One of the best meats to cook using the sous vide method is pork tenderloin, which can be transformed into a succulent and melt-in-your-mouth dish with just a few simple steps. In this recipe, we’ll show you how to make the perfect sous vide pork tenderloin that’s sure to impress your family and friends.

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Why you should cook pork tenderloin using sous vide

Pork tenderloin is a lean cut of meat that can easily dry out if overcooked. Sous vide cooking is particularly beneficial for pork tenderloin because it allows for precise temperature control and consistent results, which helps to prevent overcooking and drying out of the meat.

Additionally, because pork tenderloin is a relatively mild cut of meat, sous vide cooking allows for the infusion of flavors, resulting in a more flavorful dish.

Since sous vide cooking is done at a relatively low temperature, the meat can be left to cook for several hours without the risk of overcooking or drying out. This means that you can prepare the pork tenderloin ahead of time, and then finish it off with a quick sear or grill just before serving.

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What is Sous Vide?

Sous vide cooking has become increasingly popular among home cooks and professional chefs alike. This method involves vacuum-sealing food in a plastic bag and cooking it in a precisely controlled water bath at a low temperature for an extended period of time. This allows the food to cook evenly and retain its moisture, resulting in tender and flavorful dishes.

Ingredients for the Sous Vide Pork Tenderloin:

• 1 pork tenderloin (around 1 pound)
• 2 cloves of garlic, minced
• 2 sprigs of fresh thyme
• 1 tablespoon of olive oil
• Salt and black pepper to taste

How to Cook the Pork Tenderloin:

1. Preheat the sous vide water bath to 140°F (60°C).

2. Trim any excess fat and silver skin from the pork tenderloin. Season generously with salt and black pepper.

3. In a small bowl, mix together the minced garlic and olive oil. Rub the mixture all over the pork tenderloin.

4. Place the seasoned pork tenderloin and fresh thyme sprigs in a vacuum-sealed bag. Seal the bag using a vacuum sealer or a zipper-lock bag with the water displacement method.

5. Place the sealed bag in the preheated water bath and cook for 2 hours.

6. After 2 hours, remove the bag from the water bath and carefully take out the pork tenderloin. Discard the thyme sprigs and any excess liquid in the bag.

7. Heat a skillet over high heat. Add a tablespoon of oil and sear the pork tenderloin for about 1-2 minutes per side, until golden brown.

8. Let the your delicious pork tenderloin rest for a few minutes before slicing and serving.

If this is your first time using the sous vide method, you will soon see why it is all the rage. So, make sure that you enjoy your deliciously tender and juicy sous vide pork tenderloin!

Frequently Asked Questions

What is sous vide pork tenderloin?

Sous vide pork tenderloin is a cooking technique that involves vacuum-sealing the pork and cooking it in a precisely controlled water bath at a low temperature for an extended period of time. The result is a perfectly cooked and tender pork tenderloin.

How long should I cook sous vide pork tenderloin?

It depends on the thickness of the pork tenderloin, but generally, it should be cooked for 1 to 2 hours at a temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Do I need a special sous vide machine to cook pork tenderloin?

Yes, you will need a sous vide machine to cook pork tenderloin using the sous vide method. A sous vide machine is designed to heat and circulate water at a precise temperature, ensuring that the pork is cooked evenly and consistently.

Can I marinate the pork tenderloin before cooking it sous vide?

Yes, you can marinate the pork tenderloin before cooking it sous vide. However, be sure to remove any excess marinade before vacuum-sealing the pork.

How should I finish the pork tenderloin after cooking it sous vide?

After cooking the pork tenderloin sous vide, you can finish it by searing it in a hot pan or on a grill for a few minutes to give it a crispy, caramelized exterior.

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