Sous Vide Pork Tenderloin

Sous vide is the most foolproof way to get pork tenderloin on the table with consistently great flavor and a buttery, ultra-tender texture that you can't get with traditional methods.

Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, this is the kind of roast to pull out when you're feeling extra fancy on a weeknight.

Medium Rare: 130°F / 54.4°C for 1 to 4 hours - Buttery tender, very juicy

Medium: 140°F / 60°C for 1 to 4 hours - Firm but still tender, moderately juicy

Medium Well: 150°F / 66°C for 1 to 4 hours - Fully firm, moderately juicy

Well Done: 160°F / 71°C for 1 to 4 hours - Dry with a firm, tacky texture.

Join the #anovafoodnerd family.

Get a full course meal of sous vide inspiration.