Sous vide Pork Tenderloin

I was wondering if anyone could provide some advice when it comes to cooking pork tenderloin sous vide. What time and temperature worked best for you? Did you pre-sear and post sear? What, if anything, did you combine in the bag with the pork while it cooked. Did you season before or after? Can you marinate and cook at the same time? Thank you all for your help!

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

I'm a fan of 136F to 140F, if it is just me and my wife we will back down to 132F. If you are cooking for others (ones who do not understand process) it needs probably 140F so they don't freak out. I usually post sear pork but, season it BEFORE SV. Dont forget a quick brine makes a huge difference in texture, it makes it firmer which at really low temps helps the texture seem more cooked...Time depends on the diameter but 2 to 2.5 hours should be plenty...have fun..... big oakey chard or a pinot noir works well

just saw the last part....you can but, remember the flavors can't go anywhere except in the meat so be careful how "strong" you make the marinade and it doest have to fill the bag just a little works well....if you are using any alcohol be SURE to burn off the alcohol BEFORE you bag it...

dmcgrath27

Thank you so much for your reply. Tons of helpful info here. What do you recommend for a quick brine? Joule is arriving today!

fisher23

For a quick brine 1 quart water, 1/4 cup kosher salt, 2 Tablespoons sugar are the basics, you can use apple juice or wine if you like in place of all or some of the water, thyme etc....it's all up to you. In the brine for at least 30 minutes not more than 8 hours. If I have time I prefer equilibrium brining, here is the link

jeffreybkim

I just sous pork tenderloin this past weekend! My approach is pretty much identical to those described below. Depending on what I'm doing, I sous vide 57-60C. You can either pre-sear or post-sear, or both! For tenderloin, I usually season before, sous vide 1-4 hours, depending on the size, and post-sear. In add herbs, garlic, spices, whatever you want to the bag. That's totally is up to you and what types of flavors you want to impart. Tenderloin is not a cut I brine, but you certainly have that option! Hope you enjoy your tenderloin, and be sure to tell us how it tasted!

dmcgrath27

Thanks John for the tips! I'll take a look at the link.