Matt has been baking for 15 years and cooks delicious dinners for his family of 5. Endless trial and error has resulted in fabulous recipes.
Best I've Ever Tasted!
This pork tenderloin recipe was hands down the best pork I have ever tried and it's all thanks to the sous vide. In this recipe I have explained exactly what I did to make this amazing dish. I promise you will not believe the results!
A Note on Medium-Rare Pork
I know what you are thinking, "Medium-rare pork!?! Are you crazy?" Well . . . yes, but that has very little to do with this recipe. In all seriousness, though, pork does not have to be cooked to 160 degrees Fahrenheit any longer.
The reason for this is that pigs raised for our food nowadays are free from a lot of the parasites and viruses we were used to be so worried about. This means that it's now considered to be safe to eat medium-rare pork.
Sous Vide Temperature for Pork Tenderloin
134-140°F / 56.5-60°C
140°F / 60°C
141-150°F / 60.5-65.5°C
145°F / 62.5°C
151-158°F / 66-70°C
154°F / 67.5°C
Cooking Time Based on Pork Tenderloin Thickness
1 to 2 inches
1 1/2 to 3 hours
2 1/2 hours
2 to 4 inches
2 to 4 hours
3 1/2 hours
- 1 pork tenderloin
- 2 tablespoons sea or kosher salt
- 2 tablespoons black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- Bring the pork tenderloin to room temperature and trim off any silver skin and excess fat. Make sure to leave some fat on the tenderloin but not too thick.
- Place the pork tenderloin in a vacuum sealer bag. Vacuum out as much air as possible and seal the bag shut. If you do not have a vacuum sealer, use the water displacement method and use a freezer bag.
- Place the tenderloin in the prepared pot that is at your desired temperature. I personally prefer to cook my tenderloin at 145 degrees Fahrenheit.
- Ensure the tenderloin is completely submerged under the water and cook for the time indicated in the table above. Remember that sous vide is very forgiving with cooking times and you do not need to worry if it runs a little longer than the table suggests.
- Once the tenderloin has been in the sous vide bath for long enough, take the bag out and carefully remove the tenderloin. Pat the meat dry and rub it with the spices. Ensure it is fully covered with the spices.
- Heat up a cast-iron skillet or frypan over high heat. Do not add any oil to the pan.
- Once the pan is hot sear the tenderloin. Allow for 45 seconds to 1 minute per side and remember to sear the ends of the tenderloin as well. For a thinner cut I recommend less searing time so as to not overcook the meat.
- Remove from the pan and let it est for 3 minutes before slicing and serving.
Matt (author) from Ontario, Canada on January 05, 2021:
Devika, thanks very much. I am still learning the art of the sous vide but with every new dish I'm learning more and more about timing and temperature.
Devika Primić from Dubrovnik, Croatia on January 05, 2021:
MattMack you are good at it.This looks delicious and done to perfection.