Sous Vide Pork Tenderloin Steaks for Two

Published March 2018

Why This Recipe Works

For pork tenderloin that was perfectly tender and juicy from edge to edge, we used an immersion circulator. We began by lightly pounding the pork to create two flat sides that would be easy to sear. Halving the tenderloins crosswise created moderately sized steaks that were easy to maneuver. We placed the pork and a bit of vegetable oil in a plastic bag, making sure to remove as much air as possible to ensure even cooking. Submerged in a 140-degree water bath, the pork was guaranteed to remain moist and tender and to cook evenly from edge to edge. For great browning, we made sure to pat the pork very dry before searing it in a hot skillet.


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1 (1-pound) pork tenderloin, trimmed
Kosher salt and pepper
2 ½ tablespoons vegetable oil
Nutritional Information


Per Serving (Serves 4)

  • Calories 208
  • Cholesterol 70 mg
  • Fat 12 g
  • Sodium 284 mg
  • Saturated 1 g
  • Carbs 0 g
  • Trans 0 g
  • Dietary Fiber 0 g
  • Monounsaturated 7 g
  • Sugar 0 g
  • Polyunsaturated 2 g
  • Protein 22 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Serves 2

We prefer natural pork in this recipe. If using enhanced pork (injected with a salt solution), reduce the salt in step 2 to ¼ teaspoon per steak. Serve steaks with Scallion-Ginger Relish, if desired.

1. Using sous vide circulator, bring 4 quarts water (water should be 4 inches deep) to 140°F/60°C in 7-quart Dutch oven or similar-size heatproof container.

2. Pound tenderloin to 1-inch thickness. Halve tenderloin crosswise to create 2 steaks. Sprinkle each steak with ½ teaspoon salt and ⅛ teaspoon pepper. Place steaks and 1 tablespoon oil in 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until pork is fully submerged, then clip top corner of bag to side of pot, allowing remaining air bubbles to rise to top of bag. Open 1 corner of zipper, release air bubbles, and reseal bag. Cover pot with plastic wrap and cook pork for at least 1 hour or up to 2 hours.

3. Line wire rack with double layer of paper towels and place in rimmed baking sheet. Transfer steaks to paper towels, cover with another double layer of paper towels, and let stand for 10 minutes.

4. Pat steaks until surfaces are very dry. Heat remaining 1½ tablespoons oil in 10-inch skillet over medium-high heat until just smoking. Increase heat to high, place steaks in skillet, and sear until well browned on both sides, 1 to 2 minutes per side. Transfer to carving board and let stand for 5 minutes. Slice steaks against grain ¾ inch thick and transfer to serving platter. Season with salt to taste, and serve.