Pork Tenderloin
Sous vide pork tenderloinPork Tenderloin by the best everyday methods and appliances.
Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Step-by-step
- 1
Prep Pork Tenderloin for Sous Vide
Pat tenderloin dry with paper towels. Trim off all silverskin — the thin, shiny membrane along one side — or the meat will curl during cooking. Season generously with kosher salt and black pepper on all sides. Add aromatics (thyme, rosemary, garlic, shallots) if desired. Bag the tenderloin with aromatics distributed evenly. Vacuum seal, or use the water displacement method with a zipper-lock bag to remove all air. No air pockets — full contact with the water bath is essential for even cooking.
- 2
Sous Vide Pork Tenderloin: Directions
Set up your immersion circulator in a pot with enough water to fully submerge the bag. Preheat to your target temperature before adding the meat. Choose your temperature: • 130°F: Medium-rare — very juicy, buttery-tender • 140°F: Medium — firm but tender, moderately juicy (recommended) • 150°F: Medium-well — fully firm, moderately juicy • 160°F: Well-done — dry, firm, tacky Cook a ~1 lb tenderloin for 45–60 minutes minimum. You can hold it up to 4 hours between 130°F and 150°F without significant texture loss. A practical target is 1 to 1.5 hours. Do not exceed 4 hours. Remove the bag, transfer the tenderloin to a paper-towel-lined plate, and pat completely dry. Surface moisture kills your sear. Heat a cast iron or stainless skillet over highest heat. Add a high-smoke-point oil (vegetable, canola, or rice bran) until shimmering and just smoking. Sear 30–60 seconds per side, covering all surfaces including the ends. Add a tablespoon of butter and any fresh herb sprigs in the last 30 seconds and baste. Work fast — you want a deep golden crust, not a temperature rise.
- 3
Rest, Slice, and Serve
Transfer to a cutting board and rest at least 5 minutes before slicing. Sous vide equalizes temp throughout, so resting is brief but still needed. Slice into ½-inch medallions and serve immediately. Safety: cook at 140°F minimum and confirm with an instant-read thermometer before searing — the sear will bring it to or past the USDA minimum of 145°F. For vulnerable groups (elderly, pregnant, young children), cook to 145°F in the bath. Avoid: skipping the pat-dry (you'll steam, not sear), cooking below 130°F, and leaving in the bath beyond 4 hours (texture turns mushy). Don't skip the sear — it delivers color and flavor sous vide can't.
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