Sous Vide pork tenderloin comes out juicy and tender every single time! We’re pairing it with a Blackberry Balsamic Reduction Sauce which lends an exotic punch of deep and rich tanginess to the savory flavor of the pork.
Bonus: Blackberries have very high levels of vitamin C, fiber, and antioxidants!
If you have never tried using sous vide, I must warn you. You may never cook pork the same way again. The first time I made sous vide pork loin, the entire family was amazed at how perfectly cooked and juicy the pork turns out.
With the Joule Sous Vide wand, (now called the Breville CS10001 Joule Sous Vide) you can set the temperature and time and forget it. I kid you not- it is always perfectly cooked and ready just in time!
Using a sous vide wand is easier than you may think. And I’m a minimalist when it comes to sous vide. There are lots of accessories, but I simply use a large pot I already have and ziplock bags. You can use a vacuum sealer and sous vide containers if you wish. But you really don’t need a lot to get started.
Why you’ll love this recipe
- Never Over Cook: Using sous vide, your proteins will never overcook- never!
- Sous Vide Cooks Dinner for You: Similar in thought to a crockpot, this method of cooking does the work while you step away and prepare the rest of the meal.
- Flavor Profile: The blackberries, honey, balsamic vinegar and more elevate the pork tenderloin to a rich perfection!
- Versatility: The pork is the base of your savory dinner. You can add any sauces and sides you want to create the perfect meal. Change it up for something new each time!
For the best Sous Vide Pork Loin Recipe – get out the sous vide wand and let’s get cooking!
- Pork Tenderloin: This pork is one of the leanest, most tender cuts of meat.
- Garlic: Pressed garlic allows the flavor of the garlic clove to infuse throughout the meat while it is in the sous vide bath.
- Rosemary: I love the fresh flavor of a sprig of rosemary. And it is a great garnish for the platter as well. In fact, what is pork without it?
- Blackberries, Balsamic Vinegar: Tangy and sweet, the blackberries and balsamic work so nice together to create this yummy glaze. It’s poured over the tenderloin and heightens it with rich and deep blackberry flavor!
- Honey: Cuts the tartness of the berries and makes this pour-over sauce irresistible.
How to Make Sous Vide Pork Tenderloin
This is an overview of the instructions, be sure to see the recipe card for all the details.
Before you start, use the wanted to preheat the water to 136°. If you are using Joule or Anova, they will have suggested temperatures and times in the app that corresponds with the sous vide.
- Generously season the pork with salt, rub the minced garlic over the tenderloin, and place a sprig of rosemary on each loin.
- Now place the tenderloins in a zip lock bag and be sure to squeeze all of the air out. Seal the bag tight.
- Immerse the seasoned and bagged meat into the water bath, making sure it is completely covered by the water. Cook the tenderloin until the app on the wand or the wand itself alerts you when it is all done cooking.
- To brown the meat, remove it from the bag and add it to a screaming hot skillet with butter. Sear for a perfectly golden crust. Allow the meat to rest before you slice, drizzle, and serve.
Preparing the Blackberry Balsamic Reduction Sauce
- Pour the blackberries, balsamic vinegar, and honey into a small saucepan and give it a quick stir.
- Simmer the berries until they are tender and the juices begin to release.
- Strain the berries into a bowl, using a fine-mesh strainer. Gently press on them with a wooden spoon to get excess juice out then discard the berries.
- Now, return the sauce to the saucepan, bring to a simmer, and reduce, by half. Keep the sauce nice and warm until you are ready to pour it over the sous vide pork loin recipe and serve.
- Using the Sous Vide App: Sous Vide wands come with an app for your phone. It has cooking times and temperatures, plus helpful tips. With the Joule, you have to use the app to set and start it. With the Anova Brand, there are buttons right on the wand you can use to manually program the wand. That way, you can bypass the app if you so desire.
- Resting Time: It is important to allow the meat to rest before slicing it up. Resting give the juices time to redistribute back into the meat.
- Making the Sauce: While the meat is cooking, you can prepare the sauce. It will take no more than 30 minutes, but can be kept warm, or made and reheated.
- Weigh it Down: If the bag of meat floats, you can weigh it down with a couple of spoons or purchase the sous vide weights. It is essential to have the meat fully submerged for the best cooking results.
Frequently Asked Questions
Of course, you can. Just heat the grill to 450-500 degrees and sear for 30 seconds per side.
If the sauce is too thick, it means it cooked too long. If this happens, simply warm it over the stove and add one tablespoon of water at a time to thin it out.
Tenderloin gets dry easily, no doubt. But with the sous vide method of cooking, you will never have dry pork again. I promise!
Great question. That all depends on the doneness and whether it is fresh or frozen.
If the pork tenderloin is fresh, it will take 1 hour and 30 minutes.
If it is frozen, it takes 2 hours and 15 minutes.
Then determine the level of doneness you desire:
Soft and Rosy: Cook at 131 degrees
Pink and Juicy: (my favorite) Cook at 136 degrees
Tender and Blushing: Cooks at 144 degrees
Springy and Barely Pink: Cooks at 149 degrees
Firm and Fibrous: Cook at 158 degrees
Storing and Freezing
If you have leftovers, good for you. You get to have this delicious meal twice. Just place the leftover sous vide pork tenderloin in an airtight container or bag and place it in the fridge. It will keep for three to four days.
Meal Prep Freezing: If you like to meal prep, this is the perfect recipe to do so. Just follow all of the steps to season and bag the pork and toss it in the freezer.
Then on the day you want to cook the meat, heat the water and set the app to “frozen” and cook for the recommended time- for a Joule wand, that would be 2 hours and 15 minutes.
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Sous Vide Pork Tenderloin with Blackberry Sauce
- Sous Vide Wand or Sous Vide Oven I use chef steps by Joule
- large pot
- Ziplock bags
- Cast iron skillet, or other skillet for searing Can finish on the grill instead.
For the pork:
- 2 pounds pork tenderloin
- 1 tablespoon salt
- 2 garlic cloves pressed
- 2 sprigs fresh rosemary
For the sauce:
- 1 cup fresh blackberries
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- Using the sous vide wand, preheat the water to 136°
- Generously season the pork with salt, rub the minced garlic over the tenderloin and place a sprig of rosemary on each loin.
- Place the pork loins in a zip lock bag, squeeze all the air out and seal. (see notes for displacement method)
- Immerse the meat into the water bath, making sure it is completely covered by the water. Cook for 1 ½ hours. Once it’s finished cooking, it can stay in the water bath for up to four hours.
- Heat a skillet to screaming hot. Add a bit of butter to the pan. Remove the tenderloins from the bags, and sear it in the hot pan for 30 seconds per side. This gives a nice golden crust on the meat.
- Allow the meat to rest for 10 minutes before slicing.
- Slice and drizzle with the sauce, serve immediately
For the Sauce:
- While the meat is in the water bath, make the sauce. In a small saucepan, add the blackberries, balsamic vinegar and honey.
- Simmer the berries until they are tender and the juices release.
- Strain the berries into a bowl, using a fine mesh strainer. You can gently press on them with a wooden spoon to get excess juice out. Discard the berries.
- Return the sauce to the saucepan, bring to a simmer, and reduce, by half. After 10 minutes or so, it should be reduced and be a little thicker and syrup-like. It will coat the back of a spoon.
- Keep the sauce warm until ready to serve.
- If you prefer you can finish the tenderloins on the grill. Heat the grill to 450-500°. Sear for 30 seconds per side. Remove, and allow to rest.
- “Resting” meat allows all the juices that came to the surface during the cook time to redistribute back into the meat, leaving you with an even juicier result.
- Make the sauce while the meat is cooking. It will take no more than 30 minutes, but can be kept warm, or made and reheated.
- If the sauce becomes too thick, it is usually cooked too long. If this happens, simply warm over the stove and add a tablespoon of water to thin it out. Add more water, 1 tablespoon at a time, if necessary.
- If the pork has a hard time staying underneath the water, use a couple of spoons to weigh it down, or you can invest in sous vide weights. I don’t usually have this issue with meat, more so with vegetables as they want to float.
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