Sous Vide Pork Tenderloin with Garlic Butter and Herbs

Sliced sous vide pork tenderloin along with thyme and garlic in a black cast iron pan.

Sous Vide Pork Tenderloin with Garlic Butter and Herbs

Learn how to sous vide pork tenderloin to guarantee a moist and flavorful roast. Making pork tenderloin sous vide style is an easy and hands off way to make your favorite pork tenderloin recipe.

Course Dinner

Cuisine American

Keyword Pork Tenderloing, Sous Vide Pork, Sous Vide Recipe

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings people

Calories 174kcal

Author Darcey Olson

Cost $8.00

Equipment

Ingredients

1.5-2 lb Pork Tenderloin
½ tbsp Sea Salt
1 tsp Garlic Powder
1 tsp Dried Oregano
1 tsp Dried Thyme
1 tsp Dried Basil
¼ tsp Dried Sage
2 tbsp Unsalted Butter, Cut into 4 Pieces

Searing The Pork Tenderloin:

2 tbsp Vegetable or Canola Oil
Optional Aromatics Ideas: Fresh Thyme, Fresh Oregano, Fresh Rosemary, Garlic, Shallots

Instructions

Pre-heat the water bath to your preferred doneness (*Note 1) using a sous vide immersion circulator.
Add the salt, garlic powder, oregano, thyme, basil and sage to a small bowl and mix to combine. Sprinkle the mixture over the pork tenderloin.
Place the pork in a vacuum-seal bag with the butter (and extra sprig of herbs if you like) and close using a vacuum sealer or water displacement method.
Transfer the vacuum bag to the water bath and cook for 60 minutes minimum, up to 4 hours.
After the pork is finished cooking, remove the bag from the water bath. Carefully remove the pork from the bag (reserving the juices in the bag) and pat dry.

Reverse Sear:

Add 2 tablespoons oil to a heavy cast iron and pre-heat over high heat. Once it starts to smoke add the pork roast to the skillet and sear for 45 seconds per side (4 sides total).
If desired, pour the reserved bag of juices over the roast as soon as you add it to the skillet. Baste with a spoon while it sears.
Serve immediately for best temperature and texture.

Notes

Note 1 -

Sous Vide Pork Temperature

Medium-Rare Pork: 130°F
Medium Pork: 140°F
Medium Well Pork: 150°F
Well Done Pork: 160°F +

Nutrition