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 and perfect every time! This post is sponsored by Everywhere Agency on behalf of FoodSaver®; however, all thoughts and opinions expressed are my own.
Sous Vide Pork Tenderloin Recipe
My entire family loves pork tenderloin for dinner but I always forget how long it takes to cook. One of our tried and true methods is to sear it and then finish it in the oven. But even that takes 45 minutes and trying to get into the kitchen right at 5:15 to sear the meat can be challenging.
During the school year that is homework time and during the summer we like to go to the pool. Being able to sous vide the pork means that I can get it started earlier in the day and then give it a quick sear right before serving. Sous vide pork tenderloin only takes a few minutes of hands-on time so I can spend more time with my family.
I only add a bit of whole grain mustard, rosemary, and salt to this pork tenderloin recipe. That is all it needs.
I like that the sous-vide bags come in a variety of sizes. I’m looking forward to trying the smaller bags with pork chops and chicken breasts. That way each person can season their own piece of meat how they like it.
By sealing your pork tenderloin in the FoodSaver® Sous-vide Vacuum Seal Bags you will have consistent cooking results every time you make this recipe.
Sous-vide bags don’t leak the way using regular plastic zipper bags do when sous vide cooking. They are completely airtight and can go right from the freezer to the hot water bath. Their thick multi-layer sous-vide bags prevent tearing while cooking and help the meat not to float up in the hot water bath.
You can purchase sous-vide bags (as well as the FoodSaver® FM2000 Vacuum Sealing System) in-store or online at Target. For the month of July, they are offering 15% off both products.
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 mashed cauliflower!
- 2 lb pork tenderloins
- 2 tbsp whole grain dijon mustard
- 1 tbsp rosemary
- 1 tbsp salt
- 2 tbsp olive oil
- 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. Serve the pan sauce with the pork.