sous-vide pork tenderloin roast

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This is the very same method described in The Unroasted Roast recipe.


This is what you need for 4-6 servings:

  • 1 pork tenderloin, 2 lbs.
    You can buy them already seasoned
  • S&P, seasoning
Pic1: sous-vide pork tenderloin
internet picture

Recommended Sous-Vide Temperatures for Pork Tenderloin

Temp  for 1 to 4 hours Doneness Result
130 °F/54 °C Medium-rare Buttery-tender; very juicy
140 °F/60 °C Medium Firm but still tender; moderately juicy
150 °F/66 °C Medium-well Fully firm; moderately juicy
160 °F/71 °C Well-done Dry, with a firm, tacky texture


Deep-fryer / table oven method
A table grill with adjustable thermostat with a small cooking pot will work too.

The stovetop method:
You can even do sous-vide even without the deep-fryer and vacuum-sealer, but I do consider a reliable food thermometer essential to maintain the correct temperature.