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Home » Blog » Recipes » Sous Vide Pork Tenderloin

Sous Vide Pork Tenderloin

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Who knew sous vide pork tenderloin is a great way to cook this piece of meat?

Sliced sous vide pork tenderloin on a cutting board.

The SousVide Supreme has forever changed the way I cook in the kitchen. The water oven makes it APPEAR like I slaved at the stove all day, when I only spent about five minutes of prep time. Hee hee!

I SO love it.

Even when you’ve got a piece of meat that is super tapered at one end (e.g. tenderloin), the whole piece of meat is PERFECTLY cooked from edge to edge. No one gets stuck choking down a dry, over-cooked end piece!

(Don’t forget that you can hack a sous vide machine yourself.)

Time to make Sous Vide Pork Tenderloin!

Serves 4 – 6

Ingredients:

  • 2 pork tenderloins, about a pound each
  • 1.5 tablespoons of Tabil seasoning (or your favorite dry rub)
  • 1.5 tablespoons of Kosher salt
  • Freshly ground black pepper
  • 2 Tbs of ghee or butter

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

Dry off the meat…

Raw pork tenderloin on a plate.

…and liberally season with salt, pepper, and your favorite dry rub.

Raw pork tenderloin liberally seasoned with dry rub.

Don’t be afraid of salt.

Add a pat of butter or ghee to each tenderloin and vacuum seal it.

Two raw pork tenderloins in a sous vide bag with a pat of butter on top of each.

Stick the packet in the SousVide Supreme set at 135-140 F (I prefer 135F) for a minimum of 2 hours. (If you aren’t serving them right away, dunk them in an ice bath for an hour and store in the fridge and freezer.)

Take the pork out of the packet, dry it off…

Sous vide pork tenderloin sitting on a wire rack to dry off.

…and sear in a hot pan with your favorite fat or torch it.

Sous vide pork tenderloin on a wire rack after having been fried.

That’s it!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!


PRINTER-FRIENDLY RECIPE CARD

Sous Vide Pork Tenderloin
Print Recipe
5 from 3 votes

Sous Vide Pork Tenderloin

The SousVide Supreme has forever changed the way I cook in the kitchen. It's guaranteed to give you a tasty and tender piece of meat!
Prep Time5 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 15 mins
Course: Dinner
Cuisine: American
Keyword: gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 4
Calories: 353kcal

Ingredients

  • 2 pound pork tenderloin about 2 pork tenderloins
  • 1.5 tablespoon Tabil seasoning or your favorite dry rub
  • 1.5 tablespoon Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 2 tablespoon ghee or fat of choice
US Customary - Metric

Instructions

  • Dry off the meat with paper towels and liberally season with salt, pepper, and your favorite dry rub.
  • Add a pat of ghee to each tenderloin then vacuum seal it.
  • Stick the packet into the SousVide Supreme for a minimum of 2 hours. (If you aren’t serving them right away, dunk them in an ice bath for an hour and store in the fridge and freezer.)
  • Once the 2 hours have passed, take the pork out of the packet and dry them off.
  • Sear in a hot pan with ghee or torch it.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 353kcal | Carbohydrates: 4g | Protein: 47g | Fat: 16g | Fiber: 2g | Sugar: 1g

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Reader Interactions

Comments

  1. Jill says

    August 16, 2020 at 1:26 pm

    5 stars
    This is the only way I’ll eat pork tenderloin. I use my sous vide far less than I used to, but it’s worth breaking it out for this recipe. The pork comes out so juicy and tender. This is great for serving at a dinner party!

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