Home » COOKING METHODS » Sous Vide Recipes » Sous Vide Pork Tenderloin Recipe – Maple Mustard

Sous Vide Pork Tenderloin Recipe – Maple Mustard

Expect moist, tender delicious pork with this simple sous vide pork tenderloin recipe – stress free. The easy maple mustard sauce adds a delicious tangy-sweet flavor boost.

Pork tenderloin is the filet mignon or beef tenderloin of the pork family. Very lean and very tender if cooked right. If overcooked, however, it can be dry and chalky. Enter sous vide.

Sous Vide Maple-Mustard Pork Tenderloin

The sous vide method creates a soft, moist and tender texture edge to edge. Guaranteed. 

 

Because pork tenderloin is fairly bland on its own, you need a good robust sauce or seasoning. The maple-mustard sauce blends grainy and Dijon mustard, maple syrup, apple cider vinegar, garlic and thyme – and adds great flavors to the pork.

I love serving the maple mustard pork tenderloin with creamed spinach, basic mashed potatoes, chunky applesauce and tomato salad with homemade catalina dressing.

Cook time and temperature for sous vide pork tenderloin

Back in the old days, we were always cautioned to cook pork to 160F/71C to avoid trichinosis. Pink pork was a no-n0. Nowadays, pink pork is just as safe as beef. While the US Food and Drug Administration now recommends cooking pork to 145F/62.7C, safe cooking with sous vide can be as low 130F/54.4C. 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 sous vide pork tenderloin at 138-140F (59-60C) and then sear it in a hot pan for 2 minutes. In the pictures, you can see the meat is just slightly pink at 140F/60C. It is soft and tender, but if you prefer it a little juicier, try 138F (58C) – my preference. For medium-well (and less juicy), use 150F (65.6C) For me, anything above that is way too dry. 

The cook time is 1 1/2 to 4 hours. I usually aim for 2 hours.

FAQ

  1. Can I use a regular ziploc bag? Yes, no problem. You will need to use the displacement method which means lowering the bag with the meat into the water, unsealed, until it is an inch above the water line. When the air is pushed out, seal the bag. 
  2. Can I sous vide a frozen pork tenderloin? Yes. Cook it an extra hour. So a minimum of 2 1/2 hours. You can season ahead, freeze it in a bag, the pop the frozen meat in the bag into the water bath. 
  3. Can I put two pork tenderloins in the same ziploc bag? Absolutely. I do this often. 
  4. Should I brine the pork tenderloin before sous vide? No, it’s not necessary. 
  5. Can the pork get overcooked with sous vide? Only if you leave it in the water bath for longer than 4 hours. The texture will change and become drier. 
  6. What can I do with leftover pork tenderloin? Use it in a sandwich, warmed up, in a quesadilla or cut up in a salad. 

Tailor To Your Taste

  • Seasonings: In addition to salt and pepper, feel free to sprinkle a bit of curry powder or cumin on the tenderloin. And a a sprig of rosemary or thyme (or a pinch of dried herbs). Don’t overdo it with the rosemary as it can be quite overpowering. 
  • Sauce: Instead of the maple mustard sauce, try

Shortcut

  • Skip the homemade sauce and use a favorite bottled sauce (BBQ, teriyaki, chimichurri), a store-bought apple sauce, salsa or a fruit chutney (peach, mango, apple)

Make Ahead 

  • 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.

Other sous vide pork recipes you might like

For some tips on sous vide cooking as well as handy charts for timing and temperature for various proteins, check out our best sous vide recipes and tips.

How to make this sous vide pork tenderloin recipe

pork tenderloin, grainy mustard, dijon, maple syrup, seasonings, cornstarch, oil, garlic
Ingredients: pork tenderloin, grainy mustard, Dijon, maple syrup, seasonings, oil, garlic. Plus cider vinegar (not shown).
seasoned tenderloin in bag before sous vide
Heat water bath for sous vide to 138-140F (59-60C). Season tenderloin generously. Place in ziploc or vacuum seal bag.
seasoned tenderloin in bag after sous vide
Sous vide pork tenderloin for 1.5 hours up to a maximum of 4 hours.
maple mustard sauce in measuring cup
While pork is cooking, mix together ingredients for maple mustard sauce. Microwave for 1 minute until slightly thickened. 
pork tenderloin patted dry with paper towel
Remove pork tenderloin from bag and pat dry with paper towel.
seared pork tenderloin in pan
Heat pan to very hot. Drizzle a little oil in pan. Sprinkle pork with salt and pepper. Sear on all sides for 1 minute per side.
seared pork tenderloin on cutting board with apples
Brush with sauce. Slice and serve with remaining sauce on the side. Or drizzle it on top. 

sliced pork tenderloin on cutting board 1 sliced pork tenderloin with sauce on cutting board 2

sliced sous vide maple mustard pork tenderloin with apples on cutting board f
Print Recipe Pin Save Recipe

Rate this recipe here

4.77 from 34 votes

Sous Vide Pork Tenderloin Recipe - Maple Mustard

Expect moist, tender delicious pork with this simple sous vide pork tenderloin recipe - stress free. The easy maple mustard sauce adds a delicious tangy-sweet flavor boost.
Prep Time5 mins
Cook Time1 hr 35 mins
Heat water10 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American
Servings: 3
Author: Cheryl

Equipment

  • Sous vide equipment: Immersion circulator or oven-type sous vide

Ingredients

  • 1 lb - 1 1/2 lbs (0.45-0.68kg) pork tenderloin
  • 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

Instructions

  • HEAT SOUS VIDE WATER BATH: Set sous vide temperature to:
    °140F/60C for medium (slightly pink, tender, moist but not super juicy)
    °138F/59C for closer to medium rare (pinkish-red, soft, moist, juicy) or
    °150F/65.6C for medium well.
  • 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 the water bath.
    To sear:: Heat pan to very hot. Add a drizzle of vegetable oil. 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. Brush tenderloin with 1-2 tbsp of sauce and grill on all sides for 2 minutes total to achieve a few grill marks. Slice, drizzle with sauce and serve.
3

Notes

FAQ
  1. Can I use a regular ziploc bag? Yes, no problem. You will need to use the displacement method which means lowering the bag with the meat into the water, unsealed, until it is an inch above the water line. When the air is pushed out, seal the bag. 
  2. Can I sous vide a frozen pork tenderloin? Yes. Cook it an extra hour. So a minimum of 2 1/2 hours. You can season ahead, freeze it in a bag, the pop the frozen meat in the bag into the water bath. 
  3. Can I put two pork tenderloins in the same ziploc bag? Absolutely. I do this often. 
  4. Should I brine the pork tenderloin before sous vide? No, it's not necessary. 
  5. Can the pork get overcooked with sous vide? Only if you leave it in the water bath for longer than 4 hours. The texture will change and become drier. 
  6. What can I do with leftover pork tenderloin? Use it in a sandwich, warmed up, in a quesadilla or cut up in a salad. 
Make Ahead: The pork 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.

Nutrition

Nutrition Facts
Sous Vide Pork Tenderloin Recipe - Maple Mustard
Amount Per Serving (3 g)
Calories 318 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 123mg41%
Sodium 658mg29%
Potassium 802mg23%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 12g13%
Protein 40g80%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!
3g

The sous vide pork tenderloin recipe with maple mustard sauce was originally published in 2017. It is now updated with updated new information and image edits. 

8 Comments

  1. 4 stars
    Very good. Did 140 for 3 hours. Doubled the mustard sauce. Will omit the grainy mustard next time as it gave a bitter quality.

  2. 5 stars
    Beautiful! Tender. I cooked at 138 for the 1.5 hours and it was like butter. I would almost be inclined next time to double the sauce. Can’t get enough of it!

  3. 5 stars
    Now dreaming of this. Also wondering about the terayaki pork tenderloin sous vide. Can you do it when there’s orange juice or pineapple juice in the marinade?

    1. Kathy, You can marinate the tenderloin beforehand with orange or pineapple juice. After marinating, pat it dry with a paper towel, brush on a bit of oil, salt and pepper, then place it in the bag to sous vide. I wouldn’t add the marinade while cooking. You can simmer the marinade with some cornstarch to thicken it and use it as a sauce afterward. Hope that helps.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating