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Sous Vide Pork Tenderloin

#ad Tender and juicy Sous Vide Pork Tenderloin made with @foodsaver vacuum sealer. Check out my blog for this recipe and where you can purchase FoodSaver products for sous vide cooking! 
 #FoodSaver #FoodSaverSousVide #SousVide

This post is sponsored by FoodSaver®; however, all thoughts and opinions are my own.

As much as I like getting down and dirty in the kitchen, I am still always on the lookout for techniques that can save me a little time.

Like pretty much everyone else in the world, there are days when I simply don’t have hours to spend behind a stove preparing a meal.

One of the most effective tools I have found is the FoodSaver® Vacuum Sealer combined with Sous Vide cooking. It’s a combination that really takes the idea of stress-free cooking to another level.

Aside from saving time, what’s also pretty great about the FoodSaver® Vacuum Sealer is that it can save me a little cash.

I found this heritage pork tenderloin on sale at the farmers market, so I loaded up on it to take advantage of the savings.  All I have to do is seal it up and freeze it for plenty of future meals down the road.

Combining vacuum sealing with the Sous Vide process really locks the flavor into whatever you are cooking. When it comes to meat, you don’t need to add much extra to achieve incredible results.

I simply seasoned the pork extremely well with sea salt and pepper, then added a few smashed garlic cloves and some sprigs of thyme and rosemary to each bag.

Then I vacuum sealed the bags (my favorite part of this whole process). Sucking out the air is not only great for storage. For Sous Vide, it helps ensure consistent cooking and keeps the bags from floating.

What I really love about these BPA-free FoodSaver® Bags is that they are extremely durable. I can store this pork in the freezer for months without worrying about freezer burn.

Then I can just toss a tenderloin directly from the freezer into the sous vide water bath–there’s no need to thaw it.

From there, I simply let the Sous Vide do it’s thing while I go about my business. It’s a pretty amazing feeling to know that something will be cooked perfectly with minimal supervision. 

Once the pork is done, I heat a little avocado oil in a cast iron skillet and sear the tenderloin for a few minutes on each side.

The result is some flavorful pork that is melt-in-your-mouth tender and cooked to perfection.

All I have to do is add a side of veggies and I’ve got a complete meal that took zero brainpower to come together.

I wish everything in life was a simple as the FoodSaver® Vacuum Sealer and Sous Vide! You can purchase the FoodSaver® Preservation System and FoodSaver® Bags on or through the Ibotta app.

Sous Vide Pork Tenderloin
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4.6 from 5 votes

Sous Vide Pork Tenderloin

Course Main Course
Cook Time 1 hour 30 minutes


  • 1 pound pork tenderloin
  • sea salt
  • black pepper
  • 1 clove garlic
  • 1 sprig rosemary
  • 3-4 sprigs thyme
  • 1 tablespoon avocado oil


  • Heat a sous vide bath to 140°F.
  • Season the pork loin liberally with salt and pepper.
  • Place the tenderloin in a bag along with the aromatics and vacuum seal.
  • Sous vide the pork for 90 minutes (see note).
  • Remove the pork from the bag and dry it well with paper towels.
  • In a heavy skillet, heat the avocado oil over high heat. Add the tenderloin and sear for 1-2 minutes per side.
  • Allow the tenderloin to rest for 5 minutes before carving.
Tried this recipe?Mention @sophisticatedcaveman or tag #sophisticatedcaveman on Instagram!


If cooking from frozen, add 45 minutes to the cooking time.


Sous Vide
Vacuum Sealer

The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!

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