This sous vide pork tenderloin is tender, juicy, and finished with a flavorful golden crust. Simple to make and ideal for busy weeknights, it’s a family-friendly recipe everyone will enjoy.
A few years ago Marrekus treated us to a sous vide machine for the holidays, and recently we brought it back out for a memorable weeknight dinner. The kids joked it was “chicken,” but the result was impossibly tender pork—proving once again that pork is a versatile, crowd-pleasing protein. This preparation feels lighter than deep-fried pork but still delivers big flavor.
The beauty of sous vide is its “set it and forget it” convenience. Season the tenderloin, seal it in a bag, let the water bath do the work, then finish with a quick sear to develop a crisp, golden exterior. Serve with simple vegetables or your favorite sides for a complete meal. No vacuum sealer? A heavy-duty zipper-lock bag using the water displacement method works great.
What you’ll love about this recipe:
- FAMILY FRIENDLY – Pork tenderloin is a hit with kids and picky eaters.
- JUICY & TENDER – Sous vide cooking locks in moisture and produces consistent doneness.
- CONVENIENCE – Minimal hands-on time: seal, cook in the bath, and finish with a quick sear.
What is Sous Vide?
Sous vide is a precise cooking method where food is sealed and cooked in a temperature-controlled water bath. The low, steady temperature ensures even doneness throughout the meat and keeps it juicy because the cooking environment is sealed. A typical setup includes a water circulator and a container or pot; some circulators clip to an existing pot while others include a container.
Ingredients
- Pork tenderloin (about 2 pounds)
- Seasoning salt (1 tablespoon)
- Granulated onion (1 teaspoon)
- Granulated garlic (1 teaspoon)
- Coarsely ground black pepper (½ teaspoon)
- Olive oil (2 tablespoons)
- Fresh herbs and aromatics (optional: rosemary, thyme, garlic, bay leaf)
Note: Pork tenderloin pairs beautifully with rosemary, thyme, garlic, bay leaves, and onion. Add herbs to the bag during sous vide cooking or toss them into the pan when searing for extra aroma.
Tools You’ll Need
To make this recipe you’ll need a few special tools:
- Sous vide precision cooker
- Sous vide container or a large stock pot
- Heavy-duty zipper-lock bags or a vacuum sealer
- Sharp knife
- Skillet for searing
- Paper towels
How to Make Sous Vide Pork Tenderloin
Step 1: Set your sous vide to 140°F (60°C). Trim any thick silver skin or excess fat, leaving a thin layer if you prefer a little extra flavor.
Step 2: Season the tenderloin evenly with seasoning salt, granulated onion, granulated garlic, and black pepper.
Step 3: Place the seasoned pork into a vacuum-seal bag or a heavy-duty zipper-lock bag. If using a zipper-lock bag, remove air using the water displacement method.
Step 4: Submerge the sealed bag in the preheated water bath and cook at 140°F (60°C) for about 1 hour.
Step 5: When the cook is complete, heat oil in a skillet over high heat. Remove the pork from the bag and pat it very dry with paper towels to ensure proper browning.
Step 6: Sear the tenderloin in the hot oil for 1–2 minutes per side until a golden-brown crust forms. Add herbs or garlic during the sear if desired. Rest the meat a few minutes before slicing.
Step 7: Slice into medallions and serve with your favorite sides. Enjoy!
Recipe Tips & Tricks
- Seal the bag properly: Use a vacuum sealer or the water displacement method with a zipper-lock bag to remove air and keep water out during cooking.
- Season generously: Because sous vide cooks at lower temperatures, flavors can be more subtle—don’t be afraid to season a bit more than usual.
- Pat dry before searing: Dry meat sears much better and develops a more appealing crust.
- Experiment: Adjust cooking time and temperature slightly to match your preferred doneness and try different finishing techniques or glazes.
What to Serve With Sous Vide Pork Tenderloin
Slice the tenderloin into medallions and garnish with fresh rosemary or thyme. Popular side dishes include:
- Collard greens or braised greens for a savory, Southern-style side
- Creamy macaroni and cheese for comfort-food pairing
- Warm cornbread or crusty bread
- Braised cabbage or roasted seasonal vegetables
Commonly Asked Questions
Pork loin is a larger, wider cut with more fat and sometimes bones, suitable for roasting. Pork tenderloin is smaller, leaner, and more tender; it cooks faster and is ideal for medallions.
Sous vide greatly reduces the risk of overcooking, but very long cooks at the same temperature can change texture. For this tenderloin, 1 to 1½ hours is ideal.
Yes. A quick, high-heat sear on the grill creates a delicious crust and attractive grill marks.
Use the bag juices to make a sauce: reduce them in a pan with a splash of stock, a bit of mustard or bourbon, and a touch of sweetener if desired, then strain and serve over the pork.
No. Vacuum sealers are convenient, but heavy-duty zipper-lock bags using the water displacement method work well when sealed carefully.
Summary
This sous vide pork tenderloin yields consistent, juicy results and a beautiful golden crust with minimal effort. It’s versatile enough for quick weeknight meals and elegant enough for a special dinner, and it pairs well with a wide range of sides.
📖 Recipe
Sous Vide Pork Tenderloin
Krysten Wilkes & Marrekus Wilkes
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Ingredients
- 2 pounds pork tenderloin
- 1 tablespoon seasoning salt
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- ½ teaspoon coarsely ground black pepper
- 2 tablespoons olive oil
Instructions
- Set the sous vide precision cooker to 140°F (60°C).
- Trim any thick fat or silver skin from the tenderloin, leaving a thin layer if desired for flavor.
- Season the entire tenderloin with seasoning salt, granulated onion, granulated garlic, and black pepper.
- Place the seasoned pork in a vacuum-seal bag or heavy-duty zipper-lock bag and seal airtight.
- Submerge the sealed bag in the preheated water bath and cook for 1 hour.
- Heat oil in a skillet on high. Remove the tenderloin from the bag and pat dry with paper towels.
- Sear each side for 1–2 minutes until a golden-brown crust forms.
- Let the tenderloin rest briefly, then slice into medallions and serve.
Notes
- Seal Bag Properly: Use a vacuum sealer or the water displacement method to keep water out of the bag.
- Season Generously: Sous vide can mute flavors slightly, so season a bit more than with high-heat methods.
- Pat Dry Before Searing: Dry meat forms a better crust when seared.
- Experiment and Adjust: Try different seasonings, temperatures, or finishing sauces to suit your taste.
Nutrition
Carbohydrates: 1 g
Protein: 47 g
Fat: 15 g