Sous Vide Pork Tenderloin Recipe with Time and Temp Chart

Even after grilling pork tenderloin countless times, I’m still not 100% confident in my success. Sometimes it turns out perfectly tender, but more often than not, it ends up dry and tough, or worse, rosy pink inside. There’s where sous vide becomes a game changer. Honestly, if you don’t already have a sous vide machine, this sous vide pork tenderloin recipe is absolutely a great reason to invest in one, not to mention it opens the door to more delicious dishes. I’ll share my go-to sous vide pork tenderloin recipe, along with the most important time and temperature chart to ensure you nail it on your first try.

RELATED: Sous Vide Pork Chop Recipe

Ingredients:

• 2 whole pork tenderloins, about 1 pound each
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 8 fresh thyme sprigs
• 4 garlic cloves, lightly smashed
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

Equipment:

• INKBIRD Sous Vide Cooker
• Water bath container
• Vacuum sealer
• Vacuum seal bag
• Cast-iron skillet
• Tongs

Why Sous Vide Pork Tenderloin?

Pork tenderloin is arguably the most tender cut of pork, but it’s also very lean, which means that overcooking can make it tough, dry, and unpalatable. What’s more, traditional cooking methods often struggle to infuse flavor into this cut before it’s fully cooked.

The good news is that sous vide cooking addresses these issues perfectly - through the precisely temperature-controlled water bath, pork tenderloin is unlikely to overcook, and with all the juices and marinades sealing in the bag, the flavors can deeply penetrate the pork.

In short, sous vide pork tenderloin might be the most tender and juicy version you’ll ever taste.

RELATED: What Is Sous Vide?

Should I Marinate Pork Tenderloin?

When cooking pork tenderloin sous vide, there’s no need to marinate it beforehand, as the long cooking time is sufficient for the seasonings to penetrate the pork. Even if you find it lacking in flavor, simply sprinkling additional salt when searing or serving it with a sauce could add extra flavor.

If you really want a stronger flavor, a light coating of salt followed by an overnight refrigeration in a bag can enhance the taste a bit more.

Sous Vide Pork Tenderloin Time and Temperature Chart

In sous vide cooking, temperature is far more important than anything else, which is the key to determining the juiciness of your meat. Essentially, the higher the temperature, the drier the meat. I’ve made this sous vide pork tenderloin time and temperature chart to help you find the right temperature for your preferred doneness. If you’re not sure where to start, I recommend starting at 140°F (60°C), as that's my favorite doneness!

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How to Sous Vide Pork Tenderloin?

Now, let’s get started with cooking!

Step 1: Preheat the Bath. Attach your circulator to your pot filled with water and set it to your desired temperature from the chart above.

Step 2: Bag It Up. Generously season your pork tenderloin with salt and pepper, then place them into two separate vacuum seal bags, along with garlic cloves and thyme sprigs. Use a vacuum sealer to remove air from the bags and seal them up. You can prepare more for your next cook.

Step 3: Cook Pork Tenderloin Sous Vide. Submerge the bags in the water bath and let them cook for 2 hours, just making sure they stays fully underwater all the time.

Step 4: Sear the Pork. When the time is up, take the bags out and remove the pork. Pat the pork very dry with paper towels. Discard the aromatics but save the remaining liquid. Heat a cast-iron skillet over high heat with two tablespoons of oil. Sear the pork for just 60 seconds per side, flipping occasionally, until you have a beautiful, golden-brown crust. After that, add two tablespoons of butter in and continue to sear for another 30 seconds.

Step 5: Rest and Slice. Pour the remaining liquid on top and let the pork tenderloin rest for 5 minutes on a clean cutting board. Then, slice it against the grain and serve.

Is Pink Pork Safe to Eat?

After slicing it, you might find the pork still slightly pink in the center. This might raise some concerns about its safety, but rest assured, it is totally safe to eat.

I know this can be a psychological barrier, but thanks to sous vide cooking, the extended time the pork spends in the water bath at these temperatures actually ensures proper pasteurization, making it completely safe, even if the center remains pink. The USDA has now also lowered the safe cooking temperature for pork to 145°F (63°C).

As long as you start with clean, properly stored pork, the risk of eating pink pork is virtually negligible.

Can I Cook Frozen Pork Tenderloin Sous Vide?

Yes, you can absolutely do that! If your pork tenderloin is still frozen, simply add an additional 30 minutes to this recipe to account for the thawing. This is one of my favorite sous vide tricks, even if I forget to take the meat out in advance.