Cooking pork tenderloin can sometimes be tricky - it's easy to overcook, resulting in a dry and tough texture. However, sous vide pork tenderloin offers a foolproof way to achieve tender, juicy pork every time. Whether you're a seasoned chef or a home cook looking to try sous vide for the first time, this method brings out the best in pork tenderloin. In this guide, we'll explore why pork fillet sous vide is an ideal method and walk you through the process step-by-step to ensure delicious results.

Why Sous Vide Pork Tenderloin?

Sous vide cooking has gained popularity among chefs and home cooks alike for its precision and ability to consistently deliver perfectly cooked meat. The sous vide method involves vacuum-sealing food in a plastic bag and cooking it in a temperature-controlled water bath. This technique allows you to cook pork tenderloin to your desired level of doneness without the risk of overcooking.

One of the biggest benefits of sous vide pork tenderloin recipes is its ability to maintain the meat's natural moisture. Pork tenderloin is a lean cut, which means it can dry out quickly when cooked using traditional methods. However, because sous vide cooks the meat evenly at a precise temperature, it retains its juices, resulting in tender, flavorful pork.

Moreover, sous vide pork fillet recipes also enhance the flavor of pork tenderloin. By cooking the meat in a sealed bag with herbs, spices, and aromatics, the flavors are locked in and infused throughout the cooking process. Finally, sous vide pork loin filet offers convenience. Once the pork is in the water bath, you don't have to worry about monitoring the cooking process, freeing you up to focus on other tasks.

Common Pork Tenderloin Sous Vide Time and Temp

One of the most significant advantages of sous vide is the control it gives you over the final texture of the meat. So sous vide pork tenderloin roast can be cooked to a variety of temperatures, depending on your preference for doneness.

Generally, you can refer to the following sous vide pork tenderloin temperature chart for how to set the pork tenderloin sous vide temp.

Medium-rare (130°F / 54°C): Buttery tender and very juicy

Medium (140°F / 60°C): Solid yet tender, moderately juicy

Medium-well (150°F / 66°C): Fully firm, moderately juicy

Well done (160°F / 71°C): Dry with a firm, tacky texture

Then, how long to sous vide pork tenderloin? The cooking time for sous vide pork tenderloin ranges from 1 to 4 hours, depending on the thickness of the meat. Typically, a 1-inch thick tenderloin is cooked for 1.5 to 2 hours, while thicker cuts may need 2 to 4 hours for optimal results.

H2: Step-by-Step Guide to Sous Vide Pork Tenderloin

Now that you understand the benefits and cooking times, let's dive into how to sous vide pork tenderloin at home. Follow these steps for perfectly cooked pork tenderloin every time.

What You'll Need

- Sous vide machine: A precision cooker such as SCHWUA Sous Vide Machine with App Control and Digital Display

- Water bath: A large container or pot to hold the water

- Vacuum sealer and bags: Alternatively, use Ziploc bags with the water displacement method

- Pork tenderloin: Approximately 1 to 2 pounds

- Seasonings: Salt, pepper, fresh herbs (thyme, rosemary), garlic, and shallots

- Cooking oil and butter: For searing the meat after sous vide

How to Sous Vide Pork Tenderloin

1. Prepare the water bath: Fill a large container or pot with water and attach your sous vide machine. Set the sous vide pork tenderloin temperature to your desired doneness (e.g., 140°F for medium). Preheat the water bath.

2. Season the pork: Generously season the pork tenderloin with salt, pepper, and your favorite herbs and aromatics, such as thyme, rosemary, garlic, or shallots. Optionally, you can dry-brine the pork with sous vide pork tenderloin marinade, then let it sit in the refrigerator for a few hours before cooking.

3. Bag the pork: Place the seasoned pork in a vacuum-seal bag or a Ziploc bag using the water displacement method. Ensure that the bag is sealed tightly to prevent water from entering.

4. Sous vide the pork: Place the sealed pork into the water bath, making sure it is completely submerged. Cook for 1.5 to 4 hours, depending on the thickness of the tenderloin.

5. Remove and rest: Once the pork is done, remove the bag from the water bath and let it rest for 5 minutes. This helps the juices redistribute throughout the meat.

H3: How to Properly Sear the Pork Tenderloin

After Sous Vide While the pork tenderloin is fully cooked after the sous vide process, it won't have the appealing brown crust you expect from roasted meat. To achieve that golden, flavorful exterior, searing is essential.

Pat the pork dry: Remove the pork from the bag and pat it thoroughly dry with paper towels. Moisture will prevent proper browning during the searing process.

Heat the pan: Heat a heavy skillet or cast-iron pan over high heat. Add a tablespoon of oil and allow it to get very hot until it shimmers.

Sear the pork: Place the pork tenderloin in the pan and sear for about 1-2 minutes on each side until it is golden brown. Add butter and aromatics like garlic and thyme during the final minute for added flavor. Once done, remove it from the pan and let it rest briefly before slicing.

Tips for Flavoring, Seasoning and Serving Sous Vide Pork Tenderloin

Sous vide pork tenderloin is incredibly versatile and can be flavored in many ways to suit your taste. Here are some tips for enhancing the flavor and serving your pork tenderloin:

1. Aromatics: Adding fresh herbs like thyme, rosemary, or oregano, along with garlic and shallots, can elevate the flavor profile of your pork. Just be careful not to overdo it—since sous vide cooking concentrates flavors, a little goes a long way.

2. Marinades and Rubs: You can apply a marinade or dry rub to the pork before cooking. Consider using soy sauce, mustard, honey, or BBQ sauce for a more robust flavor. These marinades can also double as glazes to finish the dish.

3. Simple Sauces: After searing the pork, you can make a quick pan sauce using the juices left in the sous vide bag. Deglaze the pan with white wine or broth, add some mustard and butter, and stir until the sauce thickens. This rich sauce pairs beautifully with the tender pork.

4. Sides and Pairings: Serve sous vide pork tenderloin with sides like garlic mashed potatoes, roasted vegetables, or sous vide asparagus. For an elegant touch, garnish with fresh herbs and pair with a glass of pinot noir or sauvignon blanc.

Conclusion

Sous vide cooking is the perfect method for preparing pork tenderloin. It guarantees consistent results, delivering tender, juicy meat every time while giving you the flexibility to cook to your preferred level of doneness. By following the steps outlined in this guide, you'll be able to master sous vide pork tenderloin, and with a quick sear, serve a restaurant-quality meal at home. Also, experiment with different flavors and sides to create a dish that's uniquely yours.