Recipe for sous vide pork tenderloin
The perfect way to cook pork tenderloin.
The delicate and mild meat does not get overcooked and tastes delightful every time.
Where is the tenderloin located?
The tenderloin is cut from the inside of the pig’s spine. This muscle is used very little compared to other muscles of the animal, making it the most tender muscle overall. The more a muscle is used, the more connective tissue it contains, and it is the connective tissue that makes a muscle tough.
In English, the tenderloin is known as the ‘tenderloin’. Because it is so tender and lean, it should be cooked gently and not for too long, and this can be done in various ways.
Cooking pork tenderloin
Pork tenderloin is usually cooked whole, but it can also be sliced and, for example, fried as tenderloin steaks. The latter is done at high heat and for a very short time.
When cooked whole, it usually goes onto the pan first followed by a turn in the oven. However, it can also be cooked on the pan alone. This takes about 20 minutes, and the result is, well, okay, at least compared to sous vide!
The challenge with pork tenderloin, and lean meat in general, is that it should definitely not be overcooked. Meat is often a key element of a meal, and there is almost nothing worse (at least not in the culinary world) than meat that is dry and overcooked. It’s almost as if the entire meal is ruined.
Pork tenderloin sous vide
By cooking the pork tenderloin sous vide, you make it as easy for yourself as possible. Fantastic food is not typically associated with “easy” or “relaxing,” but that’s exactly what sous vide cooking is.
With sous vide, it is incredibly easy to control the temperature, while the pork tenderloin becomes extra juicy, flavorful, and tender. It almost sounds too good to be true, doesn’t it?
It’s practically impossible to overcook the pork tenderloin in the water bath. Because the cooking process is so long, it doesn’t matter much if it goes an extra 20 minutes. So don’t worry about getting caught up in a somewhat long conversation with Uncle Jørgen about his new golf clubs.
Pork tenderloin sous vide temperatures and times
If you hear someone say that pork should not be pink, you should know one thing: Pork can be pink. In fact, it should be, if you ask me! It is only ground meat that should always be cooked through.
I cook my pork tenderloin so that it’s slightly pink because that’s when it is incredibly juicy and delicious. I can only recommend using the same temperature that I use.
The length of time you should cook your pork tenderloin depends, among other things, on the quality of the meat. I always go to my local butcher, with whom I have a very good relationship, and I know that the meat I bring home is of high quality. But I also know that most will likely buy the pork tenderloin from the supermarket cooler, and that’s not usually where you’ll find quality meat. If you have any doubts about the quality of the pork tenderloin, then give it an extra 45 minutes.
Pork tenderloin sous vide sear and resting time
When the pork tenderloin comes out of the water bath, it is technically edible. Notice that I say ‘edible’ and not ‘ready to serve’. There’s one small but very important thing missing: the sear! Searing enhances the meat’s flavor and adds that little extra to the juicy meat.
It’s up to you whether you want to use a regular frying pan/grill pan, a gas torch, or a grill. The most important thing is that the temperature is cranked up! And it’s important to remember that the meat is already cooked, so it only needs a quick sear.
If I’m using a frying pan, I fry with plenty of butter and use the remaining butter to, for example, toss the potatoes in.
Side dishes for pork tenderloin sous vide
Serve your perfect, juicy pork tenderloin with a crisp pointed cabbage salad and scalloped potatoes, bearnaise potatoes, or homemade crispy fries.
Sous vide pork tenderloin
Equipment
- Sous Vide
Ingredients
Pork tenderloin sous vide
- 1 pcs. Pork Tenderloin
- Salt and Pepper
- Ghee or oil/butter for frying
- Flake Salt
Instructions
- Start by trimming the meat by removing the side strap, silver skin, and end pieces. The silver skin is removed by cutting down slightly at one end of it and then cutting upwards diagonally while moving the knife. In this way, you "pull" it off. The tenderloin should be uniform in size. The meat that is trimmed off can be cut into cubes and used for a stew, like in a tenderloin stew with bacon.
- Season the meat with salt and pepper and vacuum seal it.
- Cook it for 1 hour and 30 minutes at 59 degrees Celsius in your water bath. If you are a bit unsure about the quality of your pork tenderloin, give it 2 hours instead, still at 59 degrees Celsius.
- Take the meat out of the bag and pat it dry with either a clean tea towel or some paper towels.
- Sear the meat at very high heat in ghee (or a mix of neutral oil and butter) for about 30 seconds on both sides.
- Cut the meat into slices 2-3 centimeters thick and sprinkle with good flaked salt.
- Serve immediately.