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

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


  • 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


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.