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    Home » Recipe » Sous Vide Pork Tenderloin with Time and Temperature Guide

    Sous Vide Pork Tenderloin with Time and Temperature Guide

    Published: Jun 29, 2021 · Modified: Mar 2, 2023 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Sous vide pork tenderloin is lean, tender and juicy. The sous vide method prevents overcooking every single time and it's easier than you might think. I will walk you through this recipe to prove that it's the best way to cook pork tenderloin!

    Sous vide pork tenderloin stays juicy and medium rare
    Jump to:
    • What Is Sous Vide
    • Sous Vide - A Hot Water Bath In A Pot
    • What To Serve With Pork Tenderloin
    • Benefits of sous vide cooking
    • How do you pronounce sous vide (sous-vide)?
    • How long does pork tenderloin take?
    • Can I sous vide from frozen?
    • How to finish the dish
    • Time and temperature chart
    • Substitutions
    • Expert Tips
    • Related Recipes
    • Recipe

    What Is Sous Vide

    Sous vide sounds fancy but it's actually really simple. It's a method of cooking food in a temperature controlled hot water bath which sits at a steady temperature (your desired finished temperature) and thus prevents overcooking.

    You seal your protein in this case pork tenderloin ( but can be other meat, fish or vegetables) in a plastic bag with the air removed. Some folks like to use a vacuum sealer but I simply use a resealable, reuseable food grade zip top bag (Ziploc). Pushing the bag into the water before sealing the bag will push the extra air out. Once it is submerged almost up to the zipper, zip it shut (water displacement method) and voila!

    Lean cuts of beef, chicken and pork benefit the most from this gentle and easy cooking method. If you choose to finish your pork on the grill, baste with your favorite barbecue sauce.

    Sous Vide - A Hot Water Bath In A Pot

    A home sous vide machine is a simple wand style heater that clips onto the side of a large pot or other heat safe container full of water. You fill the pot with water, set the temperature to the exact temperature you'd like your finished food to be (aka rare, medium rare, well etc) and the small machine heats and holds the water at the exact temperature.

    What To Serve With Pork Tenderloin

    Try serving this pork tenderloin with Easy Pickled Blackberries or Blackberry Barbecue Sauce. For side dishes, I love Fresh Medjool Dates and Carrot Salad, Apple Walnut Salad or Apple Kale Slaw.

    Mediterranean Cauliflower Salad or Warm Marinated Olives are great starters for this recipe and for a side dish, Honey Sriracha Brussels Sprouts or Hot Honey Carrots go really well with sous vide pork.

    Easy Sous Vide Pork Tenderloin With Blackberry BBQ Sauce
    Easy Sous Vide Pork Tenderloin With Blackberry BBQ Sauce

    Benefits of sous vide cooking

    There are two main benefits to this. First, your meat cooks to the desired temperature easily, without fail. Second, you can leave it sitting at the desired temperature for a long period of time once cooked. (Sous vide tenderloin pork works especially well because it is both lean and tender making it prone to drying out if cooked or left sitting too long.)

    Say you're having a party and your guests are late, or you're enjoying happy hour a little longer than planned. You don't need to worry! Your meat is staying absolutely perfect for another hour, or two or three or even longer.

    How do you pronounce sous vide (sous-vide)?

    It's easier than it looks, just say, "Soo Veed".

    How long does pork tenderloin take?

    This recipe (and pork tenderloin in general) will take 1 hour but you can make it ahead and let it stay hot until you're ready to serve it.

    Because sous vide cooks at a lower temperature, meat usually takes longer than it would in a frying pan or BBQ. On the flip side, this is completely hands off cooking time and it can stay hot and ready without overcooking.

    Can I sous vide from frozen?

    Yes! Just add an extra 30 minutes to this recipe if your pork tenderloin is frozen. Pork tenderloin is not a very thick cut compared to some meats. If you are cooking other meat from frozen in the sous vide method, multiply the recipe time by 1.5 to account for the thawing.

    Medium rare sous vide pork tenderloin with sauce
    Medium rare sous vide pork tenderloin with sauce

    This is one more benefit to this cooking method, if you forget to take your meat out to thaw, it doesn't matter!

    How to finish the dish

    There are a few ways you can finish sous vide meat. It is delicious on it's own, simply slice and serve as is along side potatoes and veggies or on top of a salad (with feta and yogurt dressing, YUM!).

    The other way is to brown it for an appealing looking finish and a little extra flavor. You can do this in a hot pan (quickly so you don't overcook it) or on a preheated grill or BBQ.

    For this presentation, I gave it some appetizing grill marks on my grill preheated to it's hottest setting (approx 600'F). I then served it with some of my homemade blackberry BBQ sauce underneath. You can also brush the sauce right on while grilling and let it get sticky. For demonstration purposes, I didn't want to hide what it looked like so I served the sauce underneath and it was a hit.

    Time and temperature chart

    To make this recipe even easier and to help with other sous vide recipes, I've made this sous vide time and temperature guide/chart. Feel free to print this and use this as a guide with other sous vide recipes! (copyright Sabrina Currie 2021) Check back again soon as I am constantly working to update this chart with more items to sous vide. If you have an idea you'd like to see on here, shoot me a message. Once you start cooking sous vide, it's hard to stop!

    Sous vide temperature chart

    Substitutions

    Cheaters BBQ sauce - No time to make BBQ sauce from scratch? Take a cup of your favourite store-bought sauce and toss it in the blender with 1 cup of blackberries to kick things up a notch and impress your friends.

    Expert Tips

    After the pork has cooked for an hour, you can continue to let the pork hold at the same temperature for another hour or even 2-3 if you need, without compromise to the quality and doneness.

    I served this with my Blackberry BBQ sauce underneath. You can make that or you can reduce the juices left in the cooking bag in a pan, add a little fresh chopped thyme and butter and drizzle that over too.

    Or brush your bbq sauce on before grilling to let it caramelize. It works great and gives that a nice sticky sweet lacquered coating.

    This sous vide pork tenderloin is infused with so much flavour that you can enjoy it as is too.

    Sous vide pork tenderloin stays juicy and medium rare
    Sous vide pork tenderloin stays juicy and medium rare

    Related Recipes

    • Ooni Pizza Dough Recipe
    • Chirashi Sushi Bowl (aka Chirashizushi)
    • Miso Baked Oysters-A Quick And Easy West Coast Appetizer
    • Easy Peanut Sauce Baked Chicken

    For more on what I'm cooking up, follow me on Instagram or Facebook. You might also like my FREE printable weekly meal planner.

    Cheers friends! Sabrina

    Sabrina

    Recipe

    Easy Sous Vide Pork Tenderloin With Blackberry BBQ Sauce

    Sous Vide Pork Tenderloin

    Sous vide is the very best and easiest way to cook pork tenderloin EVERY time! Keep your tenderloin juicy and tender, seasoned just right as is or serve it with blackberry bbq sauce!
    5 from 55 votes
    Print Pin Rate
    Course: Dinner, Main, Main Course
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 4 servings
    Calories: 230kcal
    Author: Sabrina Currie

    Ingredients

    • 1 lb Pork tenderloin
    • 5-10 Thyme sprigs or ½ teaspoon dried thyme rosemary or savory are good substitutes
    • 1 teaspoon Salt
    • ½ teaspoon Pepper
    • 1 tablespoon Olive oil for brushing
    • ½ c Blackberry sauce (link to recipe and cheater version below)

    Instructions

    • Fill your heat safe pot or container so that it's at least 6 inches deep, attach your sous vide machine and set to your desired temperature to preheat.
      135' F is rare, 140' F is about medium rare and what these pictures show. If you like it more well done you can go up to 150'F. I do not recommend cooking it any hotter or your pork will suffer.
    • Season your pork tenderloin generously with salt and pepper and top with thyme. Place meat into a sealable plastic bag and remove all air. To do this you can use a vacuum sealer or displace the air by submerging the bag in water slowly, until the bag is airless and sucked flat to the pork and itself, then seal.
    • Clip bag to the side of your pot so it doesn't float into the sous vide machine. Set timer for 1 hour and walk away! This is a great time to take a rest or finish the other parts of your meal.
    • When you're ready to finish your dish, preheat a pan or outdoor grill (BBQ) to high. Take the pork out of the hot water bath, remove the herb sprigs and pat dry with a little paper towel.
      Brush lightly all over with olive oil then place on pan or grill to sear. (Don't leave it too long on any one side, you simply want some browning or grill marks.) Turn until each side has some color then remove to plate and let rest a few minutes before slicing and serving.

    Notes

    After the pork has cooked for an hour, you can continue to let the pork hold at the same temperature for another hour or even 2 if you need, without compromise to the quality and doneness.
    I served this with my Blackberry BBQ sauce underneath. You can make that or you can reduce the juices left in the cooking bag in a pan, add a little fresh chopped thyme and butter and drizzle that over too. Honestly, this is infused with so much flavour that you can enjoy it as is too.
    Tip: Try brushing your bbq sauce on before grilling to let it caramelize. It works great and tastes even better!

    Nutrition

    Calories: 230kcal | Carbohydrates: 15g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1008mg | Potassium: 540mg | Fiber: 1g | Sugar: 12g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!
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    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

    Reader Interactions

    Comments

    1. Alexandra

      July 01, 2021 at 10:02 pm

      5 stars
      A delicious way to prepare pork!

      Reply
    2. Kylie

      July 01, 2021 at 10:53 pm

      5 stars
      Yum! Making this on the weekend

      Reply
    3. Raquel

      July 19, 2021 at 3:00 pm

      5 stars
      So excited to try this with my new sous vide cooker! Looks delicious and tender!

      Reply
      • Sabrina Currie

        July 20, 2021 at 6:50 am

        Thank you Raquel 🙂

        Reply
    4. Jessica Formicola

      July 20, 2021 at 11:39 am

      5 stars
      My family loves pork tenderloin. This recipe is absolutely our new favorite! So flavorful, juicy and delicious!

      Reply
      • Sabrina Currie

        July 20, 2021 at 1:53 pm

        That’s so wonderful Jessica! Thank you for sharing. It is a nice easy recipe for weeknights too, isn’t it?

        Reply
    5. Marisa

      July 26, 2021 at 4:56 am

      I love pork tenderloin and this recipe served with blackberry barbecue sauce looks outrageously good!

      Reply
      • Sabrina Currie

        July 28, 2021 at 9:15 pm

        Aw thanks Marisa!

        Reply
    6. Amy

      October 27, 2021 at 3:08 pm

      5 stars
      Just got my Anova and have been looking for some fun recipes to try! This was amazing! Never had pork tenderloin so soft and juicy! No sure I will ever eat pork tenderloin any other way now!

      Reply
      • Sabrina Currie

        October 27, 2021 at 3:09 pm

        Yay!!! That’s exactly how I am now too! Sous vide is such a game changer for lean meats.
        Thanks for the kind words Amy!

        Reply
    7. Rob

      October 27, 2021 at 3:23 pm

      5 stars
      Sous vide is such a great method for all meat preparations. Can't wait to try this!

      Reply
    8. Brianna

      October 27, 2021 at 7:21 pm

      5 stars
      Using a sous vide for pork tenderloin is practically foolproof. And that blackberry sauce is divine!

      Reply
      • Sabrina Currie

        October 28, 2021 at 9:35 pm

        Thanks so much Brianna, I really appreciate you taking the time to let me know!

        Reply
    9. Jessica

      October 28, 2021 at 8:48 am

      Oh man, I'm really wishing I had a Sous Vide machine because this pork looks absolutely fantastic. Based on prior experience, I have no idea it is as tender as you describe it to be. And that blackberry sauce - mmmm!

      Reply
    10. Genevieve

      October 29, 2021 at 2:04 am

      5 stars
      You can never go wrong with a good pork tenderloin recipe and doing it sous vide is even better!

      Reply
    11. nancy

      December 24, 2021 at 5:41 pm

      5 stars
      thanks Sabrina!! the temperature guide was super helpful!

      Reply
      • Sabrina Currie

        December 25, 2021 at 9:02 am

        That’s great, I’m so glad it was helpful. Thanks for sharing Nancy, I really appreciate the feedback:-)

        Reply
    12. Toby Lischko

      January 01, 2022 at 4:25 pm

      I cooked 2 tenderloins and froze one. What temperature should I set the Sous Vide at to recook it? This is a great recipe and my pork came out perfect!

      Reply
      • Sabrina Currie

        January 01, 2022 at 8:33 pm

        Hi Toby, that is excellent!!! The beauty of sous vide is that you can cook it from frozen to the exact temperature you’d like. So whatever you chose to cook them to initially is what you can reheat them to. (Eg. If you initially chose 140’F for medium rare, set your reheat temperature for 140’F) Add an extra 30-60 minutes to account for the lower starting temperature and enjoy!
        Cheers and happy new year!

        Reply
        • Toby Lischko

          January 01, 2022 at 10:14 pm

          Thanks for the response. Should I put it in while the water heats up or after the water reaches 140? My son the chef says it should be 165 degrees to kill any bacteria. Is that true?

          Reply
          • Sabrina Currie

            January 01, 2022 at 10:35 pm

            Put it in after the water is preheated.
            145 ‘F is considered the food safe tempers for pork, so if it isn’t fresh 145’F is a safe temperature to set your sous vide to.

            Reply
            • Toby Lischko

              January 01, 2022 at 11:36 pm

              Thank you!

    13. Jimmy Don

      September 29, 2022 at 8:34 am

      I cook my tenderloin slices at 135 for up to 28 hours. Makes them super tender and juicy. Thanks for the Blackberry BBQ Sauce. I'll give it a try.

      Reply

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