Pork Tenderloin

Pork tenderloin is the leanest cut on the pig, which makes it the most vulnerable to overcooking. Sous vide at 140°–145°F for 1–2 h guarantees juicy, pink meat that traditional roasting struggles to achieve.

Tenderloin cooks fast because it is thin and uniform. 90 min is sufficient for most preparations. Do not exceed 3 h or the texture becomes mealy.

Season aggressively and add aromatics to the bag. Lean meat absorbs flavor differently than fatty cuts - herbs, garlic, and citrus zest infuse well during the cook.

Sear the entire surface quickly (30 sec per side on 4 sides). Tenderloin is round, not flat, so rotate it with tongs to brown evenly.

Anti-tip: do not slice pork tenderloin too thin. Unlike deli meat, tenderloin sliced under 1/2 inch looks and feels like cold cuts. Cut into thick medallions (3/4 inch) for proper presentation.

Modern pork is safe at 140°–145°F with proper time-temperature control

Pat completely dry before searing for the best crust

Tenderloin is very lean, so don't overcook it

This temperature provides the firmest texture while maintaining juiciness

Great for those who prefer no pink in their pork

Sauces and gravies pair well with the firmer texture

Use rich sauces or gravies to offset the firmer texture

This temperature works well for meal prep and reheating

Slice thin to make the texture more palatable