Overview
Pork tenderloin is one of the leanest cuts of pork, making it both healthy and quick-cooking. Sous vide is perfect for this cut because it prevents the common problem of dry, overcooked pork. Modern food safety guidelines allow pork to be cooked to lower temperatures than the outdated 160°F recommendation, resulting in juicy, tender meat with a slight blush of pink. This mild-flavored cut is a blank canvas for marinades, rubs, and sauces, making it incredibly versatile for weeknight dinners and special occasions alike.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender Pink | 140°–145°F | 1 h–1 h 30 min | 4 h |
| Traditional | 145°–150°F | 1 h 30 min | 4 h |
| Well Done | 150°–155°F | 1 h 30 min | 4 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Food Safety Notes
USDA recommends 145°F / 63°C with a three-minute rest for pork. At this temperature, Trichinella is instantly killed and pork is safe to eat with a slight pink blush. Lower temperatures like 140°F / 60°C require longer hold times—at least ninety minutes in the sous vide bath for pasteurization. The outdated 160°F guideline is no longer necessary and results in dry, overcooked meat. Modern USDA guidance allows pork at 145°F with a three-minute rest. Hold the bath long enough to pasteurize and finish with a hard sear to kill surface bacteria.
See our food safety guide.
Texture Profiles
- 140°–145°FTender Pink
- Juicy and tender with a slight pink blush—modern pork at its best.
- 145°–150°FTraditional
- USDA-recommended temperature with firm texture and no pink.
- 150°–155°FWell Done
- Firm and fully cooked for those who prefer well-done pork.
Prep & Bagging
- Remove silver skin and excess fat with a sharp knife
- Pat completely dry with paper towels
- Season with kosher salt 30–60 min before cooking
- Add marinades, herbs, or aromatics as desired
- Vacuum seal or use zip-top bag with water displacement method
- Ensure pork is fully submerged in water bath
Finishing & Searing
- Remove tenderloin from bag and pat completely dry with paper towels
- Heat skillet over high heat with high smoke-point oil
- Sear on all sides until golden brown, about 45–60 sec per side
- Add butter or glaze in final 30 sec if desired
- Rest for 5 min before slicing
- Slice into 1/2-inch medallions and serve immediately