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.
Servings (change as needed): 3
- 1 pound - 1 1/2 lbs (0.45-0.68kg) pork tenderloin, Note 1
- seasonings: kosher salt, black pepper, garlic powder, sprig of thyme or rosemary sprig (or 1/2 tsp dried)
Maple Mustard Sauce, Note 2
- 2 tablespoon Dijon mustard
- 1 tablespoon grainy old fashioned mustard
- 3 tablespoon maple syrup or honey (or brown sugar)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon minced garlic (or pinch, garlic powder)
- 1/4 teaspoon dried thyme
- 1/2 teaspoon cornstarch
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: Remove silver skin from tenderloin (thin coating of sinew attached to meat). 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, use a vacuum sealer with sous vide bag 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 microwave-safe glass measuring cup or small bowl. Microwave for 1 minute on high or until sauce is slightly thickened. Taste and adjust seasonings if needed.
FINISH TENDERLOIN: Remove tenderloin from ziplock 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 cast iron skillet or other large skillet 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 gas grill to high. Brush tenderloin with 1-2 tablespoons of sauce and grill on all sides for 2 minutes total to achieve a few grill marks. Slice, drizzle with sauce and serve.
Nutrition values are estimates.
- Pork tenderloin in sous vide (FAQ)
- If pork is frozen, 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.
- If doubling the recipe, you can put two tenderloins in one ziploc bag.
- Sauce shortcuts: 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 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.
- To make it a day or two ahead, sous vide tenderloin, cool for 10 minutes in an ice bath in bag, then refrigerate. To rewarm, heat sous vide water bath to 130F/54C and put tenderloin in bag into water for 30-45 minutes to rewarm. Then pan sear if you like.
Serving: 3g | Calories: 318kcal | Carbohydrates: 15g | Protein: 40g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 123mg | Sodium: 658mg | Potassium: 802mg | Fiber: 1g | Sugar: 12g | Calcium: 39mg | Iron: 2mg