This Sous Vide Pork Tenderloin recipe yields perfectly tender, juicy pork finished with a bright homemade herb oil.

About Sous Vide Pork Tenderloin with Herb Oil

Pork tenderloin is an ideal cut for sous vide cooking. The precise, steady temperature of an immersion circulator prevents overcooking and keeps the meat from becoming tough. The result is consistently juicy, flavorful tenderloin with a buttery texture.

This is an easy weeknight recipe: healthy, low in fat, high in protein, naturally gluten-free and suitable for many low-carb diets.

Unlike larger roasts, a tenderloin needs only about 90 minutes in the water bath, and the process is largely hands-off. Season, seal, and let the sous vide do the work; finish with a quick sear if you like a golden crust.

Recipe Ingredients

You only need a few simple ingredients for the pork and a small selection of fresh aromatics for the herb oil.

• Pork tenderloin. Trim any visible fat. A 1-pound tenderloin serves 2–3 people.
• Kosher salt. Use large-crystal kosher salt for seasoning.
• Sugar. A small amount encourages browning and enhances natural pork flavor.
• Olive oil. Use a neutral cooking olive oil for the pork; a more flavorful oil can be used for the herb dressing.
• Butter. Unsalted butter is best for searing and developing a golden crust.
• Flaky finishing salt. Adds crunch and a final seasoning touch.

For the herb oil:

• Chives and parsley. These provide a fresh, balanced herb flavor. Other herbs like cilantro, basil, or tarragon can be used if preferred.
• Garlic and white onion. Mince finely so the oil remains smooth and doesn’t overpower the pork.
• Jalapeño (optional). Finely minced for a gentle heat—use as much or as little as you like.
• Chive blossoms (optional). They add color and a subtle mild onion note.

Best Sous Vide Temperature

Cook pork tenderloin at 136°F (58°C) for tender, just-done meat that stays moist.

How Long to Sous Vide Pork Tenderloin

At 136°F (58°C), cook the tenderloin for 1 hour and 30 minutes. Because the cut is lean and relatively thin, it reaches the desired texture in this time.

How to Sous Vide Pork Tenderloin: Notes & Tips

Key notes to ensure success:

• Bring the water bath to the target temperature before adding the sealed meat. This helps ensure even cooking and food safety.
• Keep the bag fully submerged. If it floats, weigh it down with a plate or use clips to secure it below the water line.
• Searing after sous vide is optional but recommended for added color and texture. Dry the pork thoroughly before searing to get a quick, even browning.

Storing Leftovers

Store cooked pork in an airtight container in the refrigerator for up to three days. Thinly sliced leftover tenderloin is excellent on sandwiches, in salads, or added to soups. The herb oil stays fresh for about one day refrigerated.

Make-Ahead Pork Tenderloin

You can sous vide the pork up to two days in advance. Keep it sealed in the fridge, then bring it to room temperature and briefly sear in a hot skillet just before serving. Prepare the herb oil the same day for the best flavor, or up to one day ahead.

Related Recipes

• Sous Vide Scallops: perfectly tender scallops cooked precisely
• Sous Vide Pot Roast: slow-cooked chuck roast made tender overnight
• Sous Vide Flank Steak: juicy, tender teriyaki-marinated steak
• How To Cook a Turkey in a Turkey Roaster

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Yield: 2-3 Servings

Sous Vide Pork Tenderloin

Sous Vide Pork Tenderloin is perfectly moist and tender with a buttery texture, drizzled with homemade herb oil.

Prep Time
20 minutes

Cook Time
1 hour 30 minutes

Total Time
1 hour 50 minutes

Ingredients

• 1 pork tenderloin, cleaned (about 1 pound)
• 1½ teaspoons salt, divided
• 1 teaspoon sugar
• ¼ cup + 1 tablespoon olive oil, divided
• ½ tablespoon minced chives
• 2 tablespoons minced parsley leaves
• ½ teaspoon minced fresh garlic
• 1 tablespoon minced white onion
• ¼ teaspoon freshly ground pepper
• 1½ teaspoons jalapeño, finely chopped (optional)
• 2 chive blossoms (optional)
• 2 tablespoons unsalted butter
• Flaky salt

Instructions

1. Heat about 8 liters of water to 136°F (58°C) in a large pot or container.
2. Pat the pork tenderloin dry with paper towels.
3. Mix 1 teaspoon of salt with the sugar in a small bowl.
4. Coat the tenderloin with 1 tablespoon olive oil, then rub the salt-and-sugar mixture over all sides.
5. Place the seasoned tenderloin in a sous vide bag or zip-top bag, remove excess air, and submerge in the water bath. Cook for 1 hour and 30 minutes.
6. While the pork cooks, combine the remaining ½ teaspoon salt, ¼ cup olive oil, chives, parsley, garlic, onion, pepper, jalapeño (if using) and chive blossoms in a bowl to make the herb oil.
7. When the tenderloin is done, remove it from the bag and pat dry. Heat the butter in a large skillet until foaming and sear the tenderloin about 90 seconds per side, until golden. Rest the meat for 2 minutes.
8. Slice the pork and serve with the herb oil drizzled on top and a sprinkle of flaky salt.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving:
Calories: 159
Total Fat: 13g
Saturated Fat: 6g
Cholesterol: 41mg
Sodium: 1270mg
Carbohydrates: 2g
Protein: 8g