Never overcook pork tenderloin again! Get amazing results every time with this simple, juicy sous vide pork tenderloin recipe.
When it comes to pork, the tenderloin is like filet mignon. As the name suggests, it’s incredibly tender, and while it’s not the most flavorful cut, it lends itself incredibly well to sauces. However, pork tenderloins can vary in size and weight, making them a challenge to cook properly, especially if you don’t have a kitchen thermometer.
When you prepare pork tenderloin using a sous vide cooker, it’s guaranteed to come out exactly as you intended (medium-rare, medium, etc), meaning you can focus your attention on the rest of the meal (or creating a delicious pan sauce).
How to Make Sous Vide Pork Tenderloin
Equipment and Tools
(I’ve included affiliate links to the exact brands I use)
- Sous vide immersion circulator
- A large container for the water
- A gallon-size freezer bag
- Kitchen tongs
- A boning knife or chef’s knife for removing the silver skin
- Optional: Sous vide magnets or weights
- Bag clip (if your water vessel has a lid, you might not need a bag clip)
- A skillet for searing
Pork Tenderloin Cook Times and Temperatures
I cook my pork at 135ºF (57ºC) for 1-2 hours, which gets me tender, juicy results that are somewhere between medium-rare and medium. Since doneness is a personal preference, here are some other temperatures you might want to consider, all sourced from Anova.
|Medium-Rare||130°F (54.5°C)||1 to 4 hours||Buttery, tender, very juicy|
|Medium||140°F (60°C)||1 to 4 hours||Firm but tender, moderately juicy|
|Medium-Well||150°F (66°C)||1 to 4 hours||Very firm, moderately juicy|
|Well-Done||160°F (71°C)||1 to 4 hours||Dry, firm, tacky|
After you select your cooking temperature and begin preheating your immersion circulator, you’ll need to prep the meat. The first thing you’ll want to do anytime you cook pork tenderloin is remove the silver skin.
What is Silver Skin?
The silver skin is a piece of connective tissue that runs like a band along part of the pork tenderloin. You’ll want to remove the silver skin prior to cooking because it’s tough and fibrous. Once cooked, it has a chewy, unpleasant mouthful.
Luckily, it’s very easy to remove. All you need is a chef’s knife or (preferably) a boning knife. Here’s a short video tutorial from Martha Stewart demonstrating how to remove the silver skin. It’s much easier to show than explain.
Place in a sous vide water bath and cook for 1-4 hours. Those little white pearls you see in the photo are just tiny air bubbles, FYI.
After cooking, remove the meat from the plastic bag and pat dry with paper towels. Sear on all sides in a hot skillet (I recommend cast iron, black steel, or stainless steel). Let the meat rest for a few minutes after searing, then slice and serve.
More Sous Vide Recipes
Sous Vide Pork Tenderloin
- 1 pork tenderloin, about 1 pound
- Kosher salt
- Ground black pepper
- Optional: fresh herbs such as rosemary or thyme
- 1-2 tablespoons neutral-flavored, high heat oil for searing (such as grapeseed)
- Fill a large container with water. Using a sous vide immersion circulator, bring the water temperature to 135ºF (57ºC).
- Place the pork tenderloin on a cutting board. With a boning knife or chef’s knife, remove the silver skin (see video tutorial included in the post if you’ve never done this before). Season the meat on both sides with salt and pepper.
- Place the pork along with any optional herbs like rosemary in a 1-gallon resealable freezer bag, pressing out as much air as possible and sealing the bag. Pressing the bag over the edge of a table can help remove the air. Clip weights or attach weighted sous vide magnets to the bottom of the bag to help weigh it down.
- Slowly lower the bag into the water bath until fully submerged, using kitchen tongs if needed to assist pressing it down. Once the bag is almost completely submerged, open one small corner to release any remaining air, then reseal the bag and clip it to the corner. (Note: If your container has a lid, you might not need the clip; simply fold the top of the bag over the edge and cover with the lid). If your container doesn’t have a lid, top with foil or plastic wrap to prevent water evaporation.
- Cook for 1-4 hours, then use kitchen tongs to carefully remove the bag. Remove the pork and pat dry with paper towels.
- Heat a large skillet (I recommend cast iron, stainless steel or black steel) over high heat, then add a small amount of a neutral-flavored, high heat oil, such as grapeseed. You only need a thin layer to coat the bottom of the pan. Sear the pork on all sides until caramelized and crisp.