When you try this tender and juicy Sous Vide Pork Tenderloin, you’re not going to want to save it just for special occasions!
While it’s often one of the cheapest cuts of red meat available at my grocery store, pork tenderloin just feels so fancy! Plus, when prepared the right way, it can be perfectly tender and juicy, ideal for a dinner party centerpiece or just a simple weeknight meal at home.
People often find the world of sous vide to be quite intimidating, and I don’t blame them! For many years, the nifty little device was reserved for use in only the finest restaurants by the finest chefs. But now, sous vide cooking is more accessible than ever, thanks to the decreasing cost of production for machines and the growing interest from home cooks eager to explore new culinary techniques.
With sous vide, you never have to worry about overcooking the meat. It’ll always be tender and juicy (and cooked to a safe temperature), and all you need to do is sear and serve! Coated in a tangy Dijon mustard glaze kissed by rosemary and seared to perfection, it’s a meal that feels fancy but isn’t difficult. Who says gourmet cooking has to be a hassle?
Is Sous Vide Pork Tenderloin Healthy?
Healthy? Absolutely! Pork tenderloin is a lean cut of red meat, packing in protein while staying low in fat. Olive oil adds a component of heart-healthy fat, and the seasonings add minimal calories but tons of flavor.
Want to make this sous vide pork tenderloin even healthier? For the searing step, ditch the skillet and consider broiling or grilling the tenderloin with just a spritz of cooking spray to reduce added fats. For a low-sodium option, reduce the salt in the marinade and add more spices like paprika and cayenne pepper for a depth of flavor.
What Is Sous Vide?
A sous vide machine is a kitchen gadget that heats water to a precise temperature and maintains it, letting you cook food in a vacuum-sealed bag to perfection. Translation? Your pork tenderloin is always tender, juicy, and evenly cooked, edge to edge. You just have to sear it when it’s done, then serve!
With tenderloins, sous vide machines are a game changer. At too many cookouts, I’ve seen “barbecue masters” struggle to nail that perfect tenderloin, ending up with either an overcooked middle or a raw center from a grill that’s too hot. Sous vide eliminates those worries by cooking the meat evenly to a precise, food-safe temperature.
I’ve been using a sous vide machine for many years now, and there are a few accessories I always recommend people should get. Firstly, a large food-safe tub to clip your sous vide to will always work better than your largest pot. Next, rolls of food-safe vacuum-sealable bags and a good-quality dry and liquid vacuum sealer are a must. Finally, and optionally, I also recommend a sous vide chain mail weight to keep your bag submerged, as it can sometimes float!
How To Make Ahead And Store
I love to season the tenderloin, vacuum seal it, and freeze it for up to 3 months for whenever I need an easy meal. You can sous vide from frozen! Store leftovers in an airtight container in the fridge for up to 3 days. For the freezer, slice the cooked pork and freeze it in freezer-safe bags or airtight containers for up to 3 months. Thaw in the fridge before reheating.
Serving Suggestions
There are many excellent side dishes that will complement pork tenderloin. One of my favorites is mashed potatoes, including these Garlic Mashed Potatoes or perhaps some Healthy Mashed Potatoes. If you prefer a vegetable side dish, I can recommend these Lemon-Parmesan Roasted Brussels Sprouts or some Grilled Broccoli. You might also want to experiment with some tasty salad recipes, like this Mediterranean Quinoa Salad or a Beet Salad.
Ingredients
- 2 pounds pork tenderloin
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1 pat butter optional, for sauce
Instructions
- Prepare a water bath by filling a large pot or tub with water, and attach sous vide machine to the side. Preheat water bath to 145°F.
- Pat pork tenderloin dry with paper towels, then spread Dijon mustard on all sides with a butter knife. Coat all sides in rosemary and salt. Transfer pork tenderloin into a sous vide bag and seal on the dry setting.
- Place sealed bag in water bath and cook for 4 hours. Ensure bag is fully submerged, or use a weight to hold it down.
- Once done, remove pork tenderloin from sous vide bag and reserve liquid for a gravy, if desired.
- Heat a skillet over medium-high heat. Optionally, pat pork tenderloin dry with paper towels for a better crust. Add olive oil to skillet, then add pork tenderloin and sear on all sides until browned.
- Remove pork tenderloin from skillet and allow to rest for 10 minutes before slicing.
- If desired, add a pat of butter to the skillet and melt. Pour reserved cooking liquid into skillet and reduce by half to create a sauce. Serve sauce over sliced pork tenderloin.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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