Pork tenderloin was the very first thing that I prepared sous vide. The hardest thing for me to get accustomed to with sous vide
was the temperature. The standard cooking range considers medium rare to be 145 degrees F and medium to be 160 degrees F, sous vide temperatures
are a bit lower - medium rare is 130 degrees F and medium is 140 degrees F, however you are cooking for much longer (determined by the thickness).
When you read more about how the USDA recommends cooking temperatures, it is based both on temperature AND time. It is still hard to adjust,
when you have been going by one set of rules your whole life.
I will admit that my first time cooking sous vide, I was a little too nervous and cooked the tenderloin to 149 degree F (which is considered medium-well).
It was still juicy and tender, but I enjoy it much more around
when it is cooked to 140 - 145 degrees F, so the choice is yours - just do your research, follow your manufacturers instructions, and come to your own conclusions.
My immersion circulator (Anova) has an app that syncs to the device and
you can select the recipe you want to cook within the app, the doneness (medium rare, medium, etc.), and it will set the device for you or you can manually set it.
I feel very Inspector Gadget with these little techie tools.
Sous Vide Pork Tenderloin with Cherry Salsa
1 hour (inactive), 15 min (prep)
- Equipment: Cast iron skillet or heavy bottomed pot, cookie sheet with wire rack placed inside, and oil/candy thermometer
- 1 (1 lb) pork tenderloin, trimmed and clean of silver skin
- Salt and Pepper
- 2 T butter
- thyme or other aromatics of choice
- 2 garlic cloves, minced
- 2-3 cups cherries, pitted and roughly chopped
- 1/2 cup minced red onion
- 2 T lemon juice
- 2 T chopped fresh cilantro
- 1 T balsamic vinegar
- 2 t honey
- 1/4 teaspoon salt
- 2-4 figs, chopped (optional)
Set water bath temperature to desired doneness - here is Anova's temperature guide:
Medium Rare: 130°F / 54.4°C for 1 to 4 hours - Buttery tender, very juicy
Medium: 140°F / 60°C for 1 to 4 hours - Firm but still tender, moderately juicy
Medium Well: 150°F / 66°C for 1 to 4 hours - Fully firm, moderately juicy
Well Done: 160°F / 71°C for 1 to 4 hours - Dry with a firm, tacky texture.
Season pork with salt and pepper.
Fold down edges of vacuum sealed bag and place pork, aromatics, two butter pats, and garlic and seal or if using a ziploc
do the same, but use the water displacement method.
Once water bath has reached set temp, drop bag in and set the timer. I did this tenderloin at 149 degrees F for 1.5 hours.
While pork cooks, make cherry salsa by combining all ingredients and storing in fridge until you are ready to server pork.
When pork is done, heat an iron skillet on high, clean aromatics off pork and coat in a high-heat oil like safflower or canola
and sear pork until browned on all sides- about 2 - 3 minutes on each side.
Let pork rest for 10 minutes, then slice, drizzle with honey and top with cherry salsa.
Sous vide has been around for a little while in the professional cooking sector, but it is just starting to gain traction with home cooks thanks to cheaper equipment.
There are a lot of great resources out there, but here are a few of my favorites:
- Serious Eats
or your device's website should have a lot of recipes and resources
For more on this technique from Mary's Making:
our Pinterest Sous Vide Board
- Check out our sous vide recipes
- Peruse our Amazon Store
(where I selected many useful sous vide products)
*Disclaimer - All products I use for sous vide, I purchased myself. However, if you end up buying any products from our Amazon shop, I get a small percentage commission.
And for the official disclosure: Mary's Making is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn advertising
fees by advertising and linking to my Amazon store