Simple Sous Vide Pork Tenderloin Recipe

Sous vide pork tenderloin is one of my favorite meals to cook. I like it cooked at 140°F (60°C) I feel is the most tender temperature that still has a "traditional" look and texture. Sous vide pork is safe as low as 130°F (54.4°C) but I find it to taste a little too "raw" for my liking. For a more traditional, semi-dry pork tenderloin I recommend 147°F (63.9°C), though it's a little too dry for my preferences. For more details you can read my article on how to sous vide pork and boar.

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The time you need to cook a pork tenderloin is dependent on the temperature you are using and the thickness of the thickest part. I prefer to pasteurize my pork, just to be on the safe side, but many people don't. You can find the sous vide time for pasteurizing pork or use my sous vide timing ruler. For most pork tenderloins it'll take around 2 to 4 hours.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!