Sous Vide Pork Tenderloin

Sous Vide pork tenderloin comes out juicy and tender every single time! We’re pairing it with a Blackberry Balsamic Reduction Sauce which lends an exotic punch of deep and rich tanginess to the savory flavor of the pork.

Bonus: Blackberries have very high levels of vitamin C, fiber, and antioxidants!

Pair the sous vide pork tenderloin with potatoes and carrots, or wild rice, and Easy Roasted Vegetables. It also goes great with Brussels Sprouts–Simply delicious!

If you have never tried using sous vide, I must warn you. You may never cook pork the same way again. The first time I made sous vide pork loin, the entire family was amazed at how perfectly cooked and juicy the pork turns out.

With the Joule Sous Vide wand, (now called the Breville CS10001 Joule Sous Vide) you can set the temperature and time and forget it. I kid you not- it is always perfectly cooked and ready just in time!

Using a sous vide wand is easier than you may think. And I’m a minimalist when it comes to sous vide. There are lots of accessories, but I simply use a large pot I already have and ziplock bags. You can use a vacuum sealer and sous vide containers if you wish. But you really don’t need a lot to get started.

Key Ingredients

• Pork Tenderloin: This pork is one of the leanest, most tender cuts of meat.
  
• Garlic: Pressed garlic allows the flavor of the garlic clove to infuse throughout the meat while it is in the sous vide bath.
  
• Rosemary: I love the fresh flavor of a sprig of rosemary. And it is a great garnish for the platter as well. In fact, what is pork without it?
  
• Blackberries, Balsamic Vinegar: Tangy and sweet, the blackberries and balsamic work so nice together to create this yummy glaze. It’s poured over the tenderloin and heightens it with rich and deep blackberry flavor!
  
• Honey: Cuts the tartness of the berries and makes this pour-over sauce irresistible.
  

How to Make Sous Vide Pork Tenderloin

Before you start, use the wanted to preheat the water to 136°. If you are using Joule or Anova, they will have suggested temperatures and times in the app that corresponds with the sous vide.

1. Generously season the pork with salt, rub the minced garlic over the tenderloin, and place a sprig of rosemary on each loin. 
   
2. Now place the tenderloins in a zip lock bag and be sure to squeeze all of the air out. Seal the bag tight.
   
3. Immerse the seasoned and bagged meat into the water bath, making sure it is completely covered by the water. Cook the tenderloin until the app on the wand or the wand itself alerts you when it is all done cooking.
   
4. To brown the meat, remove it from the bag and add it to a screaming hot skillet with butter. Sear for a perfectly golden crust. Allow the meat to rest before you slice, drizzle, and serve.

Preparing the Blackberry Balsamic Reduction Sauce

1. Pour the blackberries, balsamic vinegar, and honey into a small saucepan and give it a quick stir.
   
2. Simmer the berries until they are tender and the juices begin to release.
   
3. Strain the berries into a bowl, using a fine-mesh strainer. Gently press on them with a wooden spoon to get excess juice out then discard the berries.
   
4. Now, return the sauce to the saucepan, bring to a simmer, and reduce, by half. Keep the sauce nice and warm until you are ready to pour it over the sous vide pork loin recipe and serve.

Expert Tips

• Using the Sous Vide App: Sous Vide wands come with an app for your phone. It has cooking times and temperatures, plus helpful tips. With the Joule, you have to use the app to set and start it. With the Anova Brand, there are buttons right on the wand you can use to manually program the wand. That way, you can bypass the app if you so desire.
  
• Resting Time: It is important to allow the meat to rest before slicing it up. Resting give the juices time to redistribute back into the meat.
  
• Making the Sauce: While the meat is cooking, you can prepare the sauce. It will take no more than 30 minutes, but can be kept warm, or made and reheated.
  
• Weigh it Down: If the bag of meat floats, you can weigh it down with a couple of spoons or purchase the sous vide weights. It is essential to have the meat fully submerged for the best cooking results.

Frequently Asked Questions

Storing and Freezing

If you have leftovers, good for you. You get to have this delicious meal twice. Just place the leftover sous vide pork tenderloin in an airtight container or bag and place it in the fridge. It will keep for three to four days.

Meal Prep Freezing: If you like to meal prep, this is the perfect recipe to do so. Just follow all of the steps to season and bag the pork and toss it in the freezer.

Then on the day you want to cook the meat, heat the water and set the app to “frozen” and cook for the recommended time- for a Joule wand, that would be 2 hours and 15 minutes.

More Sous Vide Recipes

• Sous vide Chicken
• Sous Vide Tri-tip
• Sous vide Asparagus