How To Sous Vide Pork Tenderloin: The Easy, Foolproof Guide To Perfect Pork Every Time!

Sous vide cooking, a technique that involves vacuum-sealing food and cooking it in a temperature-controlled water bath, has revolutionized the culinary world. Among the many meats that benefit from this method, pork tenderloin stands out as a prime candidate. This guide will provide a comprehensive walkthrough on how to sous vide pork tenderloin, ensuring a succulent, tender, and flavorful dish every time.

Preparing the Pork Tenderloin

1. Trim and Season: Remove any excess fat or silver skin from the pork tenderloin. Season liberally with salt, pepper, and your favorite herbs and spices.
2. Vacuum Seal: Place the seasoned pork tenderloin in a vacuum-sealable bag, along with any desired aromatics such as garlic, thyme, or rosemary. Remove as much air as possible before sealing the bag.

Setting the Sous Vide Temperature and Time

The optimal temperature for sous vide pork tenderloin depends on your desired doneness:

• Rare: 130-135°F (54-57°C) for 1-2 hours
• Medium-Rare: 135-140°F (57-60°C) for 1-2 hours
• Medium: 140-145°F (60-63°C) for 1-2 hours
• Medium-Well: 145-150°F (63-66°C) for 1-2 hours
• Well Done: 150-155°F (66-68°C) for 1-2 hours

Cooking the Pork Tenderloin

1. Submerge in Water Bath: Place the sealed pork tenderloin in the sous vide water bath, ensuring that it is fully submerged.
2. Monitor Temperature: Use a kitchen thermometer to monitor the water bath temperature and adjust as needed.
3. Cook to Desired Doneness: Cook the pork tenderloin for the recommended time at the desired temperature.

Finishing the Pork Tenderloin

1. Sear (Optional): For a crispy exterior, remove the pork tenderloin from the bag and pat dry. Sear it in a hot skillet with oil or butter for 1-2 minutes per side.
2. Rest: Let the pork tenderloin rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.

Serving Suggestions

Sous vide pork tenderloin pairs well with a variety of sides, including:

• Roasted vegetables
• Mashed potatoes
• Grilled asparagus
• Creamy polenta
• Apple sauce

Variations

• Marinating: Marinate the pork tenderloin in your favorite marinade for added flavor before vacuum sealing.
• Aromatics: Add aromatics such as garlic, thyme, rosemary, or bay leaves to the vacuum-sealed bag for additional depth of flavor.
• Compound Butter: Top the cooked pork tenderloin with a compound butter made with herbs, spices, or citrus zest for a luxurious touch.

Tips for Success

• Use a high-quality pork tenderloin for optimal flavor and tenderness.
• Season the pork tenderloin generously to enhance its natural flavors.
• Cook the pork tenderloin to the desired temperature for a consistent and perfect result.
• Sear the pork tenderloin for a crispy exterior, if desired.
• Let the pork tenderloin rest before slicing to allow the juices to redistribute.

What You Need to Know

Q: What is the ideal cooking time for sous vide pork tenderloin?
A: The cooking time depends on the desired doneness, ranging from 1-2 hours for various temperatures.

Q: Can I cook pork tenderloin in the sous vide bath directly, without vacuum sealing?
A: No, vacuum sealing is essential to prevent water from entering the pork tenderloin and diluting its flavor.

Q: How can I ensure that the pork tenderloin is cooked evenly?
A: Use a reliable sous vide machine that maintains a consistent water temperature throughout the cooking process.

Q: What are some tips for achieving a perfect sear on the pork tenderloin?
A: Pat the pork tenderloin dry before searing, use a hot skillet, and sear for a short time on each side.

Q: Can I store sous vide pork tenderloin for later use?
A: Yes, cooked sous vide pork tenderloin can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.