Sous-vide Pork Tenderloin

Step-by-Step Instructions

1. 1Season pork tenderloin with salt, pepper, and herbs
2. 2Vacuum seal or place in zip-lock bag using water displacement method
3. 3Set sous-vide circulator to 140°F / 60°C for perfect texture
4. 4Cook for 1-4 hours depending on desired texture
5. 5Remove from bag and pat completely dry
6. 6Heat cast iron skillet over high heat with oil
7. 7Sear 30-60 seconds per side for golden crust
8. 8Slice and serve immediately

Expert Tips for Sous-vide

• 💡1 hour: tender, 2-4 hours: very tender and slightly firmer
• 💡Safe temperature for pork is 145-160°F / 65-70°C (safe to well done) when held for time
• 💡Add garlic, herbs, or apple cider to bag for flavor
• 💡Perfect for uniform doneness throughout
• 💡Can finish with glaze after searing

Pork Tenderloin Temperature Guide

Pork Tenderloin Safety Guidelines

Important food safety practices when handling and cooking pork tenderloin.