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!

Nutriscore Rating: 54/100

Prep Time:10 mins

Cook Time:90 mins

Total Time:100 mins

Servings: 4

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

Directions

Step 1

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).

Step 2

Pat the pork tenderloin dry with paper towels and remove any silver skin with a sharp knife if present.

Step 3

Rub the pork tenderloin evenly with olive oil, then season generously with salt, black pepper, and garlic powder on all sides.

Step 4

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.

Step 5

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.

Step 6

Submerge the bag in the preheated sous vide water bath and cook for 90 minutes.

Step 7

Once the cooking time has elapsed, remove the pork tenderloin from the bag and pat it dry with paper towels. Discard the herbs.

Step 8

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.

Step 9

Remove the pork tenderloin from the skillet and let it rest for 5 minutes before slicing into medallions.

Step 10

Optional: Sprinkle finishing salt over the medallions for extra flavor. Serve immediately and enjoy!

Nutrition Facts

Serving size	(511.9g)

Amount per serving	% Daily Value*
Calories	977.8

Total Fat 55.5g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 4.9g
Cholesterol 339.4mg	0%
Sodium 4869.9mg	0%
Total Carbohydrate 3.9g	0%
Dietary Fiber 1.2g	0%
Total Sugars 0.1g
Protein 112.2g	0%

Vitamin D 36.3IU	0%
Calcium 55.4mg	0%
Iron 6.0mg	0%
Potassium 2152.3mg	0%

*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.

Source of Calories

Fat: 51.8%

Protein: 46.6%

Carbs: 1.6%