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Sous Vide Pork Tenderloin — 140°F / 60°C for 1.5-4 hours

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Sous Vide Temperature: 140°F / 60°C

Cook Time: 1.5-4 hours

Overview

Sous Vide Pork Tenderloin: set water bath to 140°F (60°C) for 1.5-4 hours. Tenderloin is lean — sous vide keeps it incredibly moist. 140°F for 2 hours is the sweet spot. Season with garlic, rosemary in bag. Quick sear on all sides after bath. Slice into medallions.

Key Details

  • Sous Vide Temperature: 140°F / 60°C
  • Cook Time: 1.5-4 hours
  • Tenderloin is lean — sous vide keeps it incredibly moist. 140°F for 2 hours is the sweet spot. Season with garlic, rosemary in bag. Quick sear on all sides after bath. Slice into medallions.
  • Vacuum seal or use water displacement method (ziplock bag) to remove air
  • A post-cook sear in a hot pan adds flavor and visual appeal

Why This Matters

  • Sous vide provides precise temperature control impossible with other methods
  • Food cannot overcook — it reaches target temp and stays there
  • Extended cooking time at lower temps achieves pasteurization safely
  • Results are perfectly even from edge to center

How To

  1. 1Set sous vide circulator to 140°F (60°C)
  2. 2Season food and seal in vacuum bag or ziplock using water displacement
  3. 3Place bag in water bath and cook for 1.5-4 hours
  4. 4Remove from bag and pat very dry with paper towels
  5. 5Sear in a ripping-hot cast iron or with a torch for finishing crust

Tags

cooking-tempssous-videprecision-cookingsous-vide-pork-tenderloin

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Frequently Asked Questions

140°F (60°C) for 1.5-4 hours. Tenderloin is lean — sous vide keeps it incredibly moist. 140°F for 2 hours is the sweet spot. Season with garlic, rosemary in bag. Quick sear on all sides after bath. Slice into medallions.