Sous Vide Pork Tenderloin
How to Sous Vide Pork Tenderloin – This nearly foolproof recipe makes the most tender and juicy pork loin every time! It starts with a simple brine and finishes with a quick sear for an easy yet incredibly flavorful dish.
The Best Sous Vide Pork Tenderloin Recipe
Our family has absolutely fallen in love with the Sous Vide method of cooking! The French term sous vide translates to “under vacuum,” which involves vacuum-sealing the meat in plastic bags. The bags are submerged in hot water and left to cook for 1-2 hours, with no maintenance needed.
We’ve shared a fabulous Sous Vide Pork Chop recipe, now here’s how to make pork tenderloin! This fail-proof slow cooker recipe produces the most tender and juicy pork tenderloin you’ve ever tasted!
It starts with a simple brine, then the pork is seasoned with Dijon mustard and black pepper before being sous vide to perfection. Finish the sous vide pork loin with a quick sear on the stovetop and serve for an impressive meal that is surprisingly easy to prepare!
Equipment You Need to Sous Vide
You need a classic sous vide cooking device, large zip bags, clamps, and a large pot or container that can handle low heat. Most sous vide devices come with vacuum seal bags and clamps to secure the bags to the side of the container.
Do You Have to Have a Special Kind of Bag?
You can use any large zip bag. The kind of bag that allows you to suction the air out does make it easier to work with. However, if you use classic Ziploc bags just submerge them slowly in the water with the zipper open. All the air should push to the top. Then once the air is completely out of the bag, carefully zip it up.
Do You Have to Have Clamps?
The clamps are essential if you’re using vacuum seal bags, because if the vacuum valve/flap on the bag goes down into the water it will leak in. However, clamps are not necessary if using classic Ziploc bags.
Ingredients You Need
For the Brine –
- Hot tap water
- Kosher salt
- Apple cider vinegar
For the Sous Vide Pork Loin –
- Pork tenderloin
- Dijon mustard
- Cracked black pepper
How to Brine Pork Tenderloin
Pour the hot water and salt into a large ziploc bag. Shake well to dissolve the salt in the hot water. Then add the apple cider to the brine mixture.
Place the pork tenderloin in the brine and zip the bag closed. Refrigerate to brine the pork for at least 2 hours, but up to 24 hours.
That’s it!
How to Properly Sous Vide Pork Tenderloin
Place a large pot (or deep container) on the countertop. Clamp the sous vide machine to the side of the pot. Fill with water to the minimum line marked on the sous vide. Set the sous vide to preheat to 145°F.
Meanwhile, remove the pork tenderloin from the brine and pat it dry with paper towels.
Then rub it with an even layer of Dijon mustard and sprinkle it with black pepper on all sides.
Next, place the seasoned pork in another large zip bag, or a vacuum seal bag.
If using vacuum seal bags, use the suction device to suck all the air out of the bags, leaving the corner with the valve dry.
If using a gallon Ziploc bag you will need to seal it as you lower the pork into the water, to push out all the air.
Get the Complete (Printable!) Sous Vide Pork Loin Recipe Below. Enjoy!
Once the water bath has reached 145°F lower the zip bags into the water. If using vacuum seal bags, keep the vacuum valve corner of the bag above the waterline. Use a clamp to secure the bag to the side of the container, so the valve stays dry.
Make sure the pork tenderloin is completely submerged but the corner with the flap is above the water. Again, if using classic zip bags, slowly lower the bag into the water so that all the air is pushed up and out of the bag.
Once the air is completely up to the zipper, carefully zipper them closed so water does not get in the bag. This is the water displacement method. You can then clamp them to the side, but it does not have to be secured like vacuum bags.
Sous vide the pork for 1 ½ to 2 hours, for a perfect soft medium-pink interior.
Once the pork tenderloin has been in the water for at least 90 minutes, place a large cast-iron skillet over medium-high heat.
Remove the pork tenderloin from the bag. When the skillet is hot, placed the pork tenderloin in the skillet to sear for 2 to 3 minutes per side to create a crust.
Remove from the skillet and allow the pork to rest for five minutes before slicing.
Slice and serve warm.
Top Sous Vide Tips
- Do you have to brine pork tenderloin? No, you never have to brine, but it does make a big difference in flavor and texture. If you brine the pork you will not need to add additional salt. If you choose not to brine the pork tenderloin, sprinkle it generously with salt when you add the black pepper.
- If you do decide to brine (again, highly recommended!) do so for at least 2 hours in the fridge to really get the meat tenderized. But do not let it brine for more than 24 hours! After about a day the meat will become overly tenderized to the point of being unpleasantly soft.
- Once you get the seasoned pork sealed in a bag and placed in the water bath, make sure the pork is completely submerged in water. If needed, place a plate over it to push it down.
- Be sure to clamp the bag to the side of the pot to keep water out and the pork secured.
- Sear the sous vide pork loin for just a few minutes on each side. Remember, the tenderloin will already be cooked all the way through, so searing is just to get a nice crust on the outside for the perfect finishing touch.
- Let the seared pork rest for several minutes before slicing. This allows the juices to redistribute throughout the meat to that every bite is juicy and flavorful.
Serving Suggestions
Pair tender, juicy slices of pork with your favorite veggie side dishes like Roasted Vegetable Medley or Brussels Sprouts with Bacon and Beer.
Add some umph to the table with starchy sides like Herb Oven Roasted Potatoes and Carrots, Mashed Potatoes (seriously the BEST!), or Cheesy Scalloped Potatoes. You can also roast your favorite vegetables with some fresh herbs, olive oil, and garlic or in your favorite bbq sauce.
And, of course, who can resist the combination of pork with apples? Serve this tenderloin with Spiced Apples or homemade Applesauce.
Frequently Asked Questions
Yes, it’s best to brine the pork ahead of time and then preseason them before placing them in the bags.
As long as the pork tenderloins are not overlapping and lay in a single layer, you can place two in one bag if you like. With larger tenderloin, you will need one bag per piece.
You are aiming for an internal temperature of 145°F. This should be a perfect medium pink tenderloin.
While you do not need to sear the pork, it is highly recommended. The meat will still be properly cooked, but that bit of golden-brown crust on the outside really seals in the juiciness and flavor.
I do not recommend trying to sous vide frozen pork tenderloin. While you technically can, you’ll need to add an extra hour to the cook time. This can also potentially alter the texture of the meat. So go ahead and get that loin thawing ASAP!
I think that the two types of bags that I suggested to vacuum seal this tenderloin are the best ways, but if you can maneuver to not spill the brine while using the vacuum sealer, then, of course, you can!
Leftovers will keep well for up to 3-4 days in the refrigerator. Let the tenderloin cool completely and wrap it in a layer of plastic cling wrap or seal it in a Ziploc bag.
Looking For More Delicious Pork Recipes? Be Sure To Also Try:
- Smoked Pork Loin
- Crock Pot Pork Loin with Vegetables
- Baked Ham with Honey Mustard and Apples
- Apple Baked Stuffed Pork Chops
- Crock Pot Pork Tenderloin with Apples and Onions
- Bacon Wrapped and Rosemary Beef Tenderloin Roast with Balsamic Glaze
- Perfect Sous Vide Pork Chops
- Smoked Pulled Pork Roast
Get the Complete (Printable!) Sous Vide Pork Loin Recipe Below. Enjoy!
Check the printable recipe card below for the prep and cook time as well as the nutrition percentages including calories, carbohydrates, protein, cholesterol, sodium, potassium, fiber, calcium, and vitamin c percentages. Also, don’t forget to share this recipe on Instagram and Facebook!
Sous Video Pork Tenderloin Recipe
Video
Ingredients
For the Brine –
- 1 cup hot tap water
- ¼ cup kosher salt
- 1 cup apple cider or apple juice
For the Pork Tenderloin –
- 1 – 1.5 pounds pork tenderloin
- 1 tablespoon Dijon mustard
- ½ teaspoon cracked black pepper
Instructions
- For the Brine: Pour 1 cup of hot water and 1/4 cup of salt in a large zip bag. Shake to dissolve the salt in the hot water. Then add the apple cider to the brine mixture.
- Place the pork tenderloin in the brine and zip the bag closed. Refrigerate to brine the pork at least 2 hours, but up to 24 hours.
- Place a large pot (or deep container) on the countertop. Clamp the sous vide device to the side of the pot. Fill with water to the minimum line marked on the sous vide. Set the sous vide to preheat to 145°F.
- While the water is heating, remove the pork tenderloin from the brine. Pat it dry with paper towels, then rub it with an even layer of Dijon mustard. Sprinkle it with black pepper on all sides. Place in another large zip bag, or a vacuum seal bag.
- If using vacuum seal bags, use the suction device to suck all the air out of the bags, leaving the corner with the valve dry. If using a gallon Ziploc bag you will need to seal it as you lower the pork into the water, to push out all the air.
- Once the water has reached 145°F lower the zip bags into the water. If using vacuum seal bags, keep the vacuum valve corner of the bag above the waterline. Use a clamp to secure the bag to the side of the container, so the valve stays dry. Make sure the pork tenderloin is completely submerged but the corner with the flap is above the water. If using classic zip bags, slowly lower the bag into the water so that all the air is pushed up and out of the bag. Once the air is completely up to the zipper, carefully zipped them closed so water does not get in the bag. You can then clamp them to the side, but it does not have to be secured like vacuum bags.
- Make sure the pork is completely submerged in water. If needed, place a plate over it to push it down.
- Sous Vide the pork for 1 ½ to 2 hours, for a perfect soft medium-pink interior.
- Once the pork tenderloin Has been in the water for at least one and a half hours, place a large cast-iron skillet over medium high heat.
- Remove the pork tenderloin from the bag. When the skillet is hot, placed the pork tenderloin in the skillet to sear for 2 to 3 minutes per side to create a crust.
- Remove from the skillet. Allow the pork to rest for five minutes so the juices re-distribute. Then slice and serve warm.
The sous vide helps this stay so juicy and tender! Such a great weeknight dinner.
Delicious! This is a really great way to make a pork tenderloin…..was so tender and juicy!
Just got myself a sous vide and made this recipe. I have to say it was way better than I could ever imagine. Tender, juicy and delicious all at the same time. This recipe is a keeper.
This recipe looks delicious!! I have a Sous Vide feature on my Instant Pot which I have never tried. I would really like to try this recipe to test it out. Just wondering if you have tried this recipe in an Instant Pot.
Hi Lori,
I have not tried that, but if the sous vide setting on the IP allows you to adjust the exact temperature, it should work just fine. :)
wow, this recipe was super easy and definitely foolproof! the pork was super tender and juicy, and the flavor was incredible!