Sous Vide Lime and Garlic Pork Tenderloin


Carey Copeling created to discuss all things sous vide, from sharing ideas, to recipes and results. Before discovering sous vide, Carey hadn't been that into cooking, aside from BBQing in the backyard. In November 2015, he ordered his Anova and immediately ...

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Pork tenderloin is the tenderest part of a pig and, like beef tenderloin, is a very small cut compared to other parts of the animal. As such, it can be more expensive than chops or ribs, but it results in a particularly flavorful pork dish. The best way to lock in the flavor and add a flavorful crust is to use a dry rub versus a marinade.
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Ingredients for 6

  • 1 tablespoon garlic powder

  • 1 tablespoon ground cumin

  • 1 tablespoon dried thyme

  • 1 tablespoon dried rosemary

  • Pinch lime sea salt

  • 1 (3-pound) pork tenderloin, silverskin removed

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon kosher salt

  • 2 tablespoons unsalted butter


  • Step 1

    Set Anova Sous Vide Precision Cooker to 139°F (59.4°C).

  • Step 2

    Combine the garlic powder, cumin, thyme, rosemary, and lime salt in a small bowl and mix thoroughly.

  • Step 3

    Place the pork on a clean flat surface, brush it first with the olive oil, then rub with the kosher salt, followed by the garlic-herb rub.

  • Step 4

    Transfer the pork to a large food-safe bag (or use a sharp knife to cut the tenderloin evenly into two pieces, and place in two medium food-safe bags).

  • Step 5

    Seal using your vacuum sealer or using the water displacement method. Place the sealed bag(s) in the water bath and cook for 2 hours.

    • Finishing Steps

    • Step 0

      When the pork is cooked, remove it from the bag, place it on a paper towel–lined plate or baking sheet, and pat it dry. Discard the cooking liquid.

    • Step 1

      Heat a cast iron pan over high heat and add the butter. Add the pork to the pan and sear until browned on all sides, 3 to 4 minutes in total.

    • Step 2

      Remove the pork from the pan and transfer it to a cutting board. Let it rest for 5 minutes before carving into 1- to 2-inch medallions.

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139 F / 59.4 C Recipe Temp
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