Sous Vide Pork Tenderloin

This Sous Vide Pork Tenderloin Recipe makes juicy, tender pork every single time. Cooking pork tenderloin sous vide keeps it moist and flavorful without worrying about overcooking or drying it out.

With just a few minutes of prep, the sous vide machine does all the work before a quick hot sear creates the perfect crust.

Love this recipe? Try Sous Vide Pork Chops or Sous Vide Chuck Roast next!

Sous vide cooking gives pork tenderloin an incredibly tender texture without drying it out. Traditional cooking methods can dry out pork tenderloin quickly, but sous vide keeps it perfectly juicy. Cooking pork at higher temperatures can easily dry it out. The sous vide process gives pork the perfect texture and great flavor.

Before You Get Started

• Pat the pork dry before searing so it browns instead of steaming.
• Don’t skip the resting step after searing.
• Pork tenderloin and pork loin are different cuts with different cook times.
• A cast iron skillet gives the best crust after sous vide cooking.

Sous Vide Pork Tenderloin Temperature Guide

• 140°F – juicy medium-rare
• 145°F – medium with perfect texture
• 150°F – firmer, more traditional pork texture
• Cook Time: 2–4 hours (Avoid cooking beyond 4 hours for the best texture).

Why Sous Vide Is the Best Way to Cook Pork Tenderloin

Pork tenderloin is very lean, which means it can dry out quickly. Sous vide cooking keeps the pork at a precise temperature so it stays juicy and tender.

Why You’ll Love This Recipe

• Foolproof and beginner-friendly
• Juicy every single time
• Easy make-ahead dinner
• Minimal prep work
• Naturally low carb and high protein

How to Make Sous Vide Pork Tenderloin

Sous vide pork tenderloin is one of the easiest ways to make perfectly cooked 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.

1️⃣ Season

Add the seasonings of your choice to the sous vide bag or gallon ziploc bag.

2️⃣ Coat and Seal

Add the pork tenderloin and whole grain Dijon 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.

3️⃣ Water Bath

Cook in the sous vide water bath at 145°F for 4 hours. This will bring the internal temperature of the pork to 145°F.

4️⃣ Sear

Remove the pork 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.

5️⃣ Rest and Sauce

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!

Flavor Variations & Rubs

• 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 sauté 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.
• Smoked Paprika Rub – The rub on my Smoked Paprika Pork Tenderloin is my family’s absolute favorite. We use it at least once a week on all types of meat.

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Frequently Asked Questions

Is pork tenderloin safe at 145?

Yes, it is. Pork is safe to eat at 145°F. In fact, the USDA recommends cooking whole cuts of pork to an internal temperature of 145°F followed by a 3-minute rest.

Don’t worry, the pork may be slightly pink in the center, but it is fully cooked and so juicy! Cooking pork to higher temperatures can quickly dry it out.

Can you overcook pork tenderloin sous vide?

Technically, sous vide makes overcooking much harder because the water bath stays at the exact temperature you want. However, cooking pork tenderloin too long can eventually affect the texture and make it softer than desired. For best results, stay within the 2–4 hour range.

What are the best bags to use to cook sous vide?

Any tightly 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 bag 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 in.

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?

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.

Can I use this method for Sous Vide Pork Loin Roast?

While a Pork Loin Roast can be cooked sous vide, it is a completely different cut of meat with a different shape, requiring a longer cooking time (usually 3 to 5 hours).

What to Serve with Sous Vide Pork Tenderloin

The pan sauce is excellent on top of Keto Mashed Cauliflower! We also enjoy this with a garden salad, Keto Green Beans, and/or this Broiled Broccoli Recipe.

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Originally Published July 7, 2018. Revised and Republished October 24, 2025.