Pork tenderloin is lean and quick-cooking, which also makes it easy to overcook. Sous vide takes that risk off the table: the water holds one exact temperature, so the pork never climbs past the number you set. Here’s how to cook it with your EMBENLY sous vide cooker, plus a quick sear for a golden crust.
Why sous vide works so well for tenderloin
Tenderloin is a narrow, lean muscle, so it has very little margin for error in a pan or oven. In a water bath, the pork can’t go past the water temperature, which means no dry, gray ends and an evenly cooked center.
Temperature and time guide
| Doneness | Temperature | Time | Result |
|---|---|---|---|
| Juicy, light blush pink (recommended) | 140°F / 60°C | 2–3 hours | Moist and sliceable |
| Firm, mostly white with a hint of pink | 145°F / 63°C | 2–3 hours | Classic firm slice |
Times are for a tenderloin about 1–2 inches (2.5–5 cm) thick.
For reference, the USDA’s standard guidance for pork is 145°F (63°C) with a 3-minute rest. Cooking at 140°F (60°C) is a common sous vide choice because food safety depends on temperature and time together, so don’t shorten the cook time. See our sous vide safety guide for more.
What you’ll need
- 1–1½ lb (450–700 g) pork tenderloin
- Salt, black pepper, and a dry rub or herbs of your choice
- A vacuum-seal bag or a zip-top bag (see vacuum sealer vs. ziplock)
- A container of water and your EMBENLY sous vide cooker
- A heavy skillet and a high-smoke-point oil
Step by step
- Trim and season. Remove the silver skin, then season the pork all over with salt, pepper, and your favorite rub.
- Bag it. Seal the pork in a single layer, using a vacuum sealer or the water displacement method with a zip-top bag.
- Preheat the bath. Set your cooker to 140°F (60°C) and let the water reach temperature before lowering the bag in.
- Cook for 2–3 hours. Keep the bag fully submerged.
- Dry and sear. Pat the pork very dry, then sear it briefly in a smoking-hot pan. Because the pork can’t overshoot the bath temperature, the pan is the only place it can overcook, so keep the sear short. Our reverse sear guide covers the technique in detail.
- Slice. Cut into ½–1 inch (1–2.5 cm) medallions and serve.
Flavor ideas
- Garlic and herb: garlic powder, thyme, rosemary
- Smoky: smoked paprika, brown sugar, a pinch of cayenne
- Apple-mustard: whole-grain mustard rub, sautéed apples on the side
FAQ
Can I cook tenderloin from frozen?
Yes. See our guide to cooking frozen meat sous vide for timing.
Is tenderloin the same as pork loin?
No. Tenderloin is a narrow, fast-cooking muscle, not the larger pork loin roast, so don’t swap the times.
Which EMBENLY cooker should I use?
Both work. The EMBENLY Classic Sous Vide and the EMBENLY Pro WiFi Sous Vide both have 1300W of power, a 50–194°F (10–90°C) range, and ±0.3°C accuracy. The Classic uses touch controls. The Pro adds WiFi app control on top of touch.
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