What you get is moist, tender Sous Vide Maple-Mustard Pork Tenderloin – stress free. The simple sauce adds a delicious tangy-sweetness.
The maple-mustard sauce blends grainy and Dijon mustard, maple syrup, apple cider vinegar, garlic and thyme. It adds great depth of flavor to the otherwise fairly bland pork tenderloin.
I use a self contained ‘box’-type sous vide Supreme from Cedarlane Culinary. The new smaller, lighter wand circulators with easier storage would work just as well I’m sure. For some thoughts on sous vide cooking as well as handy charts for timing and temperature for various proteins, click here.
Sous Vide Cook Temperature
Back in the old days, we were always cautioned to cook pork to 160F – with absolutely no pink showing – to avoid trichinosis. Nowadays, pink pork is just as safe as beef. While the US Food and Drug Administration now recommends cooking pork to 145F, safe cooking with sous vide can be as low 130F. Bacteria are destroyed at that temperature. The 130F, however, looks like medium rare beef and, for those of us who had the pork safety issue drummed into our heads for so many years, reddish pink pork is still a bit of a stretch.
I cooked the pork tenderloin to 140F and then seared it in a hot pan for a couple of minutes. As you can see in the pictures, it is just slightly pink. The meat was soft and tender, but I would have preferred it to be a little juicier, so next time I will try 136-137F.
Tailor To Your Taste
- Try a different sauce like a BBQ sauce or the fresh herb ‘smear’ we use on our Chicken with Herb Garlic Lemon Smear.
Make Ahead Sous Vide Pork Tenderloin
- The tenderloin can be cooked in 1 1/2 hours and can be left in the water bath for up to 4 hours without any affect on the result. You can even rest it for another half an hour before browning it in a hot pan or grill.
Sous Vide Maple-Mustard Pork Tenderloin Recipe
- 1 pork tenderloin, 1 - 1 1/2 pounds 1 - 1 1/2 pounds
- 2 tsp olive oil
- seasonings: kosher salt, pepper, garlic powder, sprig of thyme or rosemary (or 1/2 tsp dried)
Maple Mustard Sauce
- 2 tbsp Dijon mustard
- 1 tbsp grainy old fashioned mustard
- 3 tbsp maple syrup (or honey) (or honey)
- 1 tbsp apple cider vinegar
- 1/2 tsp minced garlic (or pinch, garlic powder)
- 1/4 tsp dried thyme
- 1/2 tsp cornstarch
- HEAT SOUS VIDE WATER BATH: Heat sous vide water to 140F for medium (slightly pink, tender, moist but not too juicy) or 135F for closer to medium rare (pinkish-red, soft, moist, juicy). Or 137F for somewhere in between.
- PREPARE TENDERLOIN FOR SOUS VIDE AND COOK: Trim sinew/silver skin off tenderloin. Coat with olive oil and sprinkle generously with salt, pepper and garlic powder. Go easy on the fresh herb sprigs as they get quite powerful in sous vide. Place tenderloin in ziploc bag and zip up part way only. When water reaches correct temperature, slowly lower bag into water. This will push air out (water displacement method). When top of bag is just above water line, zip it shut. Submerge bag. (Alternatively, vacuum seal tenderloin and plunge into water). If you are using a sous vide self contained 'oven', put on lid. Cook for 1.5 hours minimum and 4 hours maximum.
- PREPARE SAUCE: While tenderloin is cooking sous vide, whisk all sauce ingredients together in a glass measuring cup or small microwavable bowl. Microwave for 1 minute on high or until sauce is slightly thickened. Taste and adjust seasonings if needed.
- FINISH TENDERLOIN: Remove tenderloin from bag and pat dry with paper towels. Let rest for 10 minutes while you prepare pan or grill. The 'browning' step is not technically needed as the meat is cooked perfectly, but as you see in the picture, meat does not look appetizing straight out of sous vide. TO SEAR: Heat pan to very hot. Rub oil on meat. Sear on all sides for maximum 2 minutes total. Use hands or tongs to press meat down in pan to create brown crust. TO GRILL: Heat grill to high. Coat tenderloin with half the sauce and grill on all sides for 2 minutes total to achieve a few grill marks. Slice, drizzle with sauce and serve.
Other sous vide recipes you might like: