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    Home » Recipes » Pork

    Sous Vide Marinated Pork Tenderloin

    Dec 14, 2018 · 27 Comments

    This sous vide marinated pork tenderloin is a straight mouthgasm. First off, sous vide pork tenderloin is simply unbelievable. It is insanely tender and juicy. The definition of perfection.

    Sous Vide Marinated Pork Tenderloin

    Then you add a soy sauce, garlic and lemon pepper marinade to the tenderloin and you have the perfect balance of salty and tangy.

    Do yourself a favor and make this recipe stat.

    lemon pepper soy sauce and garlic marinade

    Packaging

    An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.

    A vacuum sealer removes all the air and seals the contents of a plastic bag through a vacuum. This process ensures the food is airtight and properly sealed, and prevents the bag from floating which can result in uneven cooking. If you are in the market for a vacuum sealer, I’d recommend the Anova sealer.

    The displacement method is a technique where you first place your food and marinades in a sous vide bag. Next, submerge the bag in a container of water, and allow the pressure to force all the air out of the bag. Once all the air is out, zip up the bag and you're all set!

    Either method works for this recipe. Since we are adding a marinade in the bag, please make sure your vacuum sealer is capable of sealing liquids. If not, please use the displacement method.

    Pork Tenderloin Time and Temperature

    Through loads of experimentation, we’ve found that cooking marinated pork tenderloin at 60C/140F for 2 hours is the perfect combo. Cooking the tenderloin for two hours break down the connective tissue (collagen), which results in extremely tender, juicy pork. Also, cooking the tenderloin at a temperature of 140F ensures that the pork is a beautiful medium rare with great texture.

    sous vide marinated pork tenderloin sliced medium rare

     

    Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).

    Although this combination of time and temperature is our favorite, we recommend you explore different combinations to find your personal favorite. Our cooking guide can always help you find your perfect time and temperature. 

    Can You Sous Vide Frozen Pork Tenderloin?

    The quick answer is, absolutely! Cooking frozen foods sous vide is an ultra convenient, safe way to prepare your protein. Just take the food directly from the fridge, repackage it (unless you know the bag is sous vide safe) and let the sous vide work its magic.

    The only thing you’ll need to adjust is the cook time. If you are cooking frozen pork tenderloin sous vide we recommend adding an additional hour to the cook time, so three hours total for the tenderloin.

    Recommended Searing Methods for Pork Tenderloin

    Searing is by far the most important step in cooking sous vide. If want your food to look like it is Michelin star quality, you are going to have to get a rich sear on it. Failing to do so will make your dinner guests wonder why they let you cook again.

    sous vide marinated pork tenderloin seared

    If you want an amazing sear, you’ve got to:

    1. Pat the meat completely dry with a paper towel
    2. Season generously with salt or seasoning of your choice
    3. Sear at extremely high temperatures.

    At this point you want to determine the best searing method. For pork tenderloin, we suggest pan searing, grilling or using a searing torch. The trick is getting the pan, grill or torch extremely hot, then searing for 1 to 2 minutes on each side. This results in a quick, high-quality sear without drying out the pork.

    sous vide marinated pork tenderloin sliced

    Special Equipment

    Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.

    The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.

    12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

    Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.

    Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the protein. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

    Check out our full list of recommended gear here.

    Sous Vide Marinated Pork Tenderloin
    5 from 10 votes
    Print

    Sous Vide Marinated Pork Tenderloin

    Course Main Course
    Cuisine Asian
    Keyword asian, pork, pork tenderloin, sous vide
    Prep Time 5 minutes
    Hands-On Cook Time 5 minutes
    Sous Vide Time 2 hours
    Total Time 2 hours 10 minutes
    Servings 4 people

    Ingredients

    • 2 - 3 lbs pork tenderloin
    • ¼ cup soy sauce
    • 2 teaspoon lemon pepper
    • 3 cloves garlic, minced
    • salt and pepper, to taste

    Instructions

    Preparation

    1. Set sous vide machine to 60C/140F.

    2. In a bowl, mix together soy sauce, lemon pepper, and garlic.

    3. Put the pork tenderloin in a freezer bag with the soy sauce marinade, and remove the air through a vacuum sealer or the displacement method. Drop tenderloin in the bath for 2 hours.

    Finishing

    1. Remove bag from bath. Take pork out of the bag, pat dry and lightly season with salt and pepper to taste. 

    2. Heat a large skillet on high and add oil. Sear for 60 seconds on each side. Remove from pan and place on plate to rest. Serve and enjoy!

    Recipe Notes

    For the best results, let pork marinate for 4 to 24 hours.

    « How to Sous Vide - A Beginner's Guide
    Sous Vide Prime Rib Roast »

    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

    Reader Interactions

    Comments

    1. Dallas G. says

      October 21, 2019 at 3:03 pm

      Fantastic recipe! Perfect dish to make for the family.

      Reply
    2. Vivi says

      December 29, 2019 at 9:05 am

      Thanks for a fabulous recipe. This was our Christmas dinner entree. It was prepared by my son, (who added 1 Tbl. honey to the marinade). Also, he finished by using a searing torch.

      Reply
      • Jason Veselak says

        December 31, 2019 at 8:09 am

        So glad you enjoyed it! Honey sounds like a great addition to the marinade, I'll have to try it.

        Reply
        • Scott Fishburn says

          July 11, 2020 at 9:06 pm

          Sorry I didn't see the honey addition recommendation before....bet that would make this already great recipe even better! Luckily, there will be a next time that I can add the honey and marinate for hours.

          Reply
    3. Patricia - SavvyExploring says

      January 10, 2020 at 5:19 pm

      Came out delicious! There was plenty of salt in the soy sauce and lemon pepper seasoning so we didn't have to add any more. Thanks!

      Reply
    4. Rick says

      January 17, 2020 at 6:59 am

      A couple of questions on the recipe.

      1. Do we marinate the pork for 4 - 24 hours prior to immersing in the sous vide?
      2. Do you suggest searing the cooked sous vide in oil, butter, or nothing?

      Thanks

      Reply
      • Jason Veselak says

        January 17, 2020 at 9:28 am

        Hi Rick, yes if you have the time I'd recommend marinating for that long prior to placing in the sous vide. In regards to searing, I use an oil with a high smoking point such as grapeseed or avocado oil.

        Reply
        • Scott Fishburn says

          July 11, 2020 at 9:03 pm

          I used coconut oil in a cast iron pan on very high heat and it came out great. 60 seconds per side is all you need.

          Reply
    5. Patrick says

      February 02, 2020 at 6:14 pm

      I loved this recipe. My only mild suggestion is that you move the sentence that the meat is better if you marinate it for 4-24 hours before bathing it from the end to the beginning. It deserves that honor.

      Reply
      • Jason Veselak says

        February 04, 2020 at 5:15 pm

        Thank you so much Patrick! I agree with you, I will definitely make that change.

        Reply
      • Laurie says

        January 22, 2021 at 3:51 pm

        Agreed. I was already sous “viding” when I noticed it. 🤦🏼‍♀️

        Reply
    6. Shawn says

      March 29, 2020 at 12:55 pm

      I am using two 1 lb. pork loins. Should I adjust the cook time?

      Reply
      • Jason Veselak says

        March 29, 2020 at 1:48 pm

        Hi Shawn, no need to adjust the cooking time. 2 hours will be perfect still.

        Reply
    7. J says

      May 16, 2020 at 7:01 am

      If using a smaller pc pork, 10oz to be precise. Do I need to adjust temperature and cooking time? Thanks

      Reply
      • Jason Veselak says

        May 16, 2020 at 7:29 pm

        I would use the same cooking time and temp!

        Reply
    8. David Tilley says

      May 29, 2020 at 1:34 am

      Marinade was delicious but the cooking time for our 1" thick pork tenderloin medallions did not work. I took them out of the water bath at a little over 1 1/2 hours and seared them in a very hot pan for a minute and the meat was white all the way through and the texture was very firm. Not at all what I expected

      Reply
      • Jason Veselak says

        May 29, 2020 at 9:17 am

        Hi David,

        Since sous vide is a very precise cooking method that gives you the same results every time, I'm trying to figure out what could have turned the texture firm and color white. Here are my thoughts:

        1. For pork tenderloin I use the entire pork tenderloin, so I prefer a temperature of 140F or else the meat is too pink for my liking. Since you were using medallions cooking them at the temperature of 136F (the temp I prefer my pork chops) might have given you your desired doneness.
        2. With a 1" cut it is possible you may have seared it on too high of heat for too long causing the color to turn white and texture to firm up.

        That all being said, the fun about sous vide is all about experimenting and figuring out what your preferred times and temps are. If something came out overcooked/undercooked, you can always just the temperature to your liking next time. 🙂

        Reply
    9. Scott Fishburn says

      July 11, 2020 at 8:59 pm

      Amazing, amazing pork tenderloin recipe!! Very easy to assemble and only 2 hours cooking. Cooking temperature and time where spot on. Can't get much better! I didn't have time to marinate, so went straight from assembling the marinade to adding to bag to inserting into hot water. Came out great! I'm sure it would be even better with marinating the recommended 4 to 24 hours. Will definitely try that in the future, but it's nice to know the recipe works great when in a rush.

      Reply
    10. Matthew Hirsch says

      August 12, 2020 at 10:59 am

      Question about cooking time. You recommend two hours, but other sites recommend three to six hours. (https://sousvideways.com/time-temperature-guide/) Will cooking longer affect the texture at 140 degrees? I know with steaks longer times makes it more tender.
      Thank you.

      Reply
      • Jason Veselak says

        August 12, 2020 at 12:14 pm

        Hi Matthew, Yes cooking it longer will impact the texture. I think two hours is the perfect time to get a really tender texture I am looking for. Personally, I think at 4-6 hours the meat is almost too tender and doesn't have a bite to it. But my advice is always to play around with the time and temps to find your favorite combo!

        Reply
    11. Alex says

      December 19, 2020 at 7:15 pm

      I looked up a number of recipes and decided on this one because it appeared to be the easiest one, and also had high ratings. I followed the directions except for swapping in Yoshida's for the say sauce. It turned out AMAZING! Thank you!

      Reply
      • Jason Veselak says

        December 20, 2020 at 12:35 pm

        Awesome, so glad you enjoyed it!

        Reply
    12. Elaine Braun says

      August 31, 2021 at 10:57 am

      I’ve ordered your book, but would like to get the Sous Vide 101 ebook. I’ve tried a few times but am told my email address isn’t being entered. It’s the correct address. Can you help me.?
      I’ve just put a pork loin in the pot. Fingers crossed.

      Reply
      • Jason Veselak says

        August 31, 2021 at 11:33 am

        Sent you over an email regarding this. Also, good luck with the pork loin! 🙂

        Reply
    13. Phyllis Witriol says

      December 26, 2021 at 8:58 am

      I am making two one-pound pork tenderloins. I found the recipe for Pork Marbella (prunes, olives, wine, capers, etc.). Should I put all the ingredients in with the pork when I sous vide? Or should I sous vide the pork with seasoning and add the other ingredients after? I don’t want the sauce to be overpowering.
      Thank you!

      Reply
      • Jason Veselak says

        December 26, 2021 at 9:02 am

        I would add all the ingredients after. Those are strong flavors and could overpower the pork. I think making the sauce separately would be the best results.

        Reply
    14. Dee says

      May 09, 2022 at 9:52 am

      I've tried a couple of nice pork tenderloin marinades before, but this (ironically, the simplest one) has had the most positive feedback in my family. Whipped it together in 5 minutes with an immersion blender which I always do, but would be great with just a whisk. We all love lemon pepper seasoning. I did leave out the extra added salt due to personal health/RX reasons, but that's my choice, not the recipe. The soya sauce gives me enough sodium. Thanks for 2 reasons. The Sous vide instructions were spot on - After slicing tenderloin chops, I vaccuum seal with this marinade and freeze (4 evenly spaced to a bag). Then I sous vide from frozen 140F for 3-4 hours [due to a delay in our supper time planning]. I also use the marinade alone for pork tenderloin chops in advance of using our Ninja Foodi Grill. No matter the cooking method, the marinade is a real nice simple blend of flavour and is a star whether you Sous Vide, BBQ, Indoor grill. Thanks!

      Reply

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