This Sous Vide Pork Tenderloin is flavorful, extremely tender, and perfectly cooked every time. Learn how to season and sous vide a pork tenderloin in no time with this simple tutorial.

The only way you’ll ever cook a plain pork tenderloin again! We love making pork tenderloin at our house because it’s high-protein, low fat, and easily found at most grocery stores! Plus, if you make it in the sous vide, it’s so juicy and delish!

For this recipe, you’ll need a 1-lb. unflavored pork tenderloin and a spice rub. That’s it! Oh, and don’t forget your sous vide!

How to Flavor Sous Vide Pork Tenderloin

There is no better way to flavor sous vide pork tenderloin than with our delicious homemade pork seasoning. We prefer a rub over a marinade any day.

Here’s what you need for our fav Dry Rub for Pork:

Brown sugar (or coconut sugar)
Garlic powder
Onion powder
Coarse salt
Cinnamon
Dried thyme
Pepper

What does this dry rub taste like? It’s savory and a little sweet all at the same time with the perfect amount of salt and pepper. The cinnamon adds a hint of spice, which is just delightful.

Want more flavor combo ideas?

Taco seasoning
Salt and Pepper
Lemon Pepper
Everything Bagel Seasoning

Pork tenderloin sous vide temp

The internal temperature of pork needs to be 145ºF to be safely consumed. With that said, we have a few suggestions of what temperature to sous vide your pork tenderloin at knowing that you will be searing it after it cooks in the water bath to further increase the temperature about 15 degrees.

Medium Rare: 130ºF (pink, tender and very juicy)
Medium: 140º (Firm and juicy)
Well-Done: 150ºF (white and firm)

We prefer our pork a little bit pinker and found that by cooking it at 130ºF it was perfectly cooked on the inside after searing. You can always set the sous vide to 145ºF to really ensure your pork is cooked all the way through even before serving.

Sous vide pork tenderloin cooking time

We recommend cooking your sous vide pork tenderloin for at least 3 hours. This will ensure that the entire pork tenderloin gets to the temperature you set the water bath too. Feel free to cook it as long as 12 hours for a set it and forget it kind of method.

Complete your meal with a few more Fit Foodie recipes!

Serving Suggestions

Sous Vide Dinner Recipes

5 from 1 vote

Sous Vide Pork Tenderloin Recipe

This Sous Vide Pork Tenderloin is flavorful, extremely tender, and perfectly cooked every time. Learn how to season and sous vide a pork tenderloin in no time with this simple tutorial.

Prep:15

Cook:3

Total:3 15

Fat 9

Carbs 7

Protein 23

Yield:

Print Rate

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 pepper
2 tablespoons olive oil

Instructions

First, fill a large stock-pot with water making sure that there is enough water to submerge your pork tenderloin and that it hits the minimum depth for your sous vide.
Next, place your Sous Vide in the water bath and hook it on to your pot. Set the temperature for your pork based on the following preference: 130ºF for medium rare, 140ºF for medium, or 150º for medium/well and let the water begin to heat up.
Next, prepare your homemade pork dry rub* by mixing together all of the spices in a small bowl.
Rub your pork tenderloin with the dry rub, making sure that it is fully coated.
Next, place your pork tenderloin in a Food Saver Bag or Stasher Bag and remove as much air as possible and seal.
Once the water bath has reached your desired temperature, place the pork tenderloin bag into the pot and hook it on to the side so that it stays fully submerged. We like to use a bag clip to do this.
Set your timer for 3 hours and let cook.
Once your pork has cooked for 3 hours, remove from the pot and take it out of the bag.
Heat 2 tablespoons of olive oil in a large cast iron skillet over medium/high heat.
When olive oil is fragrant, sear pork tenderloin for around 2 minutes on each side.
Let rest for 5-10 minutes before slicing and serving.