Sous Vide Pork Tenderloin
If you are tired of dried-out pork at dinner time, you need to try my Sous Vide Pork Tenderloin recipe. It is one of the easiest preparation methods for pork tenderloin, and it comes out moist, tender, and perfect every time!
We love pork tenderloin in my house. It can be the tenderest cut of meat when cooked properly.
This juicy pork tenderloin recipe consistently yields moist, flavorful pork. Cooking sous vide enables the pork to cook thoroughly without the concern of overcooking it. Cooking pork at higher temperatures can easily dry it out. The sous vide process gives pork the perfect texture and great flavor.
Love this recipe? Try Sous Vide Pork Chops or Sous Vide Chuck Roast next!
How to Sous-Vide Pork Tenderloin
It’s very easy to sous-vide pork. You just put it in a vacuum seal bag with seasonings of your choice and cook in a water bath with your sous vide machine.
Step One: Add the seasonings of your choice to the sous vide bag or gallon ziploc bag.
Step Two: Add the pork tenderloin and the mustard. Mix it all around so the pork is covered. Seal the bag with a vacuum sealer or press as much air as possible out before sealing it tightly.
Step Three: Cook in the sous vide water bath at 145 degrees for 4 hours. This will raise the internal temperature of the pork to 140-145.
Step Four: Sear the pork. Remove it from the sous vide and take it out of the bag. Pat it dry with paper towels. If you don’t remove this extra moisture, you will steam the pork and overcook it. The best way to sear is with a heavy skillet. I like to use a cast iron pan to get a good sear. Put the skillet over high heat and add a little oil. Once you have a hot pan, add the pork and cook just until browned on each side.
Step Five: Once it is seared, let it rest on a cutting board before slicing and serving. Meanwhile, add the liquid from the bag to the skillet and simmer over medium high heat until thickened. You can add a thickening agent if necessary.
Cut it into 1/2 to 3/4 inch slices and spoon some of the pan juices over it as you serve. Enjoy!
Variations
- Marinades – Add your choice of marinade to the bag with the meat.
- Herb Rub – Many times I go to my herb garden to see what might work best. There is something about using sprigs of fresh herbs for extra flavor. One of my favorite herb rubs is fresh thyme, garlic, olive oil, kosher salt, and black pepper. Just add a tablespoon of butter and your favorite spices to the bag.
- Hot Aromatic Rub – If I have a little time, I will saute shallots and garlic cloves with olive oil to use as a rub. Season the pork well with salt and pepper, and then apply this rub along with some chopped rosemary. Use a cast iron skillet and then later you can sear the pork in the same pan.
- Dry Rub – Oregano, garlic powder, dried basil, salt, and pepper make a quick and easy rub if you are pressed for time. You can also use a premixed Italian herb blend or any of your other favorite premixed seasonings.
Common Questions
What are the best bags to use to cook sous vide?
Any tighly sealed bag will work. If you have a food sealer, those vacuum seal bags will work the best. The key is to have an air and water-tight seal. If you have air in the bag, it will float, and keep part of your meat out of the water bath.
If you don’t have a food sealer, that is fine. You will use the water displacement method. Simply put the pork into a gallon-size zipper lock back and slowly submerge it into a pot of water. As the water pressure pushes against the pork in the bag, it will push the air up and out of the bag.
Be careful not to allow the water to enter the bag. As you are submerging the bag and you get to the top where the zipper seal is, slowly zip it shut so as to keep all the air out and not let any water it.
Can I sous vide Frozen Pork Tenderloin?
You can make this with frozen pork tenderloin. You will just need to add about 30 or 60 minutes to the cooking time since the water bath needs to thaw the meat before it begins to cook.
Do I need to sear the pork?
See how great that pork looks already? If you are short on time, you can skip the searing step and just serve it right after you remove it from the sous-vide bag. Still delicious!
I do like the golden crust you get from quickly searing it. And the pan sauce is excellent on top of keto mashed cauliflower!
Can I use this Method for Sous Vide Pork Loin Roast?
Absolutely! You really cannot overcook meat with an immersion circulator because it regulates the temperature so well. You can even use this technique for a pork loin roast. This is the beauty of sous vide cooking: it gives you the ability to perfectly cook pork, beef, chicken, or anything else to its juicy potential without risking overcooking. You will never miss that goal of having a perfect medium rare final temperature again.
Have a smoker? Try my Smoked Pork Loin
Want to use your air fryer? Here ya go: Air Fryer Pork Roast
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Video
Sous Vide Pork Tenderloin Recipe
Ingredients
- 2 lb pork tenderloins
- 2 tbsp whole grain dijon mustard
- 1 tbsp rosemary
- 1 tsp salt
- 2 tbsp olive oil
Instructions
- Preheat the sous vide water bath to 145.
- Put the pork tenderloins, mustard, rosemary, and salt into a gallon sized sous vide bag. Mix around the pork and the seasonings until they are coated evenly. Seal the bag using the vacuum sealer.
- Add the vacuum sealed pork tenderloins to the water bath. Cook for 4 hours.
- Preheat a large skillet to medium-high heat and add the olive oil. Remove the sous-vide bag from the water bath. Cut open the sous-vide bag and add the pork to the hot skillet. Save the cooking liquid. Sear the pork, turning every few minutes, until browned. Remove from the skillet and let rest for 5 minutes.
- Add the cooking liquid to the skillet. Deglaze the pan and simmer until the sauce is reduced by half. Season to taste with salt and pepper, if desired. Serve the pan sauce with the pork.
Nutrition
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Originally Published July 7, 2018. Revised and Republished October 24, 2025.
This is so much better than cooking pork tenderloin in the oven the way I used to! I love that she gives options for other spices and even different cuts of pork. Everyone loves this, from 8 to 72 years old!
I believe the 1 tablespoon of salt was meant to read 1 teaspoon of salt. Everything was delicious except I had to refrain from using the sauce as it was much too salty particularly after the sauce reduction.
Hi Sonny, I edited the post to clarify. In the future, you can start with 1 teaspoon of salt on the meat and then season the sauce to taste after it reduces. Sorry that the sauce was too salty for you. But I’m glad you liked the pork otherwise 🙂
I’m new to the sous vide world so this was a really helpful breakdown of how to make pork tenderloin! Thanks for the easy to follow steps!
This pork was super tender! I love the hands off method and fool proof cooking. Great recipe!
Cut cooking time in half for one 1-lb tenderloin? Thanks!!
No, the cooking time would stay the same.
Is this 4 hour cook time for frozen or thawed tenderloin? The recipes I’ve seen require 2-2.5 hour cook time at 145 degrees. Thanks!
I used a fresh, not frozen, pork tenderloin.
I literally just got a sous vide machine and a FoodSaver, I made steak first and then started to look for more recipes. This one was so tender and delicious, it went on our “we will serve it regularly” list!
I love ALL your tips and the seasonings are fabulous! Such a quick way to get tender pork every single time!