Sous Vide Pork Tenderloin

Sous Vide Pork Tenderloin

As soon as I found out how to cook the pork tenderloin with sous vide it has been a game-changer for me. It is the secret key to achieving tender, juicy and perfectly cooked meat every time. Sous vide technology allows you to control the cooking temperature precisely. Whether you are seasoned chef or just getting started, understanding this method will upgrade your cooking skills significantly.

I’ll guide you through the process or preparing the pork tenderloin using sous vide method. From seasoning and sealing to cooking it in water, you can master this technique fast. After cooking, a quick sear will give it a perfect finish.

Key takeaways

• Sous vide ensures tender and juicy pork tenderloin.
• Precise temperature control is key for perfect results.
• A final sear is the magical finishing touch for flavor and presentation.

Understanding the Sous Vide Cooking

Sous vide means “under vacuum” in French, which is the technique where food is sealed in a vacuum-sealed bag and cooked in a water bath at a specific temperature. The equipment used includes a precision cooker or immersion circulator to maintain the water temp.

To start, I preheat the water bath to the desired temperature based on the type of meat I’m cooking. For pork tenderloin, I typically set it around 140°F(60°C) for a juicy and tender result. I season the pork and place it in the vacuum-sealed bag.

I place it the water bath for a predetermined time making sure it cooks evenly from edge to center. This way it helps me make sure that I am not overcooking the meat and allows the meat to develop perfect texture. When I see that the cooking is thorough and done, I remove the pork from the bag and finish it with a quick sear in a hot skillet for a nice crust.

Benefits of Sous Vide Cooking

There are several advantages I can tell you right away that set this method apart from the rest. First, it ensures precise temperature control, which produces amazing results every single time. Second, this method is really versatile. I can cook variety of foods including meat, fish and veggies. It’s also really convenient for meal prep, as the vacuum-sealed bags can be stored in the refrigerator or freezer.

I think that the sous vide cooking is more forgiving than the traditional methods. The reason I think this is because it gives a bigger margin for errors. Even if I leave the food in the water for longer than needed, it won’t overcook. This makes it perfect for busy schedules.

Preparing Pork Tenderloin

Choosing good pork is key! Look for fresh, pinkish-red meat with some marbling. Avoid pork that looks grayish or has a off smell.

I really want to emphasize how important it is to trim the meat beforehand. Remove any silver skin which is tough, remove the white layer on the meat. Use a sharp knife (please be careful) to make this easier. Also cut off excess fat but leave a really thin layer for flavor.

Once you have successfully managed to trim the tenderloin, rinse it under cold water. After, pat it dry with paper towels. Drying will help you stick seasoning better to it, also makes sure it will sear well after the sous vide cooking.

Seasoning and flavoring

I really like to season the tenderloin because it really adds depth to its natural flavors. I usually start with generous amount of salt and pepper, making sure all sides are covered. Salt helps tenderize the meat.

For more flavor I like to add herbs like rosemary, thyme and parsley. Minced garlic and shallots are also a really, really nice touch. You can place these in the sous vide bag with the meat to infuse their flavors while cooking.

Spices in my opinion are also a really nice way to enhance taste. Paprika, cumin and garlic powder all work wonders. If you prefer something sweeter you can add a touch of brown sugar or honey to the bag.

To seal everything, vacuum-seal the bag before placing it under water in the water bath. If you lack a vacuum sealer, use the water displacement method and remove all air from the bag.

Sous Vide Pork Tenderloin Process

I would like to give you some advice when it comes to making sure both temperature and overall process go smooth. When you are about to cook the tenderloin using the sous vide method, accuracy in temperature plays a big role. For a tender and juicy result I set my sous vide machine to 140°F(60°C) and cook for 2 hours.

For slightly firmer meat, you can lower the temperature to 135°F(57°C), but you will need a longer time to cook ~4 hours. On the other hand for a real well-done tenderloin you can go with 160°F(71°C for 1~2 hours. Below is a simple chart to help you understand.

Desired Doneness	Temperature	Time
Medium-Rare	135°F(57°C)	4 hours
Medium	140°F(60°C)	2 hours
Well-Done	160°F(71°C)	1~2 hours

Vacuum sealing the meat

For the perfect sous vide pork tenderloin how you seal it is essential. First, I season the pork with salt and pepper and any herbs or marinades I want. In one recipe combining soy sauce, lemon pepper and garlic makes a tasty and nice marinade to enhance the flavor.

I place the seasoned pork in a vacuum-seal bag. Using a vacuum sealer, I remove as much air as possible. Alternatively, the displacement method works if you don’t have a vacuum sealer. This method involves slowly lowering the bagged pork into water, letting the pressure force out the air before sealing the bag shut.

Getting rid of the air ensures even cooking which is key to achieving the tender texture.

Post-Sous Vide Finishing

After I cook the pork tenderloin sous vide I make sure to finish it off properly. I do so by searing it to create a crust and let the meat rest before serving. That step maintains flavor and ensures juiciness and makes it absolutely delicious.

Searing for the perfect crust

I start by heating a skillet over high heat. I add a touch of oil which helps achieve a good sear. After I remove the pork from the sous vide bag, I pat it dry with paper towels. I like to dry it because it helps with better browning.

Once the skillet is hot, I sear the pork for 1 to 2 minutes on each side. This short sear is enough to create a golden-brown crust without overcooking the interior. Some people prefer using butter for searing which is a personal preference of course, feel free to use that as well if you like it more. During searing make sure to not overcrowd the pan to ensure proper caramelization.

A safe way to hold the pork steady while searing is using tongs. This keeps my hands from the hot oil and ensures nice browning. After I am finished with the searing process I place the tenderloin on a plate to rest.

Resting and serving

After searing I like to rest the pork tenderloin for 5 minutes before serving which helps it redistribute the juices. If I cut it immediately, the juices will leak out, leaving the meat dry. I often cover it loosely with aluminum foil during this period.

When ready to serve, I slice the tenderloin into medallions. This presentation showcases the juicy interior and crusty exterior.

With sliced tenderloin it’s easy to add any finishing touches like light sauce or fresh herbs. With this simple step you make a big difference in the dish’s final taste and appearance.

For more details on searing techniques, check out Serious Eats’ sous vide pork tenderloin recipe. To explore a different method, see Sous Vide Ways’ marinated pork tenderloin recipe.

FAQ

Below I will answer some of the most frequently asked questions when it comes to cooking pork tenderloin sous vide.

Can you sous vide frozen pork tenderloin, does it affect cooking time?

Yes, you can sous vide a frozen pork tenderloin. It typically requires and additional hour compared to cooking fresh.

What is the ideal temperature to sous vide pork tenderloin for optimal tenderness?

I find that cooking pork tenderloin at 136°F(58°C) results in a tender and juicy cut of meat. This temperature will achieve tenderness while making sure the meat is fully cooked.

How long should pork tenderloin be cooking using sous vide method?

The cooking time can vary depending on thickness. Generally 1 to 4 hours should be enough. Thicker cuts may need longer rest time to ensure even cooking.

What are some recommended marinades for the sous vide pork tenderloin?

Some of my go-to marinades include a blend of garlic, rosemary, olive oil and lemon juice. Apple cider and a spice rubs can also really help.

How can you finish a sous vide pork tenderloin in an air fryer for crispy exterior?

After sous vide cooking, you can preheat the air fryer to 400°F(200°C) Then you sear the pork tenderloin for 3-5 minutes.

Are there any special sous vide techniques for ensuring moist and flavorful pork tenderloin sauce?

One effective method is to vacuum seal the pork with herbs, garlic and a bit of butter. The juices released during cooking can be used to make a sauce by reducing them in a pan post-sous vide.