48 Hour Pork Tenderloin
Experience melt-in-your-mouth perfection with this 48 Hour Pork Tenderloin recipe, a show-stopping dish that combines bold flavors and innovative cooking techniques. Marinated for a full 48 hours in a robust blend of soy sauce, apple cider vinegar, honey, fresh rosemary, and smoked paprika, the pork absorbs deep layers of savory, sweet, and aromatic goodness. Cooked sous vide at an ideal temperature, the tenderloin remains irresistibly juicy and perfectly tender. A quick, high-heat sear caramelizes the exterior for a delightfully crisp crust, while a reduced marinade glaze adds a glossy, flavor-packed finish. Perfect for dinner parties or elevated weeknight meals, this pork tenderloin pairs beautifully with sides like roasted vegetables or creamy mashed potatoes. Try this recipe to unlock gourmet-quality dining in your own kitchen!
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Recipe Information
Ingredients
- 2 lbs Pork tenderloin
- 0.5 cups Soy sauce
- 0.25 cups Olive oil
- 2 tbsp Apple cider vinegar
- 2 tbsp Honey
- 4 units Garlic cloves, minced
- 2 tsp Fresh rosemary, chopped
- 1 tsp Smoked paprika
- 0.5 tsp Ground black pepper
- 1 tsp Salt
- 0.5 cups Water
Instructions
Trim any excess fat or silver skin from the pork tenderloins and pat them dry with paper towels.
In a mixing bowl, whisk together soy sauce, olive oil, apple cider vinegar, honey, minced garlic, chopped rosemary, smoked paprika, ground black pepper, salt, and water until well combined.
Place the pork tenderloins in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it’s completely coated. Seal the bag or cover the dish. Marinate in the refrigerator for 48 hours, flipping the tenderloin occasionally to ensure even absorption of the marinade.
After 48 hours, preheat your sous vide machine to 140°F (60°C).
Remove the pork from the marinade, pat it dry, and reserve the excess marinade. Place each tenderloin in a sous vide bag or vacuum-sealable bag. Vacuum seal the bags or use the water displacement method to remove air if using zip-top bags.
Cook the pork in the sous vide water bath for 1 hour. If you have time and want ultimate tenderness, this step can be extended to up to 4 hours without affecting quality.
While the pork is cooking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat and let it simmer for 5-7 minutes to reduce slightly and create a flavorful glaze.
Once the sous vide process is complete, remove the pork from the bags and discard any juices.
Heat a skillet on high heat and add a splash of olive oil. Sear the tenderloins on all sides for about 1-2 minutes per side until they develop a caramelized crust.
Brush the pork with the reduced marinade glaze and let it rest for 5 minutes before slicing.
Serve the pork tenderloin sliced into medallions alongside your favorite sides, such as roasted vegetables or mashed potatoes. Drizzle additional glaze on top if desired.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 8.9 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1225 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
