Achieve a juicy, evenly cooked pork tenderloin using the sous vide setting on your Instant Pot. You can't mess this one up!
Instant Pot Sous Vide Pork Tenderloin 🍵
First, let's learn to actually say the words. Sous Vide is pronounced soo-VEED and is French for "under vacuum".
And secondly, sometimes my momma is ahead of the curve. As an example, she mentioned using the sous vide setting on her instant pot a year or so ago.
And... I said, "Uh, huh... Interesting" with a bored tone in my voice.
And, a year later, I'm hinting that she should buy me an Instant Pot like hers for Christmas.
If you don't have a Sous Vide set-up yet, after this recipe, you're going to want one.
And in case you're wondering, of course, my momma bought me an Instant Pot for Christmas. Because she's nice to me.
When will I learn to listen to my momma?
Sous Vide Pork Tenderloin is like a steak and a pork chop had a baby... and it was a good one.Maddy
What is Sous Vide? 🇫🇷
This innovative cooking technique has been used in high-end restaurants since the 1970s but is just now making it into the kitchens of home cooks.
The technique utilizes a low-temperature cooking method where food is vacuum-sealed and then slowly cooked in a water bath at the final desired temperature.
Sous vide cooking gently cooks food using water that is well below simmering (125-195) so it stays juicy and flavorful. No more overcooked end pieces!
Top Tips 💭
- Timing is important. Cooking using sous vide doesn't take much active cooking effort but it takes time for the water to heat up and start cooking.
- Use dried onions or garlic when using sous vide for best flavor.
Here is the very short list of ingredients you will need to create this recipe:
- Montreal Seasoning or any other well-rounded steak seasoning you like. Heck, it will be delicious if you just just sprinkle it with salt and pepper.
- Pork Tenderloin 1.5 to 2 pounds-this is the cut from the back of the animal. Not to be confused with pork loin. We will get to the loin another day.
- Butter and Olive Oil
I'm not usually one to like kitchen gadgets because I don't like storing them. But my Instant Pot Aura Pro has proven to have many uses in my kitchen.
The specific Instant Pot I have has been discontinued, but I found this Instant Pot Max to be similar and it has a sous vide setting.
Optional equipment: I have a Vacuum sealer from wayyyyyy back (like the 1990s). If you have one, use it to seal your pork loin. If you don't have one, just use a high-quality brand freezer resealable bag and squeeze all the air out using the water displacement method.
Heat the sous vide water bath to 133 degrees for a medium-rare finish. 145 for well-done pork tenderloin.
Remove the silver skin from the pork tenderloin as this can become tough.
Sprinkle Montreal Seasoning all over the pork tenderloin.
Seal the pork tenderloin in your vacuum sealer (or use a high quality zip top freezer bag) using the moist seal setting.
Place the pork into the water bath and cook for 2 to 4 hours.
Remove the pork from the water bath, open the bag, and allow it to rest while heating the skillet.
In an iron skillet or other heavy pan, heat butter and olive oil on high heat, until butter just starts to brown.
Reverse sear the pork tenderloin by carefully, placing pork tenderloin into hot butter/oil and browning each side. Achieving a brown crust will only take 45-60 seconds per side.
Slice the pork against the grain.
I didn't feel the pork tenderloin needed a sauce with this cooking method but feel free to use the pan drippings to make a pan sauce, if you desire.
Pro Tips 💭
- Make sure you get all the air out of your bag. Using the water displacement method if using a zip top freezer bag.
- If your vacuum sealed bag floats, find a way to weigh it down--a wet towel would work. I used a spoon wedged in between the handles.
- Dry the pork tenderloin with paper towels before searing it in the hot skillet. Extra moisture is not your friend when searing.
- The skillet should be very hot when reverse-searing the pork tenderloin.
- Don't overcook the pork when searing. Set your timer for 45 seconds and then turn it a quarter turn. Repeat.
Why Use the Sous Vide Technique to Cook Pork Tenderloin? 🙋🏻
- It's almost impossible to overcook a pork tenderloin using the sous vide setting. Having a controlled, consistent water temperature utilizing a precision cooker means the internal temp of your pork will be perfect.
- It's fast! It can cook in two hours, but you can leave it for several more hours in the sous vide and not overcook it. (I know... it seems impossible)
- Pork tenderloin is a nice enough cut for a fancy meal and easy enough for a weeknight dinner.
What Temperature Should You Sous Vide a Pork Tenderloin? 🌡️
The cooking temperature should be the temperature desired for the final cooked product.
For example: if the desired internal temperature of pork is 145 degrees (well done pork) in the center, then set your sous vide to 145 degrees.
I know... seems strange. Just focus on what finished temperature you want the pork tenderloin to be.
How Long to Sous Vide a Pork Tenderloin? ⏱️
I cook mine for 2 hours set at 133 degrees. I like that the middle remains slightly pink (medium to medium-well) and the juiciness is off the charts!
But it's cooked long enough that I feel safe eating medium pink pork.
One to 2 hours at 145 degrees will result in a well-done pork tenderloin if you have people in your house who aren't as fancy as you and will freak out over pink pork.
Is Medium Pork Tenderloin in the Sous Vide Safe? 🍽️
Yes, I said "medium" and "pork" in the same sentence. Why, you might be asking, would I suggest such a thing?
Yes, I have heard of all the warnings about undercooked pork. I work for a program that teaches food safety.
Eating any meat rare poses health risks, particularly for the elderly, pregnant, or very young, these days pork is just about as safe to eat rare as beef is. That is, so long as you are working with properly stored, cleanly cut meat and searing the exterior before serving, the risk of illness from consuming rare pork is very minimal.
|Recommended Sous Vide Pork Tenderloin Temperatures|
|Temp and Time||Doneness||Result|
|130°F/54°C for 1 to 4 hours||Medium-rare||Buttery-tender; very juicy|
|140°F/60°C for 1 to 4 hours||Medium||Firm but still tender; moderately juicy|
|150°F/66°C for 1 to 4 hours||Medium-well||Fully firm; moderately juicy|
|160°F/71°C for 1 to 4 hours||Well-done||Dry, with a firm, tacky texture|
As always, refrigerate leftovers in a shallow, covered container for 3-5 days. You can freeze it in a well-sealed container or freezer bag if needed. I prefer it fresh, of course.
What to serve with Sous Vide Pork Tenderloin
Did You Try this Recipe? ❤️
Lastly, if you tried Sous Vide Pork Tenderloin following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag me on Instagram! Seeing your photos is my favorite thing!
- Wash hands before cooking
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Sous Vide Pork Tenderloin
- 1.5 Pound Pork Tenderloin
- 1 Tablespoon Montreal Seasoning
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- Heat the sous vide water bath to 133 degrees for a medium-rare finish. 145 for well-done pork tenderloin.
- Remove the silver skin from the pork tenderloin as this can become tough.
- Sprinkle Montreal Seasoning all over the pork tenderloin.
- Seal the pork tenderloin in your vacuum sealer (or use a high quality zip top freezer bag) using the moist seal setting.
- Place the pork into the water bath and cook for 2 to 4 hours.
- Remove the pork from the water bath, open the bag and allow it to rest while heating the skillet.
- In an iron skillet or other heavy pan, heat butter and olive oil until butter just starts to brown.
- Reverse sear the pork tenderloin by carefully, placing pork tenderloin into hot butter/oil and browning each side. Achieving a brown crust will only take 45-60 seconds per side.
- Slice the pork against the grain.
- Use the pan drippings as a sauce if you desire.