Sous Vide Pork Tenderloin | Recipe by

Sous Vide Succulent Pork Tenderloin

Sous Vide Succulent Pork Tenderloin Pork
  • COOK TIME: 3 hours
  • PREP TIME: 15 minutes
  • SERVES: 2


  • 2 (1 pound/.45 kg each) pork tenderloins
  • 1 ½ tablespoons Tabil seasoning
  • 1 ½ tablespoons) salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter



  1. Fill and preheat your water bath to between 57°C and 60°C
  2. Once you have rinsed the pork tenderloins, use paper towels to pat dry and season with salt and pepper and the Tabil seasoning. Alternatively, you can use a dry rub of your preference
  3. Place the meat in individual cooking pouches along with a table spoon of butter and vacuum seal
  4. Submerge each pouch into the water bath and sous vide for at least two hours
  5. If not serving immediately, plunge the pouches in ice water for up to an hour before placing in the fridge. Alternatively, store immediately in the freezer
  6. To serve immediately take the meat from the pouches then use paper towels to pat dry. Heat a pan until hot then quickly sear the meat in oil
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