cast iron skillet and make sure the pork is completely dry before searing.
• Meal Prep Friendly: Cook sous vide ahead of time, refrigerate, and sear just before serving.

Conclusion

Once you try sous vide pork tenderloin, you’ll never go back to traditional roasting. The precision of sous vide cooking means perfect pork every time — juicy, flavorful, and almost impossible to mess up. Pair it with roasted veggies, mashed potatoes, or a fresh salad, and you have a crowd-pleasing meal that tastes like it took hours to make.

Sous Vide Pork Tenderloin with Sauce

Prep Time: 10 minutes
Cook Time: Total Time: 1 hour 40 minutes
Servings: 4

Ingredients

• 1–1.5 lb pork tenderloin, trimmed
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 2 garlic cloves, smashed
• 2 sprigs thyme or rosemary
• 2 tbsp butter (for searing)
• 2 tbsp butter (for sauce)
• 1/3 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce or Worcestershire
• 1 tsp honey (optional)

Instructions

1. Preheat sous vide water bath to 140°F (60°C).
2. Season pork, place in bag with garlic and herbs, and seal.
3. Cook in sous vide bath for 1.5–2 hours.
4. Remove pork, pat dry, and sear in butter.
5. Make sauce in same pan with broth, mustard, soy sauce, and juices.
6. Slice pork, cover with sauce, and serve.

Nutrition (Per Serving)

Calories: 285 • Protein: 32g • Fat: 14g • Carbs: 4g • Sugar: 2g