If you’re looking for a delicious and easy way to make pork tenderloin, look no further than sous vide cooking. In this recipe, we’ll show you how to make succulent pork tenderloin with herbs, garlic, and butter using the sous vide method. Slowly cooking food in a vacuum-sealed bag at low temperatures allows the flavors to meld together and creates incredibly juicy and tender results. The result is a fantastic dish that impresses your family or dinner guests!
Why you’ll love sous vide pork tenderloin:
- Enjoy incredibly juicy and tender pork tenderloin.
- Impress your family or dinner guests with a delicious dish.
- Infuse the flavors of herbs, garlic, and butter into the meat for a fantastic taste experience.
- Save time in the kitchen by using sous vide cooking to prepare a meal quickly and easily.
- Vacuum sealer
- Sous vide circulator/immersion cooker
- Vacuum sealed bags or food-grade containers with lid
- Tongs or heat-resistant spatula
- Meat thermometer (optional)
- Two pork tenderloins (about 1 lb each)
- Four cloves of garlic, minced
- One tablespoon of fresh rosemary, chopped
- Two tablespoons fresh thyme, chopped
- Two tablespoons butter
- One teaspoon salt
- One teaspoon of black pepper
Time and Temperatures:
Here are recommended times and temperatures for sous vide pork tenderloin for different taste preferences:
- Rare: 132°F (55.5°C) for 1 to 2 hours
- Medium Rare: 134°F (56.5°C) for 1 to 2 hours
- Medium: 140°F (60°C) for 1 to 2 hours
- Medium Well: 145°F (62.8°C) for 1 to 2 hours
- Well Done: 150°F (65.5°C) for 1 to 2 hours
- Start by prepping the pork tenderloins: Trim away any excess fat and silver skin, then season both sides of the meat with salt and pepper.
- Place each pork tenderloin into a separate vacuum-sealed bag or food-grade container with a lid.
- Add garlic, herbs, butter, and seasonings to the bags, then vacuum seals them.
- Preheat your sous vide circulator/immersion cooker to 140°F (60°C) for medium-rare or 150°F (65°C) for medium doneness.
- Once the water reaches temperature, add the vacuum-sealed bags to the water bath and cook for 1-2 hours.
- When the pork tenderloin has cooked through, please remove it from the sous vide circulator/immersion cooker and transfer it to a plate. Carefully open each bag and pat it dry with paper towels.
- Preheat a skillet over medium-high heat. Sear the pork tenderloin on each side for 3-4 minutes until golden brown.
- Serve and enjoy your succulent sous vide pork tenderloin!
Here are some tips to help you cook a delicious and tender sous vide pork tenderloin:
- Choose the right cut: Look for a pork tenderloin that is well-marbled and has a good amount of fat for the best results.
- Season generously: Before cooking, season the pork with salt, pepper, and other seasonings of your choice.
- Seal the bag properly: Make sure to properly seal the pork in a vacuum-sealed bag to ensure even cooking.
- Cook at the right temperature: Cook the pork tenderloin at 145°F (63°C) for a safe and perfectly cooked result.
- Finish with a sear: After cooking, remove the pork from the sous vide and give it a quick sear in a hot pan with some oil to add a crisp exterior.
- Let it rest: Let the pork rest for a few minutes before slicing and serving to allow the juices to redistribute.
- Experiment with flavors: Try different combinations to suit your taste, such as herbs, spices, marinades, or sauces.
A side dish to serve:
A savory and creamy mashed potato is a perfect side dish with succulent sous vide pork tenderloin. To make it, start by boiling potatoes in salted water until they are fork-tender. Drain the potatoes and add butter, sour cream, salt, pepper, garlic powder, and Parmesan cheese. Mash the potatoes until they are creamy and smooth. Serve the mashed potatoes with a generous helping of pork tenderloin to make an irresistible meal!