Sous vide pork tenderloin is the best way to make pork tenderloin, in my opinion. The cooking method of sous vide prevents the pork from drying out, make the end result a juicy, delicious pork tenderloin full of flavor!
Pork Tenderloin with Apple Butter
This sous vide pork tenderloin recipe specifically calls for apple butter, which gives it a sweet apple-y flavor that compliments the pork so well. You can substitute the apple butter for any jam or omit altogether, but I highly recommend including it!
Pork tenderloin with apple butter is a great fall recipe but is delicious any time of year. Plus, cooking it in the sous vide is an easy, fail-safe way to prepare it. This sous vide recipe calls for apple butter, rosemary, garlic, onion, and fresh apple slices in the vacuum-sealed bag with the pork, giving it a strong apple flavor. It's absolutely delicious!
Pork Tenderloin Sous Vide Temperature
This cooking method can be intimidating if you haven't tried it yet. Essentially, it's vacuum-sealing a food in a bag with aromatics (fresh herbs, spices, garlic, ginger, onion, fruit/fruit rinds, etc.) and cooking it at a set temperature in a water bath. We use this sous vide equipment and it's user friendly and easy to clean.
The recommending cooking temperature for pork is 145 degrees. For this sous vide recipe, I set the cooking temperature to 140 degrees for 4 hours because I finish the pork off in a cast iron skillet, raising the temp further (and to me, there's nothing worse than dry, chewy pork!).
You can tweak the temperature and cooking time based on personal preferences! I recommend cooking it between 135-150 degrees (on the lower end if you prefer it more rare, on the higher end if you prefer it well done) for 1-4 hours (the longer it cooks, it will slowly become more done!). Keep in mind, it's ideal to finish the pork off in a skillet so the temp will continue to rise!
Ingredient Highlights
- Pork tenderloin - this is typically a leaner cut of pork and a great source of high-quality protein. Some sous vide recipes call for adding oil/butter to the vacuum-sealed bag but I've found it isn't necessary for this recipe!
- Apple butter - I love a good homemade apple butter but store-bought is fine. This addition makes it a great fall recipe but it can obviously be made year round! Extra apple butter is added to the sauce for even more apple butter flavor.
- Aromatics - in addition to apple butter, fresh garlic cloves, diced onion, rosemary sprigs, and apple slices are added to really give this pork tenderloin an amazing flavor.
Sous Vide Pork Tenderloin FAQ
I recommend cooking pork tenderloin in the sous vide for anywhere from 1.5-4 hours. The time will depend on the doneness you prefer your pork to be!
I would sous vide pork tenderloin between 135-150 degrees. The safe cooking temperature of pork is 145 degrees. Keep in mind it's ideal to sear the pork after cooking to give it a nice crust, and this will continue to increase the temp and cook the pork tenderloin!
Eventually (hours and hours later), the texture of the pork will start to change. I recommend cooking pork in the sous vide for no longer than 4 hours.
Side Dish Suggestions for This Recipe
- Crispy Roasted Broccoli
- Crispy Broccoli Potato Latkes
- Easy Sweet Potato Casserole
- Oven Roasted Butternut Squash
- Festive Fall Salad (you can omit the turkey/chicken to make this a veggie side!)
- Crispy Roasted Brussels Sprouts
Other Recipes You May Like
- Stovetop Apple Butter Recipe
- Chipotle Pulled Pork
- Healthy Beef Chili
- Instant Pot Shredded Chicken
- Pecan Crusted Chicken Tenders
Rate & Review
If you made my stovetop apple butter recipe, please rate and review my recipe below! I would love to hear your feedback. Also snap a photo and tag me on insta @theperfectpearr so I can see your creation!
PrintSous Vide Pork Tenderloin
Sous vide pork tenderloin is the best way to make pork tenderloin, in my opinion. The cooking method of sous vide prevents the pork from drying out, make the end result a juicy, delicious pork tenderloin full of flavor!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 14 slices (0.5-0.75" thick) 1x
- Category: Lunch, Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
- 2lbs pork tenderloin (if split into two, two sous vide bags may be necessary)
- 2 tsp salt
- 1 tsp ground black pepper
- ⅔ cup (165g) apple butter, plus ⅓ cup (120g) for sauce
- 1 large honeycrisp apple, sliced
- 6 cloves garlic (keep them whole!)
- 1 shallot, diced
- 3 sprigs, rosemary
- 2 Tbsp avocado oil
Instructions
- Season pork tenderloin with salt and pepper. Place into vacuum sealable bag. You may need 2 bags, depending on the size of the tenderloin and bags.
- Add ⅔ cup apple butter, garlic, shallot, rosemary, and apple slices.
- Vacuum seal to remove all air.
- Fill plastic tub or large pot with water to create a water bath.
- Place wire rack on top and clip vacuum sealed bags so they're hanging from the rack but fully immersed in the water bath.
- Set the sous vide timer to 4 hours and 140 degrees (see above for further recommendations on temperature and timing).
- Remove from water bath once timer goes off and dry bags with a towel.
- Drizzle avocado oil into a cast iron skillet (or regular skillet is fine!) and heat to medium high heat.
- Remove pork from bag and sear on both sides, ~5-10 minutes per side. Keep aromatics in the bag - don't discard!
- Once pork is seared on all sides, remove and let rest on a cutting board.
- Place the aromatic remnants in the skillet and add the remaining ⅓ cup apple butter.
- Lower heat and cook until a thicker sauce is formed, 10-20 minutes (depending on how thick you want the sauce).
- Slice pork and top with apple butter sauce.
- Serve with veggies and a starch and enjoy!
Notes
- You can vacuum seal the pork and aromatics a day in advance.
- Store pork and sauce in an air-tight container for up to 5 days or freeze for up to 2 months.
- You can swap the sliced honeycrisp apple for pear or orange slices!
Nutrition
- Serving Size: 2 slices
- Calories: 137
- Sugar: 6
- Sodium: 40
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 14
- Cholesterol: 34
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Mary says
I got a sous vide for my birthday and was so intimidated to use it. This definitely helped make me more confident using it and the pork was absolutely delicious. Not dry at all!
Lauren says
I totally understand, Mary! They can be so intimidating at first but I'm so happy you decided to give it and this recipe a try. Dry pork no more!!