This Sous Vide Pork Tenderloin is juicy, packed with flavor, and evenly cooked from edge to edge. Our sage cream sauce is the perfect pan sauce to serve over top pork tenderloin.
Why Sous Vide Pork Tenderloin?
Pork tenderloin tastes awesome at restaurants but at home, they come out dry, unevenly cooked, and flavorless, but not with sous vide cooking.
We heat the pork to the exact temperature that we want to cook to. That means it will never overcook, even if we leave it in for a few hours.
If you want your pork nice and pink you are going to want to sous vide at 144°F. Below I included a cooking chart to achieve medium rare, medium, and medium-well doneness.
Honestly, sous vide pork tenderloin doesn't need a sauce it's tender as heck, crispy, and never dry. Although, our sage cream sauce makes this recipe the best around!
Cook your proteins to perfection with sous vide cooking and try our Sous Vide Ribeye Steak, Sous Vide Halibut, and Sous Vide Scallops.
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Why You'll Love This Recipe
- Failproof cooking technique. Pork tenderloin is naturally tender but prone to drying out if overcooked. With sous vide, it's cooked precisely to the desired temperature, resulting in an even, fork-tender texture every time.
- Infuse flavor. Vacuum-sealing meat with marinades or spices penetrates the pork, giving it a lot of flavor.
- Never overcooks. You can leave pork in sous vide for up to 4 hours without overcooking. Use this time to prep your delicious sides like Boursin Mashed Potatoes and Air Fryer Smashed Brussels Sprouts.
- Sage cream sauce. This quick pan sauce is perfect for spooning over pork tenderloin, making it an ideal dish for fall and winter.
WHAT IS SOUS VIDE?
Sous vide is a cooking method that utilizes an immersion circulator, also known as a sous vide machine. This device circulates water in a temperature-controlled bath, ensuring your food is always cooked perfectly.
To learn more about sous vide cooking, head over and read What is Sous Vide Cooking.
WHAT IS THE WATER DISPLACEMENT METHOD?
The displacement method involves slowly submerging a ziplock bag in water, which pushes the air out through the slightly open top of the bag.
Use a clip (I prefer sous vide magnets) to attach the bag to the side, preventing it from floating and letting air or water inside.
EQUIPMENT USED
- Anova Precision Sous Vide Cooker
- EVERIE 12 quart container
- FoodSaver vacuum sealer machine
- Vacuum sealed bags
Looking for some sous-vide suggestions? Try the Sous Vide Ham and our Sous Vide Thanksgiving Turkey.
Key Ingredients
Here is a visual overview of the Sous Vide Pork Tenderloin Ingredients. Scroll to the recipe at the bottom for quantities.
Pork Tenderloin
Pork tenderloin is the most tender cut from the pig, as the muscle experiences little to no exercise. This lean cut can easily overcook and turn dry, making sous vide the ideal method for perfectly cooked, juicy pork tenderloin every time.
Garlic & Rosemary
Infuses those aromatic flavors into the pork during the cooking process.
Sage Cream Sauce
- Bone Broth - This is used to deglaze the pan, capturing all the flavorful bits left by the pork. You can use chicken stock or my Instant Pot Beef Bone Broth for added flavor.
- Coconut Milk - Instead of using heavy cream, we opted for a dairy-free option, and coconut milk does the trick!
- Coconut Aminos - Used as a soy sauce substitute and adds a nice sweetness to the sauce.
- Fish Sauce - Used for an umami boost and give this sauce layers of flavor.
- Lemon Juice - A squeeze of citrus brightens this sauce and makes it come to life.
- Sage - It's no secret that pork and sage are a perfect match! Sage and cream create an ideal fall and winter sauce to pour over pork.
See recipe card for quantities.
Time + Temperature Chart
Here is a chart to guide you on time and temperature. I chose to sous vide pork at 144°F, for a slightly pink, firm, and juicy result.
| Temperature + Time | Doneness | Result |
| 130°F/54°C for 1 to 4 hours | Medium-Rare | pink, tender, juicy |
| 140°F/60°C for 1 to 4 hours | Medium | firm, tender, juicy |
| 150°F/66°C for 1 to 4 hours | Medium-Well | firm, slightly juicy |
How to Make Sous Vide Pork Tenderloin
I've provided step-by-step photos below to make this recipe easy to follow at home. For the complete printable instructions and ingredient quantities, please scroll to the recipe card at the end of this post.
Step 1. Trimming Pork Tenderloin. Lay the pork tenderloin on a clean cutting board. Using a sharp boning knife, slide it under the silverskin and excess fat, cutting away from yourself to keep the pork intact. Here is an in-depth tutorial on trimming a pork tenderloin.
Step 2. Season Pork. Pork likes salt, which helps it stay nice and firm. Today, we used salt and pepper, but you can use your favorite pork rub or marinade. Make sure to season on both sides.
Step 3. Bag it up. Place the pork tenderloins in a vacuum-sealed bag with a drizzle of olive oil, garlic, and rosemary. If necessary, cut the pork in half to fit in the bag, then vacuum seal. If you don't have a vacuum sealer, use a ziplock bag and the water displacement method.
Step 4. Sous Vide Pork Tenderloin. Lower the pork tenderloins into your sous vide hot water bath preset to 144°F/62°C and cook for 1-4 hours.
Step 5. Pat Dry. Remove the pork from the hot water bath, cut open the bag, and transfer it to a cutting board. Pat it dry with paper towels to ensure a proper sear.
Step 6. Sear Pork. Heat a non-stick or cast iron pan and add avocado oil, followed by the pork tenderloin. You should hear it sizzle. That's the sound you're looking for! Add a few tablespoons of butter along with the garlic and herbs from the bag, and baste the pork with a spoon for one minute on each side.
Step 7. Slicing Pork. Transfer to a cutting board and let rest for 5 minutes before slicing. Don't slice the pork too thin, or it will lose its heat very fast.
Step 8. Sage Cream Sauce. Wipe out the pan to remove the excess fat, and deglaze with bone broth to remove all those tasty bits. Add in coconut milk and bring to a simmer, followed by the rest of the sauce ingredients. Simmer for 1-2 minutes while you whisk the sauce until it gets nice and thick. Pour over your sous vide pork tenderloin. Enjoy!
Chef Tips
- Be careful not to overcook the pork when searing it. Only 2 minutes of searing is all you need for that golden brown crust.
- Let it rest. I like to let sous vide meats rest for 5 minutes before slicing into them for that juicy flavor.
- Season aggressively. Sous vide cooking requires more salt since you have only one chance to season the meat. Additionally, some salt may wash off during the cooking process in the bag.
- Sauce vs no-sauce. Sous vide pork is incredibly juicy, so it doesn't necessarily need a sauce. However, here are some delicious sauce variations you might enjoy: mustard cream sauce, apple cider cream sauce, or garlic and rosemary butter sauce.
FAQ's
No, the original packaging is not designed for sous vide cooking. There also may be harmful chemicals that can leach into your pork. Instead, transfer pork to food-safe vacuum sealer bags.
You can freeze the pork tenderloin with its marinade in advance and then place the frozen pork directly into the sous vide water bath. Just add an extra 45 to 60 minutes to the cooking time (for a minimum total of 2½ hours).
While searing is not necessary for sous vide pork tenderloin, it is highly recommended. Searing adds a flavorful, caramelized crust that enhances both the texture and taste of the meat.
Pork tenderloin should be cooked to 145°F to be considered safe to eat. If the color of the meat is pink and a digital thermometer is at 145° F, it's safe to eat.
More Sous Vide Recipes
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📖 Recipe
Sous Vide Pork Tenderloin
Ingredients
- 1½ - 2 pounds pork tenderloin 2 tenderloins
- 1 tablespoon koser salt
- 1½ teaspoon black pepper freshly cracked
- 2 garlic cloves
- 2 sprigs of rosemary
Sage Cream Sauce
- ¾ cup chicken bone broth
- 1 cup coconut milk
- ½ teaspoon fish sauce
- 1 tablespoon coconut aminos
- 1 teaspoon lemon juice
- 1 tablespoon sage leaves chopped
Instructions
- Heat sous vide water bath to 144°F/62°C for medium (see table above for more options).
- Clean the pork tenderloin by removing excess fat or silverskin using a sharp boning knife. Season pork all over with salt and pepper.
- Place pork tenderloins into a vacuum-sealable bag (or a ziplock bag if using the water displacement method above) and add the garlic cloves, rosemary, and vacuum seal.
- Place in the water bath and cook for 1 to 4 hours.
- Remove pork from the vacuum sealed bag and pat dry with paper towels.
- Heat a non-stick pan until almost smoking and add 1 tablespoon of avocado oil and butter. Cook 1 minute per side to develop a nice crust.
- Remove the pork and let rest for 5 minutes. Slice and serve with the sage cream sauce.
Sage Cream Sauce
- In the same pan that you cooked the pork wipe out any excess fat. Pour the bone broth into the pan to deglaze it.
- Add the coconut milk and bring to to a simmer. Add the fish sauce, coconut aminios, lemon juice, and chopped sage. Simmer for 1-2 minutes or until the sauce looks nice and thick.
Notes
- Pat pork tenderloin dry with paper towels to ensure a proper sear.
- Sear pork for 1 minute per side, any longer and you risk overcooking the meat.
- You can cook your pork tenderloin for up to 4 hours without overcooking it.
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