This sous vide pork tenderloin recipe yields exceptionally juicy, tender pork seasoned simply and finished with a sweet-and-savory sauce. It’s an easy, reliable method that delivers excellent results every time.
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The Best Sous Vide Pork Tenderloin
If you enjoy pork tenderloin, cooking it sous vide transforms the texture and flavor — producing consistently tender, juicy results. This recipe is straightforward but packed with flavor: pork is seasoned, combined with sliced onion and garlic, then slow-cooked until perfectly tender. After cooking, slices are finished with a simple sauce of soy sauce, lemon, and a touch of sugar for a balance of savory and sweet.
The sous vide method does most of the work, so active prep time is minimal. While the pork cooks, you can prepare a side dish — mashed potatoes or roasted vegetables both pair nicely.
Ingredients
These ingredients are simple and likely already in your pantry. Here’s everything you need:
- 1 pork tenderloin (700–800 g)
- Salt and pepper
- ½ onion, sliced
- 1 garlic clove, sliced
- ¼ cup soy sauce
- 1 lemon, juiced
- 1 tbsp sugar
- 1 tbsp olive oil
Ingredient Substitutions And Suggestions
You can easily tweak this recipe to suit your pantry and taste. Use table salt if you don’t have kosher salt, swap minced garlic for garlic powder, or replace white sugar with brown sugar for a deeper flavor. Fresh herbs such as thyme or rosemary can be added to the bag for a herbal note. These simple swaps let you customize the dish without changing the method.
How To Make Sous Vide Pork Tenderloin
The sous vide process is forgiving and ideal for cooks of all levels. Follow these steps for tender, evenly cooked pork.
Step 1: Prepare The Pork
Season the tenderloin evenly with salt and pepper. Place it in a vacuum-seal bag with the sliced onion and garlic, then remove the air using a vacuum sealer (or use a heavy-duty zip-top bag and the water displacement method).
Set your sous vide immersion circulator and cook the sealed pork at 140°F (60°C) for 4 hours. This yields tender, juicy results while keeping the pork safe and flavorful.
Step 2: Make The Sauce
When the cook time is complete, remove the pork from the bag and pat it dry with kitchen towels. In a small saucepan combine the soy sauce, lemon juice, and sugar. Simmer on low for about 10 minutes, or until the sauce reduces by approximately half and thickens slightly.
Step 3: Sear And Serve
Heat a skillet over high heat and add the olive oil. Sear the tenderloin on both sides until nicely browned and crisped, which adds texture and color. Let the meat rest briefly, then slice and serve with the reduced sauce spooned over or served on the side.
Enjoy.
How To Store Sous Vide Pork Tenderloin
This recipe serves about 4–6 people, so you may have leftovers. Store cooked pork in an airtight container or tightly wrapped in the refrigerator for 3–4 days. For longer storage, freeze the cooked pork in an airtight container for up to 3 months; thaw overnight in the fridge before reheating.
How To Reheat Pork Tenderloin
You can enjoy leftovers cold or reheated. To warm gently and preserve juiciness, place slices in a baking dish and heat in a 350°F oven for 10–15 minutes, or until warmed through. Cover with foil if you prefer to retain moisture.
FAQs About This Sous Vide Pork Tenderloin Recipe
How long does pork tenderloin take in sous vide?
Cook time depends on thickness, but a good guideline is 4 hours at 140°F for a tender, juicy finish. After sous vide, a quick pan sear adds color and texture.
What temperature do you sous vide pork?
Temperature depends on desired doneness. Sous vide at 140°F yields a medium, tender result. If you prefer your pork more or less done, adjust accordingly, always following safe cooking guidance for internal temperatures.
Wrapping It Up
Sous vide is an excellent way to cook pork tenderloin because it produces consistent, tender results with minimal active effort. The simple soy-lemon sauce elevates the pork with bright, balanced flavor. If you try this recipe, enjoy the easy prep and reliable outcome — and feel free to leave feedback about your results.
More Sous Vide Recipes
If this recipe inspires you to try more sous vide cooking, there are many other easy options to explore, including pork chops, steak, chicken breast, halibut, salmon, and chicken thighs. Experimenting with different proteins is a great way to take full advantage of sous vide’s precise results.
Sous Vide Pork Tenderloin (Perfectly Cooked Juicy Pork Tenderloin)
This sous vide pork tenderloin recipe makes super juicy pork tenderloin that’s seasoned to perfection and topped off with a delicious sweet and savory sauce.
Ingredients
- 1 pork tenderloin (700-800g)
- Salt and pepper
- ½ onion, sliced
- 1 garlic clove, sliced
- ¼ cup soy sauce
- 1 lemon, squeezed
- 1 tbsp sugar
- 1 tbsp olive oil
Instructions
- Season the pork loin with salt and pepper.
- Place it in a vacuum bag with the onion and garlic and remove the air using a vacuum sealer (or use the water displacement method with a zip-top bag).
- Place the sealed bag in a water bath set to 140ºF and cook for 4 hours.
- Remove the pork from the bag and pat dry with kitchen towels.
- Combine soy sauce, lemon juice, and sugar in a small pot and simmer on low for about 10 minutes, or until reduced by half.
- Heat a skillet over high heat, add olive oil, and sear the pork on both sides until browned.
- Slice and serve with the sauce.
Nutrition Information
Serving Size: 1 serving
Amount Per Serving: Calories: 229; Total Fat: 7g; Protein: 35g; Carbohydrates: 5g