Sous Vide Pork Tenderloin

Chef Terry John Zila prepares a pork tenderloin using the sous vide technique of cooking.

Sous Vide Pork Tenderloin


1 whole pork tenderloin, about 1 pound
Kosher salt and freshly ground black pepper
6 to 8 sprigs fresh herbs, such as fresh thyme, oregano, or rosemary, divided
2 cloves roasted garlic, divided
2 small shallots, sliced, divided
1 tablespoon canola oil
2 tablespoon unsalted butter

  1. Using a sous vide precision cooker, preheat a water bath to the desired finishing temperature according to the chart below.
  2. Season pork generously with salt and pepper. Place in sous vide bags along with half of herbs, garlic, and shallots and distribute evenly. Seal bags and place in water bath for time recommended in chart above.
  3. To Finish:Turn on your vents and open your windows. Remove pork from water bath and bag. Discard aromatics from bag; reserve liquid from bag to make a pan sauce.  Pat pork dry with paper towels. Add canola oil and 1 tablespoon of the butter to a heavy stainless-steel skillet, place it over the hottest burner you have, and preheat skillet until it starts to very lightly smoke. Lay pork in skillet, using your fingers or a set of tongs. Cook, turning occasionally, until browned on most sides, about 2 minutes total.
  4. When pork is mostly browned, add an additional tablespoon of butter and reserved half of garlic, shallots, and herbs and cook, tilting pan and using a spoon to baste pork with the flavorful butter, until pork is well browned on all sides, about 30 seconds longer.
  5. Transfer pork to a rack set in a rimmed baking sheet and pour the drippings on top. Allow to rest for 1 to 2 minutes, then slice and serve.

Pork Tenderloin Sous Vide Chart

130°F/54°C for 1 to 4 hours Medium-rare Buttery-tender; very juicy
135°F/58°C for 1 to 4 hours Medium-Rare+ Pink but not red, Buttery-tender; very juicy
140°F/60°C for 1 to 4 hours Medium Firm but still tender; moderately juicy
150°F/66°C for 1 to 4 hours Medium-well Fully firm; moderately juicy
160°F/71°C for 1 to 4 hours Well-done Dry, with a firm, tacky texture

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