How to Prepare Sous Vide Pork Tenderloin

Content updated April 11, 2024

today we see how to prepare pork tenderloin sous vide at low temperature, a delicious recipe that meat lovers love. If you want to know how to cook vacuum-packed pork tenderloin, here's how to do it easily.

Ingredients for low temperature sous vide pork tenderloin

Pork tenderloin (1)
black pepper (a pinch)
Coarse salt (a pinch)
olive oil (a pinch)

How to make pork tenderloin 65 ºC vacuum packed sous vide

Time required: 3 15 hours and minutes

The time needed to cook your pork tenderloin at low temperature is 3 hours in your sous vide roner.

Fill a pot with enough water to cover your vacuum-packed pork tenderloin.
Set your roner to a temperature of 65ºC / 149ºF.
While the water is heating, trim excess fat from the tenderloins and vacuum-seal them separately.
Once they are vacuum packed, place the tenderloins in water for 3 hours at 65ºC/149ºF.
When finished, carefully remove the fillets from the plastic, reserving the juice in a saucepan.
Heat a frying pan over high heat with a little olive oil (optional).
When hot, sear the tenderloin for less than 1 minute on each side.
Salt and pepper the sirloin and accompany it with your favorite sauce and garnish.

A recipe that admits all kinds of sauces and garnishes

As you have seen, this low-temperature pork tenderloin recipe required a cooking time of 3 hours at 65 ºC. To do it in the most precise way, as always, we recommend doing it with a sous vide roner.

If you don't have one, you can vacuum pack the pieces and try to control the temperature of your pot with a thermometer. To do this, heat your pot over medium-high heat until it reaches 65-70ºC, then lower the power of your ceramic hob to try to keep this temperature constant for 3 hours.

As for the garnish, the simplest thing is to serve this sirloin directly with free-range potatoes and baked vegetables such as bell peppers and asparagus. If you want to add a sauce to it, here are our simple suggestions.

Pork tenderloin sauce with white wine

Ingredients: 1/2 onion, 2 cloves of garlic, 120 ml of white wine, 120 ml of meat broth, 2 tablespoons of flour, a tablespoon of olive oil.

Cut the onion and garlic cloves into very small pieces and cook them over medium heat in a pan with a tablespoon of olive oil. When the onion begins to become transparent, add the white wine until the alcohol is reduced.

Then, add the meat juice (you can use the one that has released the meat) and two tablespoons of flour, little by little, to thicken the sauce. Stir well so there are no lumps while the sauce cooks for about 15 minutes. If you want, you can pass it through the blender to get a uniform texture.

Sauce with gravy and brandy

For this sauce you will only need the meat juice produced after cooking the sirloin under vacuum and a glass of brandy or sweet wine (40ml). Heat in a saucepan and reduce to a tasty sauce to serve with the sirloin.