• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sous Vide Ways logo

  • Home
  • Recipes
    • Beef
    • Eggs
    • Desserts
    • Poultry
    • Pork
    • Lamb
    • Fish & Seafood
  • Tips
  • Time & Temp Guide
  • Shop
  • About
    • About
    • Work With Me
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Tips
  • Time & Temp Guide
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Pork

    Sous Vide Pork Tenderloin with Peach Mustard Sauce

    Aug 30, 2019 · 1 Comment

    Sous vide pork tenderloin is simply unbelievable. We all know this by now. It is insanely tender and juicy. The definition of perfection. Then you top it with fresh, homemade peach mustard sauce. It's the perfect flavor profile.

    Treat yourself with unbelievable sous vide pork tenderloin paired with homemade peach mustard sauce now.

    Pork Tenderloin w/ Peach Mustard BBQ Sauce

    Time and Temperature

    Through loads of experimentation, we’ve found that cooking 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. 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). For other time and temperature options, check out our cooking guide here.

    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 72 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.

    Pork Tenderloin w/ Peach Mustard BBQ Sauce
    5 from 1 vote
    Print

    Sous Vide Pork Tenderloin with Peach Mustard Sauce

    Course Main Course
    Cuisine American
    Keyword mustard, peach, pork, pork tenderloin, sauce, 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

    Ingredients

    • 2 -3 lbs pork tenderloin
    • 3 large ripe peaches, peeled and diced into small pieces
    • ⅓ cup ketchup
    • 2 tablespoon whole grain Dijon mustard
    • 1 teaspoon light brown sugar
    • ½ teaspoon black pepper
    • ½ teaspoon kosher salt
    • salt and pepper to taste

    Instructions

    Pork Tenderloin

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

    2. Put the pork tenderloin in a freezer bag and remove the air through a vacuum sealer or the displacement method. Drop tenderloin in the bath for 2 hours.

    3. Remove bag from bath. Take pork out of the bag, pat dry and lightly season with salt and pepper or your favorite seasoning to taste.

    4. Heat a large skillet on high and add oil. Sear for 60 seconds on each side. If you have a grill, preheat on high and sear for 60 seconds on both sides. Remove from pan or grill and place on plate to rest. Slice the tenderloin and serve with the peach mustard sauce (directions below) and enjoy!

    Peach Mustard Sauce

    1. Combine peaches, ketchup, mustard, brown sugar, salt and pepper in a food processor or blender. Blend until sauce is smooth.

    « Sous Vide Lobster Tail in Garlic Butter Sauce
    Sous Vide Teriyaki Swordfish »

    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. Barbara R says

      September 29, 2019 at 1:42 pm

      Had no idea what to do with all the peaches we grew in our backyard, so went looking for recipes. This was a huge hit with the family, thanks!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    New ECookbook!

    Next Level Sous Vide Sidebar asset

    Opt in below to receive our free Sous Vide 101 - A Beginner's Guide ebook!

    Crowd Favorites

    sous vide chicken piccata in a cast iron skillet

    Chicken Piccata Sous Vide Style

    The Perfect Homemade Sous Vide Egg Bite

    sous vide chicken with herbed butter sauce

    Sous Vide Chicken with Herbed Butter Sauce

    Sous vide chuck roast with aus jus and mushrooms

    Sous Vide Chuck Roast

    Sous Vide Salmon with Dill and Lemon

    Sous Vide Salmon with Lemon and Dill

    Sous Vide Char Siu Pork Tenderloin

    Sous Vide Char Siu Pork Tenderloin

    Avocado toast with bacon and sous vide egg

    Unreal Avocado Toast with Sous Vide Egg

    Sous Vide Tri Tip - Santa Maria Style

    Sous Vide Tri Tip - Santa Maria Style

    More Favorites

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Copyright © 2025 Sous Vide Ways | Privacy Policy