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Rectangle Platter with sliced pork tenderloin laid out in an S pattern surrounded by roasted carrots and potatoes.

Sous Vide Pork Tenderloin with Blackberry Sauce

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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Sear/finish time 2 minutes
Total Time 1 hour 37 minutes
Servings 8 people
Calories 168kcal
Cost $5


  • Sous Vide Wand or Sous Vide Oven I use chef steps by Joule
  • large pot
  • Ziplock bags
  • Clips
  • 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.


Calories: 168kcal | Carbohydrates: 8g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 933mg | Potassium: 491mg | Fiber: 1g | Sugar: 6g | Vitamin A: 48IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg