Sous Vide - Pork Tenderloin

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“This turned out delicious. You can use any dry rub that you like but if you are looking for something that will fit the bill, try the one I recommend Sarasota's Pork Baby Back Ribs. You will need a Sous Vide cooking device and a vacuum sealer. Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher”
3hrs 15mins

Ingredients Nutrition

  • 1 whole pork tenderloin, approximately 1 #
  • 1 tablespoon seasoning, amount to taste
  • 1 tablespoon butter


  1. Fill and preheat the SousVide Supreme to 135F/56.5°C.
  2. Rub the tenderloin with your favorite seasoning rub then put into a cooking pouch.
  3. Add a pat of butter and vacuum seal.
  4. Submerge the pouch in the water oven and cook for 3 hours.
  5. Remove from the pouch, save the juices to dress your slices of pork at serving.
  6. Sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch.

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