This Sous Vide Pork Tenderloin recipe is the best way to make perfectly tender, juicy, and flavorful pork topped with homemade herb oil.
About Sous Vide Pork Tenderloin with Herb Oil
Lean pork tenderloin is one of the best cuts of meat to make in a sous vide. Thanks to the constant temperature and perfectly even cooking process of an immersion circulator, your tenderloin will never overcook or turn rubbery. On the contrary, the tenderloin comes out incredibly juicy and flavorful every time, with a buttery texture.
This is a great weeknight dinner recipe. It’s healthy, low fat, and packed with protein. This recipe is even naturally gluten-free and keto-friendly.
In addition, unlike other large and tough cuts of meat, tenderloin takes only an hour and a half in the sous vide. And the best part is that it’s totally hands-off. All you need to do is pack the pork into a bag with a bit of seasoning and let the water do the work.
Recipe Ingredients
For the pork itself you only need a few simple ingredients:
- Pork tenderloin. Trim the cut of any visible fat, though tenderloins tend to be lean and shouldn’t require much prep work. A 1-pound tenderloin will serve 2 large portions or 3 mid-sized portions.
- Kosher salt. Large crystal salt, kosher in particular, is the best for seasoning meat. Avoid sea salt or table salt.
- Sugar. This helps to bring out the caramel flavors of the pork while it cooks and encourages the meat to color nicely when seared.
- Olive oil. Choose an everyday oil for cooking. It adds flavor and helps tenderize the meat. For the herb oil, you can use a more flavorful oil that you like.
- Butter. Unsalted butter is the key to forming a golden-brown seared crust on the outside of the cooked meat.
- Flaky finishing salt. Finish the dish with a sprinkle of flaky salt for crunch and flavor.
The second part of this dish is a fragrant herb oil, made with:
- Chives and parsley. These two aromatic herbs pair quite well together, though you can easily use other fresh herbs like oregano, cilantro, basil, mint, or tarragon.
- Garlic and onion. These form the savory allium flavor profile of your herb oil. They’re just assertive enough to complement, not overwhelm buttery sous vide pork. Make sure to mince the onion and garlic quite small to avoid big chunks sitting on top of your delicate tenderloin.
- Jalapeño. This is an optional add-in for the spice lovers. Feel free to use as much or as little hot pepper as you like. Again, be sure to mince the jalapeño well for your herb oil.
- Chive blossoms. Again, these are optional but add a beautiful pop of purple to your dinner plate
Best Sous Vide Temperature
The perfect temperature for sous vide pork tenderloin is 136°F/58°C. This results in just-cooked through pork that’s full of moisture.
How Long to Sous Vide Pork Tenderloin
Pork tenderloin is a lean, thin cut that won’t take hours to cook. In a water bath of 136°F/58°C, your meat will be cooked to perfection after 1 hour and 30 minutes.
How to Sous Vide Pork Tenderloin: Notes & Tips
Here are a few key recipe notes before you start cooking:
- Make sure your water comes all the way up to temperature before you add the seasoned pork. This is important for food safety reasons and to ensure that the meat cooks all the way through.
- Ensure that the bag with the meat stays fully submerged during cooking. If it starts to float to the surface, use a weight such as a large plate to keep the meat fully underwater.
- Searing is optional, as your meat will be fully cooked after an hour and a half in the sous vide bath. However, a quick sear does add another layer of flavor, color, and texture to the dish.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to three days. The meat is delicious sliced on sandwiches with hot pepper relish or substituted for chicken in creamy chicken salad. You can even slice the pork very thinly to add protein to broth-based meals like my easy wonton soup.
The herb oil will stay fresh for 1 day in the fridge.
Make-Ahead Pork Tenderloin
You can sous vide the pork tenderloin up to two days ahead of time. Cool the meat and store it in its airtight bag or container in the fridge. Then let the meat come to room temperature and sear it in a hot skillet just before serving.
The herb oil is best enjoyed just after it’s made, though you can make the dressing one day ahead of time.
Related Recipes
- Sous Vide Scallops: How to Cook Perfectly Tender Scallops
- Sous Vide Pot Roast: How To Make Incredibly Tender Chuck Roast Overnight
- Sous Vide Flank Steak: How To Make Juicy & Tender Teriyaki-Marinated Steak Every Time
- How To Cook a Turkey in a Turkey Roaster
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Sous Vide Pork Tenderloin
Sous Vide Pork Tenderloin is perfectly moist and tender with a buttery texture, drizzled with homemade herb oil.
Ingredients
- 1 pork tenderloin cleaned (about 1 pound)
- 1½ teaspoons salt, divided
- 1 teaspoon sugar
- ¼ cup + 1 tablespoon olive oil, divided
- ½ tablespoon minced chives
- 2 tablespoons minced parsley leaves
- ½ teaspoon minced fresh garlic
- 1 tablespoon minced white onion
- ¼ teaspoon freshly ground pepper
- 1½ teaspoons jalapeño, finely chopped (optional)
- 2 chive blossoms (optional)
- 2 tablespoons unsalted butter
- Flaky salt
Instructions
- In a large pot or container, heat 8 liters of water to 136°F/58°C
- Dab the pork tenderloin dry with paper towels.
- In a small bowl, mix 1 teaspoon salt with the sugar.
- Coat the pork tenderloin with 1 tablespoon olive oil, then sprinkle with the salt and sugar mixture on all sides.
- Pack the seasoned tenderloin into a sous vide bag or zip-top bag. Submerge in the water bath and cook for 1 hour and 30 minutes.
- Meanwhile, in a medium bowl, combine the remaining ½ teaspoon salt, ¼ cup olive oil, chives, parsley, garlic, onion, pepper, jalapeño and chive blossoms.
- Remove the pork tenderloin from the bag and dry any excess moisture with paper towels. In a large skillet, melt the butter over high heat. Once it starts to foam, sear the tenderloin for 90 second on each side or until golden brown. Immediately remove the pork from the skillet and rest for 2 minutes.
- Serve the pork with the herb oil and flaky salt on top.
Recommended Products
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Gorilla Grip Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen, Set of 3, Black
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Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black
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Cuisinart 744-24 Chef's Classic Stainless Stockpot with Cover, 6-Quart,Silver
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 159Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 1270mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 8g
Sous Vide Pork Tenderloin
Equipment
Ingredients
- 1 pork tenderloin cleaned about 1 pound
- 1½ teaspoons salt divided
- 1 teaspoon sugar
- ¼ cup + 1 tablespoon olive oil divided
- ½ tablespoon minced chives
- 2 tablespoons minced parsley leaves
- ½ teaspoon minced fresh garlic
- 1 tablespoon minced white onion
- ¼ teaspoon freshly ground pepper
- 1½ teaspoons jalapeño finely chopped (optional)
- 2 chive blossoms optional
- 2 tablespoons unsalted butter
- Flaky salt
Instructions
- In a large pot or container, heat 8 liters of water to 136°F/58°C
- Dab the pork tenderloin dry with paper towels.
- In a small bowl, mix 1 teaspoon salt with the sugar.
- Coat the pork tenderloin with 1 tablespoon olive oil, then sprinkle with the salt and sugar mixture on all sides.
- Pack the seasoned tenderloin into a sous vide bag or zip-top bag. Submerge in the water bath and cook for 1 hour and 30 minutes.
- Meanwhile, in a medium bowl, combine the remaining ½ teaspoon salt, ¼ cup olive oil, chives, parsley, garlic, onion, pepper, jalapeño and chive blossoms.
- Remove the pork tenderloin from the bag and dry any excess moisture with paper towels. In a large skillet, melt the butter over high heat. Once it starts to foam, sear the tenderloin for 90 second on each side or until golden brown. Immediately remove the pork from the skillet and rest for 2 minutes.
- Serve the pork with the herb oil and flaky salt on top.
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