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Sous Vide Pork Tenderloin

by Matt Kennard

146F for an hour, then a hard sear. Faintly pink, tender, and impossible to dry out.

Serves
4
Active
15 min
Bath time
1 hour
Total
1 hr 20 min
Bath temp
146°F / 63.3°C
Sous vide SearedPorkDinner

Ingredients

4

Method

  1. Heat 146F

    Set the water bath to 146F and let it come up to temperature.

  2. Prep sealed

    Bag it plain -- no seasoning, no oil. Vacuum seal, or use a zip bag and the water displacement method.

  3. Heat 1 hour · through at bath temperature

    Cook for 1 hour.

  4. Rest completely dry

    Take it out, open the bag and pat it completely dry. Dry is the whole game: wet meat steams instead of searing.

  5. Prep seasoned

    Season now -- salt, pepper and garlic powder as the base, plus whatever else the cook calls for.

  6. Sear 30-45 sec a side · every side coloured

    Sear hot and fast in stainless or cast iron with a neutral high-heat oil, or over a hot grill. Roll it so every side gets color.

  7. Rest 5 min · rested

    Rest 5 minutes, slice into medallions, and spoon over a pan sauce.

If it's not right

What you seeWhyWhat to do
Grey and firm Seared too long. It is already cooked; the pan is only for crust. Shorter, hotter sear.
Curling in the pan Silverskin left on. Trim it before bagging.

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