Sous Vide Beginner 130 min

Sous Vide Pork Tenderloin

Pork tenderloin vacuum sealed and cooked for 2 hours at 60°C — evenly pink and juicy, finished with a hard sear in a hot pan.

Sous Vide Pork Tenderloin illustration

Steps

  1. 01

    Preheat the sous vide bath to 60°C (140°F).

  2. 02

    Rub the pork tenderloin with olive oil, salt, and pepper. Add the crushed garlic, rosemary, and thyme. Place in a vacuum seal bag or a sturdy zip-lock bag, remove as much air as possible (use the water displacement method if no vacuum sealer), and seal.

  3. 03

    Cook in the sous vide bath at 60°C (140°F) for 2 hours.

  4. 04

    Remove the tenderloin from the bag and pat completely dry with paper towels. Heat a cast iron or stainless steel skillet over very high heat until nearly smoking. Add the butter and sear the tenderloin for 1 minute per side, basting continuously.

  5. 05

    Rest for 5 minutes, then slice into medallions and serve.

Why it works

Why does 2 degrees make such a big difference in sous-vide?

Different proteins in meat set at different temperatures. Myosin — which keeps meat juicy — sets at 50–54°C. Actin — which makes meat dry and chewy — sets above 65°C. A 2°C difference can mean crossing one of these thresholds entirely. You're not just 'more cooked,' you're triggering a different texture.

Read the full article →

Why do you still need to sear food after sous-vide?

The Maillard reaction — the browning that creates flavor — requires two conditions: a dry surface and temperatures above 140°C. A water bath provides neither. The food surface is wet and the maximum bath temperature is 85°C. Searing after sous-vide isn't optional; it's a separate cooking step the bath cannot perform.

Read the full article →

What happens to shrimp protein when it cooks?

When shrimp cooks, heat causes its proteins to unfold from their folded 3D shapes — a process called denaturation. The unfolding releases a bound pigment (astaxanthin), turning the flesh pink, and causes the proteins to bond into a tighter network, making the flesh firm and opaque. This happens fast, which is why shrimp overcooks so easily.

Read the full article →

Why is it important to rest meat after cooking?

Resting meat after cooking keeps it juicy when you slice it. Heat tightens muscle fibers and forces moisture toward the center; resting lets those fibers relax and reabsorb that moisture before it runs out onto the cutting board. Internal temperature also continues rising 2–5°C after you pull the meat, so resting is when the last of the cooking happens.

Read the full article →
Substitutions
  • buttercoconut oil×1

    Direct replacement. Adds slight coconut flavor.

  • butterolive oil×0.75

    Use 3/4 the amount. Changes texture, less rich. Works for cooking, not for baking.

Sous Vide Temperature Guide →

More Sous Vide recipes

Sous-Vide Chicken Breast illustration Sous Vide

Sous-Vide Chicken Breast

95min Beginner
Sous Vide Duck Breast illustration Sous Vide

Sous Vide Duck Breast

120min Intermediate
Sous Vide Perfect Eggs illustration Sous Vide

Sous Vide Perfect Eggs

60min Beginner
Sous-Vide Salmon illustration Sous Vide

Sous-Vide Salmon

45min Beginner
1 / 5
01

Preheat the sous vide bath to 60°C (140°F).