This is my absolute favorite way to make pork tenderloin. I use my Sous Vide* a lot. It’s super simple to use, no rush or time crunching, no need to worry if it is cooked all the way through, or needs to be in longer. It is perfectly cooked every time. Then it’s a quick sear and done! Here is a guide to temperature settings for the Sous Vide*, based on your desired doneness.
On to the recipe. I used a fairly simple marinade, sweet and savory with a light citrus kick. The herbed chimichurri sauce complements it perfectly. So refreshing and delicious.
Start off by making the marinade. You’ll need brown sugar, smoked paprika, cumin, zest of 1 lemon, salt and extra virgin olive oil.
Place all the ingredients in a small bowl and mix together.
Take the pork tenderloin and place in plastic bag and rub marinade all over.
Seal up and place in refrigerator for a few hours, or overnight.
When you are ready to start cooking, fill up a stock pot (or tub) with water, attach the Sous Vide, set desired temperature and let preheat. I set mine to 145.
Next, make the herb sauce. For this you will need extra virgin olive oil, red wine vinegar, parsley, scallions, garlic cloves, red pepper flakes, freshly ground salt and pepper.
Combine all ingredients together in a small bowl and mix until thoroughly combined. Seal up and set aside in refrigerator.
When your Sous Vide has reached the desired temperature, place in the bag with the tenderloin. To ensure it stays at the bottom, I unzip the bag, slowly dip it in the water, then seal it up when it is almost fully emerged. Tuck the bag over the edge, and let cook!
I let the pork tenderloin cook for about 2 hours (you can leave it for 1-4 hours). Remove the bag, take out the pork and pat dry with paper towels.
Heat cast iron skillet on medium-high heat for a few minutes (I test to see if it’s ready by flicking water on the pan and hearing that sizzle spark as it disappears instantly).
Slice some butter, or use oil of choice to coat pan, then sear each side of the tenderloin until it reaches your desired crispness.
Mmm. My mouth is watering as I write this. After it is done, slice up, top with herb sauce and serve immediately!
- Sous Vide Precision Cooker*
- Stock pot* (or large tub to hold water)
- Gallon Ziploc bag*
- Small mixing bowls*
- Cast Iron Skillet* (or large tub to hold water)
- Wood Cutting Boardr*
- Chef’s Knife*
Juicy Sous Vide Pork Tenderloin with Herb Sauce
For the tenderloin
For the herb sauce
- Make the marinade. Mix together brown sugar, paprika, cumin, lemon zest and salt. Then stir in olive oil to form a paste.
- Place tenderloin in plastic bag and spread paste all over the surface of the tenderloin. Let marinate for a few hours, or overnight, in refrigerator.
- Preheat Sous Vide to 145 (or desired temperature).
- Make herb sauce. In a small mixing bowl, stir together all ingredients and mix thoroughly. Seal and set aside in refrigerator.
- When Sous Vide is read, place in pork and let cook for 1-4 hours (completely up to you, I let it cook for 2 hours).
- When you are ready, take pork out of bag and pat dry. Heat cast iron skillet on med-high (wait a few minutes to ensure it is ready). Place in butter/oil to coat pan. Then sear all sides of the pork until you get the desired crispness.
- Slice and top with herb sauce before serving. Enjoy!
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