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.
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.
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.
Sous Vide Pork Tenderloin with Peach Mustard Sauce
- 2 -3 lbs pork tenderloin
- 3 large ripe peaches, peeled and diced into small pieces
- 1/3 cup ketchup
- 2 Tbsp whole grain Dijon mustard
- 1 tsp light brown sugar
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- salt and pepper to taste
Set sous vide machine to 60C/140F.
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.
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.
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
Combine peaches, ketchup, mustard, brown sugar, salt and pepper in a food processor or blender. Blend until sauce is smooth.