Sous Vide Pork Tenderloin
Elevate your culinary repertoire with this tender and flavorful Sous Vide Pork Tenderloin recipe, a foolproof way to achieve perfectly cooked pork every time. Using sous vide precision, the pork is gently cooked to your desired doneness—whether medium-rare or medium-well—ensuring a juicy interior that’s packed with flavor. A simple yet aromatic seasoning blend of olive oil, garlic powder, fresh rosemary, and thyme infuses the meat while it bathes in a 140°F water bath. Finished with a quick buttery sear in a hot skillet for a golden crust, this dish is as visually stunning as it is delicious. Perfect for an elegant dinner or special occasion, serve these succulent medallions with a sprinkle of flaky finishing salt and your choice of sides for a restaurant-quality meal at home. Maximize tenderness, flavor, and ease with this must-try sous vide recipe!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Freshly ground black pepper
- 0.5 tsp Garlic powder
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 tbsp Unsalted butter
- 0.5 tsp Optional finishing salt
Instructions
Preheat your sous vide water bath to 140°F (60°C) for medium doneness. For medium-rare, set to 135°F (57°C), and for medium-well, set to 145°F (63°C).
Pat the pork tenderloin dry with paper towels and remove any silver skin with a sharp knife if present.
Rub the pork tenderloin evenly with olive oil, then season generously with salt, black pepper, and garlic powder on all sides.
Place the seasoned pork tenderloin into a resealable freezer bag or vacuum-seal bag. Add the fresh rosemary and thyme sprigs into the bag alongside the pork.
If using a resealable freezer bag, use the water displacement method: slowly lower the bag into the water bath, allowing the water pressure to push the air out, and then seal the bag completely.
Submerge the bag in the preheated sous vide water bath and cook for 90 minutes.
Once the cooking time has elapsed, remove the pork tenderloin from the bag and pat it dry with paper towels. Discard the herbs.
Heat a skillet over high heat and add 1 tablespoon of unsalted butter. Once the butter is melted and foamy, quickly sear the pork tenderloin on all sides for 1-2 minutes per side until golden brown.
Remove the pork tenderloin from the skillet and let it rest for 5 minutes before slicing into medallions.
Optional: Sprinkle finishing salt over the medallions for extra flavor. Serve immediately and enjoy!
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 4870 mg | 212% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 55 mg | 4% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2152 mg | 46% | |
*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.
