This Sous Vide Pork Tenderloin recipe is an easy way to achieve perfectly tender, juicy pork finished with a bright homemade herb oil.
About Sous Vide Pork Tenderloin with Herb Oil
Pork tenderloin is one of the best cuts to cook sous vide: it’s lean, cooks evenly at a precise temperature, and benefits from the gentle, steady heat of an immersion circulator. Unlike high-heat methods that can dry or toughen lean pork, sous vide locks in moisture and yields an almost buttery texture without a risk of overcooking.
This recipe works well for weeknights and special meals alike. It’s simple, healthy, and high in protein. The technique is hands-off: after seasoning and sealing the pork, the water bath does the work while you prep a fragrant herb oil to drizzle over the slices at serving time.
Because tenderloin is relatively thin and tender compared with roasts, the total sous vide time is short — you’ll have perfectly cooked pork in about an hour and a half. Finish with a quick sear to develop color and a flavorful crust.
Recipe Ingredients
For the pork you need only a handful of pantry staples and fresh herbs for the oil.
- Pork tenderloin — Trim any visible fat. A 1-pound tenderloin serves 2–3 people.
- Kosher salt — Preferred for seasoning meat; its texture helps distribute flavor evenly.
- Sugar — A small amount helps with browning when seared and enhances caramel notes.
- Olive oil — Use a neutral or everyday olive oil for seasoning; you can choose a more robust oil for the herb dressing if you prefer.
- Butter — Unsalted butter is ideal for getting a golden sear on the exterior after sous vide cooking.
- Flaky finishing salt — For a final sprinkle to add texture and highlight flavor.
The herb oil brightens the dish and pairs beautifully with the rich pork. Typical ingredients include:
- Chives and parsley — A classic, fresh pair; you can substitute or add basil, cilantro, tarragon, oregano, or mint.
- Garlic and onion — Minced finely so they marry into the oil without large pieces overwhelming the tender slices.
- Jalapeño — Optional for a gentle heat; remove seeds for milder flavor and chop very small.
- Chive blossoms — Optional garnish that adds a pretty color and subtle onion note.
Best Sous Vide Temperature
Set the water bath to 136°F (58°C) for tenderloin prepared medium, juicy throughout, and soft in texture. This temperature yields succulent meat that’s cooked through without drying.
How Long to Sous Vide Pork Tenderloin
At 136°F (58°C), cook the tenderloin for 1 hour and 30 minutes. Because sous vide cooking uses precise temperature control, this timing yields consistent results without the need for extended braising or long roasts.
How to Sous Vide Pork Tenderloin: Notes & Tips
Follow these practical tips for reliable results and great flavor:
- Bring your water to the target temperature before adding the sealed pork. This helps ensure even cooking and food safety.
- Keep the bagged tenderloin fully submerged throughout the cook. If it floats, weigh it down with a heavy plate or use sous vide weights or clips.
- Searing is optional but recommended for added color and texture. Pat the pork dry, then sear quickly in hot butter or oil — about 60–90 seconds per side — just until a golden crust forms.
- Minimize large pieces of garlic, onion, or jalapeño in the herb oil; finely mince so the dressing coats the pork smoothly.
Storing Leftovers
Refrigerate cooked pork in an airtight container for up to three days. Sliced tenderloin works well in sandwiches, salads, or thinly sliced in brothy soups. The herb oil keeps for about one day refrigerated; stir or bring to room temperature before using.
Make-Ahead Pork Tenderloin
You can sous vide the tenderloin up to two days in advance. Chill it in its sealed bag and store in the refrigerator. When ready to serve, bring the meat toward room temperature briefly and sear in a hot skillet to refresh the crust. Prepare the herb oil the day you plan to serve for the freshest flavor.
Related Recipes
- Sous Vide Scallops — tips for tender, evenly cooked scallops
- Sous Vide Pot Roast — a method for tender overnight chuck roast
- Sous Vide Flank Steak — how to make juicy, teriyaki-marinated steak
- How To Cook a Turkey in a Roaster — a straightforward roast method
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