Sous Vide Pork Tenderloin

Tender and juicy pork tenderloin, with a decadent and well-balanced mustard sauce. I often serve this at a holiday buffet dinner with small rolls - double the sauce and serve it as a condiment for sandwiches.

Sous Vide Pork Tenderloin
Prep Time:
30 mins
Cook Time:
55 mins
Additional Time:
5 mins
Total Time:
1 hrs 30 mins


  • ½ cup finely chopped yellow onion

  • cup dry white wine

  • ¼ cup unsalted butter

  • ¼ cup Dijon mustard

  • 3 tablespoons white balsamic vinegar

  • 2 tablespoons lemon juice

  • 1 tablespoon whole grain mustard

  • 1 tablespoon turbinado sugar

  • 1 teaspoon lemon zest

  • 1 teaspoon kosher salt

  • 1 teaspoon dried tarragon, divided

  • 2 (1 pound) pork tenderloins

  • 2 tablespoons olive oil

  • 1 teaspoon ground black pepper

  • 1 cup heavy cream


  1. Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (58 degrees C); if you want pork cooked medium instead of medium-rare, set to 145 degrees F (63 degrees C), and allow water bath to come up to temperature.

  2. Combine onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Place in microwave and cook on high power until butter melts and sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).

  3. Place tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage contents of bag to ensure meat is coated evenly in sauce, spacing tenderloins in a single layer in the bag. Seal bag with a vacuum sealer according to manufacturer's directions.

  4. Transfer vacuum-sealed tenderloins to warm water bath with thermocirculator; cover vessel with aluminum foil to reduce evaporation. Cook to desired doneness, 45 to 50 minutes; meat will be 135 or 145 degrees F (58 to 63 degrees C) when done depending on desired doneness.

  5. Remove bag from water bath, transfer meat to a plate and pat dry with a paper towel. Rub with olive oil and sprinkle with pepper.

  6. Heat a large nonstick skillet over medium-high heat. Sear tenderloins in skillet until deeply browned on all sides, 3 to 4 minutes on each side. Transfer to a cutting board to rest for 5 minutes. Wipe skillet clean with a paper towel if any drippings are too dark.

  7. Reduce heat to medium. Add remaining 3/4 cup mustard sauce to skillet and allow to come to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add cream and remaining 1/2 teaspoon tarragon to skillet, and cook, stirring occasionally, until sauce has thickened enough to coat the back of a spatula, about 1 minute. Slice tenderloins and serve with sauce.

Nutrition Facts (per serving)

354 Calories
24g Fat
7g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 354
% Daily Value *
Total Fat 24g 31%
Saturated Fat 12g 62%
Cholesterol 130mg 43%
Sodium 524mg 23%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Protein 24g
Potassium 517mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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