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top view of pork tenderloin sous vide

Sous Vide Pork Tenderloin

Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings 6 servings
Calories 22kcal

Ingredients

  • 1 whole pork tenderloin about 1 pound
  • 1 teaspoon Kosher salt
  • 1 teaspoon berbere (note 1)
  • 1 tablespoon Oil (note 7)

Serving Suggestion:

  • Chimichurri
US Customary - Metric

Instructions

  • Seasoning + Bag. Dab pork tenderloin (1 whole) completely dry with paper towels. Season with salt (1 teaspoon) and seasoning (1 teaspoon) and press to adhere. Place in a large ziplock baggie, or in a vacuum sealed bag--remove as much air as possible and make sure your bag is sealed well. If using a ziplock bag, use a binder clip to keep the seal above the waterline.
  • Cook. Set the immersion circulator temp based on the chart below, and place it inside a large pot filled with water. Make sure to place your pot on a surface that can get hot. Allow the water to come to temp. Once at temp, fully submerge your meat into the water and allow it to cook. Cook tenderloin in the heated water for 1 hour 30 minutes. If frozen, increase cook time to 2 hours 15 minutes. Once cooked, open the bag and discard any liquid inside.
  • Sear. Get your cast-iron smoking hot and turn on your vent fan (can also be done on a grill--note 8). Add oil (1 tablespoon), and sear the meat on most sides to form a golden crust. Rotate every few minutes to get each side.
  • Rest + Serve. Tent the seared meat with foil, and allow it to rest for 10 minutes. Slice the tenderloin into pieces, and serve with your favorite sauce. Enjoy!

Notes

  1. Type of seasoning: Feel free to sub in any seasoning that will complement the sauce you're using. I LOVE berbere with the chimichurri we typically serve this with.
  2. Amount of seasoning: The amount of seasoning you use will depend on the size of your tenderloin. You want to completely cover the surface.
  3. Amount of water in your pot: You want enough water to submerge the tenderloin and the hole that circulates water on the immersion circulator
  4. Protect your work surface! The immersion circulator will make the pot hot, so make sure it's on a surface that can handle this. I do this on the stove or a marble counter with heat-resistant trivets.
  5. Food floating to the surface? If you're using a resealable bag, place a ton of spoons on top of the meat to help weigh it down. If you're using a vacuum-sealed bag, place a heavy item on top that can get hot--I use ceramic mugs filled with water (yes, it's a bit of a balancing game).
  6. Cooking from frozen: Just adjust cook time (same temp) to 2 hours and 15 minutes.
  7. Oil: You want an oil with a super high smoke point, I use avocado oil, vegetable oil will also work.
  8. Searing the meat: this can also be done on a grill, just get it as hot as you can, clean the grates, add oil and sear the tenderloin on each side as quickly as possible.
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*Results above as described by Chef's Steps.

Nutrition

Calories: 22kcal | Total Carbohydrates: 1g | Protein: 1g | Fat: 2g | Fiber: 1g | Net Carbs: 0g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com