Coated with a homemade jerk dry rub, this sous vide pork tenderloin is tender, juicy, and scrumptious! A fabulous weeknight main course that requires only 15 minutes of hands-on time.

Sous Vide Pork Tenderloin (Jerk Style)

I never knew that pork could taste so different, yet so good until I tried sous vide pork tenderloin —a whole delicate slab that comes out pretty, pink, and flavorful. 

Traditionally, depending on the seasonings and marinade used, properly cooked pork is usually white or brown and tastes a bit stringy. Whatever I did with pork before my sous vide adventure, pink was not a color that I’d associated with the outcome at all. 

Then, sous vide proved me wrong, big time! 

In this post, I am going to show you how to sous vide pork tenderloin step by step including a Jamaican jerk flavored recipe. As soon as you learn the how, you’ll be making the most tender and juicy pork tenderloin every single time without fail. Then, change up the flavor by using your go-to marinade or seasoning combination. It cannot go wrong. For example, this buttery mix of sun-dried tomatoes and capers is a great alternative. 


(If you’ve got a million questions about sous vide cooking, I’d recommend you check out my Complete Guide to Sous Vide Cooking or have the free PDF guide sent to your inbox by filling out the form below. I covered everything you need to know about this modern cooking method. Go ahead now, I’ll wait.)


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Sous Vide Pork Loin or Tenderloin

Before we dive in, it’s notably important to differentiate between pork loin and pork tenderloin because I’ve brought back home the wrong cut before.

Pork tenderloin is a boneless cut of meat that comes from the muscle that runs along the backbone. It’s long and narrow. Pork loin comes from the back of the animal. It’s wider and flatter. It can be boneless or bone-in. Sous vide pork loin roast requires different cooking time and temperature, which is a recipe for another time. In this post, we are going to focus on sous vide pork tenderloin.

Sous Vide Pork Tenderloin Cook Time and Temperature

Cook TemperatureTexture or DonenessCook Time (Fresh)Cook Time (Frozen)
131°FSoft and rosy90 Minutes2 Hours and 15 Minutes
136°FJuicy and pink90 Minutes2 Hours and 15 Minutes
144°FTender and blushing90 Minutes2 Hours and 15 Minutes
149°FSpringy and barely pink90 Minutes2 Hours and 15 Minutes
158°FFirm and fibrous90 Minutes2 Hours and 15 Minutes
Sous Vide Jerk Pork Tenderloin

Can I Sous Vide Frozen Pork Tenderloin?

As indicated in the cooking time and temperature chart above, the answer is an absolute yes! You could place frozen pork tenderloin in a Ziploc bag and pop it into the sous vide water bath directly, then season it after cooking. But I found that with a little pre-prep, the result is much better. Here are my tips.

  • If using a dry rub, season fresh pork tenderloin and sear all sides in a very hot pan coated with a little oil. Place the seared pork in a vacuum sealer bag, vacuum seal, and cool it in an ice-water bath before popping it into the freezer. 
  • If using a wet marinade, marinate the pork for a certain period, then transfer to a vacuum sealer bag, seal and freeze until ready to cook. That’s assuming you’d discard the marinade. If you want to cook the pork in the marinade, you may put all contents in a vacuum sealer bag and push out the air as much as possible manually before sealing it. Leave it in the fridge to let the flavor soak in, then transfer to the freezer until ready to cook.

When ready to cook, literally just drop the vacuum-sealed bags that contain the prepped frozen pork tenderloin in a preheated water bath for 2 hours and 15 minutes. The hands-on time on the cooking day is like what? 5 seconds? That’s ridiculous, in a good way!

Sous Vide Pork Tenderloin (Jamaican Jerk Style)

How to Sous Vide Pork Tenderloin (Step by Step)

  1. Preheat the water to your desired temperature according to the cooking time and temp chart above. I usually set the temp at 136°F for pork tenderloin.
  2. Rinse and clean the pork tenderloin and pat it dry with paper towels. 
  3. Combine seasonings of your choice. For the jerk dry rub, combine brown sugar, cayenne pepper, garlic powder, coriander, ground cumin, kosher salt, ground black pepper, and ground cinnamon in a small bowl.
  4. Rub the jerk seasoning mix all over the pork. 
  5. Heat up a cast-iron skillet or a heavy skillet till really hot, add a splash of oil and quickly sear the pork, about 30 seconds on each side. 
  6. Place the seared pork in a heavy-duty freezer bag, a sous vide bag, or a vacuum sealer bag. Please note that if you want to use a regular Ziploc bag, let the pork cool for a bit before adding it to the bag. Otherwise, it’s most likely going to burn a few holes in the bag. (I am speaking from experience.)
  7. Put one or two sprigs of your desired fresh herbs such as fresh thyme or rosemary in the bag.
  8. Place the pork in the sous vide water bath using the water displacement method if it’s not vacuum sealed and set the timer for 90 minutes. 
  9. Once the timer goes off, transfer the pork tenderloin to a cutting board, slice, and enjoy!

What to Serve with Sous Vide Pork Tenderloin

For a complete and healthy meal, I have a few ideas for you to consider. You can pair the jerk pork with –

Avocado Mango Salsa

Apple Fennel Salad by ChefSteps

Mediterranean Lentil Salad

Warm Kale and Asparagus Salad

Vegetable Mango Relish

Here you have it—the perfect sous vide pork tenderloin and delicious meal inspirations. I hope you enjoy it, and let me know how you like it and how you serve it up in the comments below. Happy sous viding!

Sous Vide Pork Tenderloin with Apple Fennel Salad-2
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Sous Vide Pork Tenderloin (Jamaican Jerk Style)

Coated with a homemade jerk dry rub, this sous vide pork tenderloin is tender, juicy, and scrumptious! A fabulous weeknight main course that requires only 15 minutes of hands-on time.

  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
  • Category: Meat, Main Course
  • Method: Sous Vide
  • Cuisine: Jamaican Jerk
  • Diet: Gluten Free

Ingredients

Scale
  • 2 (1-pound) pork tenderloins
  • 2 tablespoons olive oil
  • 1 sprig of fresh rosemary (optional)

For the jerk dry rub:

  • 1 tablespoon brown sugar
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat water to 136°F using a sous vide machine. (I use Anova Precision Cooker.)
  2. Rinse the pork tenderloins and pat them dry with paper towels.
  3. Combine all jerk dry-rub ingredients in a small bowl.Combine all jerk dry-rub ingredients in a small bowl.
  4. Season the pork with the jerk dry rub on all sides.Season the pork with the jerk dry rub on all sides.
  5. Heat a non-stick skillet or cast-iron skillet over high heat until really hot, add olive oil, and immediately sear the seasoned pork, 30 seconds on each side. Remove from heat.Heat a non-stick skillet or cast-iron skillet over high heat until really hot, add olive oil, and immediately sear the seasoned pork, 30 seconds on each side. Remove from heat.
  6. Place seared pork in a Ziploc bag, add the rosemary if using. Please note that let the seared pork cool a bit before adding to the bag, otherwise, it might burn a couple of holes in the bag. I’d also suggest you double-bag the pork with Ziploc. If you have a vacuum sealer, you can also put the pork in a vacuum-sealer bag and vacuum seal.Place seared pork in a Ziploc bag, add the rosemary if using.
  7. Drop the vacuum-sealed bag in the sous vide water bath or use the water displacement method if using Ziploc bags. Set the timer for 1.5 hours.Drop the vacuum-sealed bag in the sous vide water bath or use the water replacement method if using Ziploc bags. Set the timer for 1.5 hours.
  8. Once the timer goes off. Remove the pork from the water bath. Cut the bag open and transfer the pork to a cutting board. Slice and enjoyOnce the timer goes off. Remove the pork from the water bath. Cut the bag open and transfer the pork to a cutting board. Slice and enjoy!

Nutrition

  • Serving Size: 1
  • Calories: 213
  • Sugar: 1.5g
  • Sodium: 287.8mg
  • Fat: 8g
  • Saturated Fat: 1.7g
  • Carbohydrates: 2g
  • Fiber: 0.2g
  • Protein: 31.8g
  • Cholesterol: 98.3mg

Free Bundle


All YOU NEED TO KNOW ABOUT 

SOUS VIDE COOKING 

Get instant access to my Complete Guide to Sous Vide Cooking (backed by science) for beginners and enthusiasts, plus two sous vide time & temperature sheets for quick and easy reference. All free.

Sous Vide Pork Tenderloin (Jamaican Jerk Style)Sous Vide Pork Tenderloin (Jamaican Jerk Style)Sous Vide Pork Tenderloin (Jamaican Jerk Style)

5 thoughts on “Sous Vide Pork Tenderloin (Jamaican Jerk Style)”

  1. Looks so juicy and tender. Love all the tips too. I will have to try this recipe soon. Thanks for sharing.

  2. Jerk seasoning is one of my favorites on pork and this method of cooking results in the BEST tender and moist meat!

  3. Yummy! This pork tenderloin is calling my name and this is perfect for dinner! We love a great meat recipe and I can’t wait to try this one. Sounds and looks unbelievably delicious!

  4. AMAZING! Rubbing the seasoning over it is the perfect way to add so much more flavour to the pork. What a fantastic dinner meal (and even perfect for dinner parties)!

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