How to Cook Sous Vide Pork Tenderloin for Juicy Results

This sous vide pork tenderloin is seasoned with a simple dry rub, cooked low and slow in a precision water bath, then briefly seared to develop a golden, flavorful crust. The sous vide technique guarantees evenly cooked, tender pork every time, making this an ideal recipe for weeknights or an effortless dinner party entrée.

Pork tenderloin is lean, high in protein, and readily available. When prepared in a sous vide, it stays juicy and tender without the risk of overcooking. This recipe uses a one-pound pork tenderloin and a straightforward spice rub—no complicated steps, just reliable results. You will also need a sous vide immersion circulator and a large pot or container capable of holding the water bath.

What You Need for Sous Vide Pork Tenderloin

Essential equipment and supplies:

• Sous vide immersion circulator or precision cooker (set to the desired temperature)
• Large pot or dedicated sous vide container to hold water
• Vacuum seal bags or heavy-duty zip-top freezer bags (Stasher-style or Food Saver bags work well)
• Cast iron skillet or heavy-bottomed pan for searing
• Instant-read thermometer (optional but useful when searing)

For seasoning, a simple dry rub of brown sugar, garlic powder, onion powder, coarse salt, ground cinnamon, dried thyme, and black pepper adds depth and a touch of sweetness that pairs beautifully with pork. Olive oil is used for the finishing sear to create a crisp exterior.

Pork Tenderloin Sous Vide Temperature

The USDA recommends cooking pork to an internal temperature of 145ºF for safe consumption. With sous vide, you can choose a target temperature based on your preferred level of doneness and then quickly sear the meat, which will raise the exterior temperature slightly. Common sous vide targets for pork tenderloin include:

• 130ºF — Medium-rare: slightly pink center, very tender and juicy
• 140ºF — Medium: firmer but still juicy and fully acceptable for most palates
• 150ºF — Medium-well: white and firmer throughout

We prefer 130ºF when cooking sous vide and then searing briefly; the sear raises the exterior temperature without overcooking the center, keeping the tenderloin moist. If you prefer to be certain the pork reaches 145ºF internally before serving, set the sous vide to that temperature instead.

Sous Vide Pork Tenderloin Cooking Time

Cook the pork tenderloin in the sous vide water bath for at least 3 hours to ensure the meat reaches the target temperature all the way through. A 3-hour cook provides a perfect balance of texture and convenience. For a “set it and forget it” approach, you can extend the cook up to 12 hours without a noticeable loss in quality—just make sure the meat stays fully submerged and the water bath maintains the desired temperature.

Substitutions & Variations

If you prefer convenience, use a high-quality store-bought pork rub in place of a homemade mix. You can also vary the aromatics—add a sprig of fresh rosemary or thyme in the bag, or rub the pork with a touch of Dijon mustard before applying the dry rub for a slightly tangy crust. This particular method is designed for pork tenderloin; other cuts of pork (such as pork chops or pork loin) will require different temperatures and times for best results.

Serving Suggestions

This tender pork pairs well with bright, herb-forward sauces or rich, savory gravies. Try serving it with chimichurri or a mushroom gravy for contrast. For sides, roasted vegetables—like balsamic-roasted Brussels sprouts—crispy roasted red potatoes, or a shaved Brussels sprout salad make excellent accompaniments and balance the richness of the meat.

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Sous Vide Pork Tenderloin Recipe

This recipe yields a flavorful, tender pork tenderloin with a consistent temperature throughout. It is quick to prepare and simple to follow.

Author: Linley Hanson

Ingredients

• 1 lb. pork tenderloin
• 1 tablespoon brown sugar
• 1.5 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon coarse salt
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for searing)

Instructions

1. Fill a large pot or sous vide container with enough water to fully submerge the pork tenderloin and meet your circulator’s minimum water depth.
2. Attach the sous vide immersion circulator and set it to your preferred temperature: 130ºF for medium-rare, 140ºF for medium, or 150ºF for medium-well. Allow the water to come to temperature.
3. In a small bowl, mix the brown sugar, garlic powder, onion powder, coarse salt, ground cinnamon, dried thyme, and black pepper to create the dry rub.
4. Rub the spice mixture evenly over the entire surface of the pork tenderloin.
5. Place the seasoned tenderloin in a vacuum-seal bag or heavy-duty zip-top bag. Remove as much air as possible and seal the bag to prevent floating.
6. When the water bath reaches the target temperature, fully submerge the sealed bag and clip it to the side of the pot or weigh it down so it remains underwater.
7. Cook for a minimum of 3 hours. You can extend cooking time up to 12 hours if desired for added convenience.
8. Once finished, remove the pork from the bag and pat it dry with paper towels. Drying the surface helps achieve a better sear.
9. Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat until shimmering and fragrant. Sear the tenderloin about 1.5–2 minutes per side until a golden crust forms. Use an instant-read thermometer if you wish to confirm final temperatures.
10. Let the pork rest for 5–10 minutes before slicing. Slice into medallions and serve with your chosen sauce and sides.

Tips & Notes

• If using a premade dry rub, use about 2 tablespoons of rub per 1 lb. of pork.
• To prevent the bag from floating, remove as much air as possible before sealing, or place a heat-safe weight on top of the bag.
• Searing is quick; keep the pan hot and watch closely so you get a crisp crust without warming the center too much.
• Nutrition information below is an estimate and should be used as an approximation only.

Nutrition

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