How Long to Cook Pork Tenderloin Sous Vide

Sous vide pork tenderloin is a whole, lean pork cut cooked in a temperature-controlled water bath, then quickly seared for a browned exterior. For a tenderloin about 1½ inches (4 cm) thick, cook it at 145°F (63°C) for 2 hours, then sear and rest it; the steady temperature helps the meat cook evenly without drying out.

Ingredients

1 pork tenderloin, 1½ lb (680 g), preferably about 1½ inches (4 cm) thick
1 tsp fine salt (6 g)
½ tsp freshly ground black pepper (1 g)
½ tsp garlic powder (1.5 g)
¼ tsp smoked or sweet paprika (0.5 g)
1 tbsp neutral high-heat oil, such as avocado or canola oil (15 ml)
1 tbsp unsalted butter, optional, for finishing (14 g)
1 sprig fresh rosemary or thyme, optional, for finishing (about 2 g)

Instructions

Preheat the water bath. Fill a heat-safe pot or sous vide container with enough water to cover the sealed pork, keeping the water below the circulator’s maximum-fill mark. Set the circulator to 145°F (63°C) and allow about 15 minutes for the bath to come to temperature. Secure the circulator so it cannot tip, and keep the container away from children and pets.
Prepare the tenderloin. Pat the pork dry and remove any silvery membrane with a small sharp knife; it stays tough after cooking. Trim away loose pieces of fat, but do not cut deeply into the meat. If the narrow tail is much thinner than the rest, tuck it underneath and tie it with kitchen twine so the tenderloin cooks more evenly. Mix the salt, pepper, garlic powder, and paprika, then season all sides.
Bag the pork. Place the tenderloin in a sous vide bag or a sturdy, heat-safe zipper bag. Seal it with a vacuum sealer, or use the water-displacement method: lower the open zipper bag gradually into the bath until water pressure pushes the air out, then seal it above the waterline. Keep the opening out of the water, and make sure the meat is fully submerged. Use a clip or rack to stop the bag from floating against the heater or resting on the pot’s bottom.
Cook for 2 hours. Once the bath is at 145°F (63°C), lower in the bag and start the timer. For a refrigerated tenderloin around 1½ inches (4 cm) thick, 2 hours gives the center time to reach the bath temperature and cook evenly. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), checked with a food thermometer, followed by a 3-minute rest. After the bath, check the thickest part with a clean instant-read thermometer inserted from the side; do not rely only on the circulator’s display.
Dry the surface. Lift the bag out and remove the pork. Save any juices in the bag for a pan sauce if desired. Pat the meat very dry with paper towels, including the ends. A dry surface browns quickly; a wet surface steams and can leave the tenderloin pale. If you want to hold the pork briefly before searing, keep it safely hot rather than leaving it at room temperature.
Sear briefly. Heat a heavy skillet over medium-high to high heat until very hot, then add the oil. Sear the tenderloin, turning it with tongs to brown all sides, for about 5–6 minutes total. The meat is already cooked through, so the aim is a thin, flavorful crust rather than more cooking. If using butter and herbs, add them for the final 30 seconds and spoon the foaming butter over the pork.
Rest, slice, and serve. Transfer the tenderloin to a board and let it rest for 3 minutes. Slice across the grain into medallions about ½ inch (1.3 cm) thick. Spoon any resting juices over the slices and serve while warm.

Tips

Use thickness to choose time. Sous vide timing is mainly about how long the center takes to reach temperature, so measure the thickest part rather than estimating by weight. At 145°F (63°C), a tenderloin around 1–1¼ inches (2.5–3 cm) thick generally needs about 1½–2 hours; one around 1½–2 inches (4–5 cm) thick needs about 2–2½ hours. For this recipe’s typical 1½-inch cut, use 2 hours. A much thicker piece may need longer, while a very thin piece needs less time for the best texture.
Start from frozen when needed. You can sous vide a sealed tenderloin from frozen; add about 1 hour to the bath time, then check the thickest part with a thermometer. Do not thaw meat on the counter. If it is frozen in a bulky shape or stuck to another piece, thaw it safely in the refrigerator first so it can lie flat in the bag.
Keep the bag submerged and sealed. A floating bag can cook unevenly, so clip it to the side of the container or use a sous vide rack. Check the seal before cooking and keep the water level high enough to cover the pork throughout the bath. If using a zipper bag, choose one explicitly suitable for cooking temperatures and keep the zipper above the water.
Don’t over-sear or over-season. The tenderloin is lean, and a long sear can push its surface well past the target temperature. Drying it thoroughly and using a very hot pan gives a crust in a few minutes. The stated salt amount is for fine salt; if using coarse kosher salt, use about 1½ tsp (3 g) by weight-adjusted volume, since crystals vary substantially in size.

Serving Suggestions

Serve the sliced pork with mashed potatoes, roasted potatoes, rice, or buttered noodles to catch its juices. Green vegetables such as green beans, asparagus, broccoli, or sautéed cabbage make a simple side, while a crisp apple slaw adds a fresh, slightly tart contrast. For a quick pan sauce, pour off excess fat after searing, add about ½ cup (120 ml) chicken stock and the reserved bag juices, and simmer until slightly reduced. Stir in a teaspoon of Dijon mustard or a small splash of cider vinegar, taste, and adjust the seasoning. Spoon the sauce around—not over every piece—if you want to keep the browned crust noticeable.

Variations

Herb and citrus: Add a strip of lemon or orange zest and a few thyme leaves to the bag. Use zest rather than a large amount of juice, which can make the surface taste overly sharp during a long cook. Finish with chopped parsley and a squeeze of citrus after slicing.

Smoky spice: Replace the paprika with ½ tsp (1 g) ground cumin and ¼ tsp (0.5 g) chipotle powder. The result is warmer and smokier; reduce the chipotle if you prefer mild seasoning. Serve with beans, corn, or a tomato salsa.

Mustard finish: Before bagging, spread 1 tbsp (15 g) Dijon mustard over the seasoned pork, or brush it on just before searing. Mustard in the bag gives a subtle tang, while a coating added just before searing makes a more pronounced surface flavor. For a dairy-free finish, omit the butter and use a little more neutral oil.

Different doneness preference: This recipe uses 145°F (63°C) as a straightforward temperature that meets the USDA FSIS minimum for whole cuts when followed by the required 3-minute rest. Some sous vide schedules use lower bath temperatures with carefully calculated pasteurization times; those schedules depend on the meat’s thickness and time at temperature. If you choose a lower-temperature schedule, use a reliable, tested time-temperature guide rather than assuming that a short bath is equivalent.

Storage and Reheating

Refrigerate leftover pork within 2 hours of cooking. Store it in an airtight container, with any bag or pan juices, for 3–4 days. For best texture, refrigerate the tenderloin whole and slice it shortly before reheating. You can freeze cooked pork in a well-sealed freezer-safe container for about 2–3 months for best quality; thaw it in the refrigerator before reheating.

Reheat gently in a covered skillet with a spoonful of water or stock, or warm it in a sous vide bath set below the original cooking temperature until heated through. For food safety, leftovers should reach 165°F (74°C), checked with a food thermometer. That higher temperature can make lean slices firmer, so add liquid, cover the pan, and avoid repeated reheating. If serving cold in sandwiches or salads, keep it refrigerated until serving and return leftovers to the refrigerator promptly.

Frequently Asked Questions

How long should I sous vide pork tenderloin at 145°F?
For a typical tenderloin about 1½ inches (4 cm) thick, cook for 2 hours at 145°F (63°C), then sear and rest for 3 minutes. Thickness matters more than weight: allow about 1½–2 hours for a thinner 1–1¼-inch tenderloin and about 2–2½ hours for a piece closer to 2 inches thick. These are practical ranges for refrigerated meat, not a reason to leave the pork in the bath indefinitely.

Can I cook pork tenderloin at 140°F instead?
Lower-temperature sous vide cooking is used by some cooks, but it relies on holding the meat at temperature long enough for pasteurization, and the required time varies with thickness and starting temperature. The USDA FSIS safe minimum for whole pork cuts is 145°F (63°C) followed by a 3-minute rest. For a simple method that aligns directly with that guidance, set the bath to 145°F and check the center with a thermometer.

Can I leave pork tenderloin in the water bath longer than 2 hours?
A short extension is generally useful when the cut is thicker than average, but extra time does not improve every tenderloin. Because this is a lean cut, a very long bath can soften its texture and make it less pleasant. Use the thickness-based ranges above, and avoid treating sous vide as a way to hold cooked meat indefinitely. If the meat is ready before you can serve it, handle and chill it safely rather than leaving it at room temperature.

Should I sear pork tenderloin before or after sous vide?
Sear it after the bath. A quick final sear browns the outside without asking the lean center to cook much further, and patting the meat dry first helps it brown rather than steam. An initial sear is optional, but it adds a step and does not replace the final browning. Use a very hot pan and turn the tenderloin until the outside is well colored.

Do I need to put butter, garlic, or herbs in the bag?
No. Salt and dry spices are enough for a flavorful result, and the butter and fresh herbs in this recipe are optional finishing ingredients. A small amount of rosemary or thyme can perfume the pork, but too many strong aromatics may overwhelm its mild flavor. Add butter and fresh herbs in the skillet at the end of searing, where their aroma is more noticeable.

Can I cook a whole pork loin with this timing?
No. Pork tenderloin and pork loin are different cuts: tenderloin is narrow and usually cooks much faster, while a loin roast is wider and may be several times heavier. The 2-hour timing here is for a tenderloin about 1½ inches (4 cm) thick, not a large loin roast. Measure the thickest part of any different cut and use a time-temperature guide designed for that cut and its dimensions.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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