Sous Vide Pork Tenderloin with Mustard Cream Sauce

Ingredients

• 1 (about 450–680 g; 1–1½ lb)pork tenderloin
• al gustokosher salt
• al gustofreshly ground black pepper
• 6 sprigsfresh thyme
• 2garlic cloves, crushed
• 1shallot, sliced
• 1 tablespoon (15 ml)olive oil
• 60 ml (¼ cup)white wine
• 60 ml (¼ cup)heavy cream
• 2 tablespoonsDijon mustard
• 2 teaspoonsfresh thyme, finely chopped
• 2 teaspoonsfresh parsley, finely chopped
• to tastekosher salt and pepper

Instructions

1. 1

   Heat the water

   Fill a large pot or container with warm water. Set the immersion circulator to 60°C (140°F) for medium pork, or choose another doneness using your circulator's guidance.

2. 2

   Cook the pork

   Season the tenderloin generously with kosher salt and freshly ground black pepper. Put it in a vacuum-seal bag with the thyme sprigs, garlic and shallot, seal the bag, then cook in the water bath for at least 1 hour and up to 4 hours.

3. 3

   Dry the tenderloin

   Take the bag out of the water and remove the pork, reserving the liquid and discarding the aromatics. Pat the tenderloin dry with paper towels.

4. 4

   Sear the pork

   Heat the olive oil in a cast-iron or heavy-based frying pan. Turn the pork occasionally as it cooks, until browned on most sides, about 2–3 minutes in total.

5. 5

   Rest the meat

   Transfer the pork to a chopping board and leave it to rest.

6. 6

   Make the sauce

   Return the same pan to medium heat. Add the reserved bag liquid, wine and mustard, stirring and scraping up the browned bits from the pan. Simmer for 30 seconds, then stir in the cream, chopped thyme and parsley. Simmer until the sauce coats the back of a spoon.

7. 7

   Slice and serve

   Cut the pork diagonally into slices about 1.3 cm (½ inch) thick and serve with the sauce.

What is sous vide pork tenderloin?

Sous vide is a cooking method in which food is sealed in a bag and cooked in a temperature-controlled water bath. This American-style dinner pairs gently cooked pork with a pan sauce of Dijon mustard, wine and cream.

The pork cooks with thyme, garlic and shallot in the bag, while a brief sear adds browned flavour before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 327 calories, 33g protein, 4g carbs, 18g fat.

The pork provides most of the protein, while the cream and olive oil contribute much of the fat; the wine and shallot provide a small amount of carbohydrate. Pair a serving with vegetables and a modest portion of potatoes or another starch for a more balanced plate.

Why cook tenderloin sous vide?

Steady water temperature helps the tenderloin cook evenly from edge to centre. The recipe allows at least 1 hour in the bath, with up to 4 hours available if you need more flexibility.

Seasoning and aromatics

Salt and pepper: Season the pork generously before sealing so the meat is seasoned throughout.

Aromatics: Thyme sprigs, crushed garlic and sliced shallot flavour the pork as it cooks. They are discarded after the bag liquid is reserved for the sauce.

Getting a good sear

Dry surface: Pat the pork thoroughly with paper towels after removing it from the bag; this helps it brown rather than steam.

Hot pan: Use a cast-iron or heavy-based frying pan with the olive oil, and turn the meat until most sides are browned. The sear takes about 2–3 minutes in total.

How to finish the sauce

Pan flavour: Add the reserved bag liquid, wine and Dijon mustard to the searing pan, scraping up the browned bits as they loosen. Simmer this mixture for 30 seconds before adding the cream and herbs.

Texture cue: Keep the sauce at a simmer until it coats the back of a spoon, then serve it with the sliced pork.

Resting and serving

Rest: Move the seared pork to a chopping board before slicing so it has a short rest after cooking.

To serve: Cut diagonal slices about 1.3 cm thick and spoon over the mustard cream sauce. Potatoes or vegetables make a simple accompaniment.

Recipe notes & tips

• Check that the sealed bag stays submerged throughout the water-bath cook.
• Keep the reserved bag liquid for the sauce, but discard the thyme, garlic and shallot from the bag.
• Pat the pork dry well before searing to encourage browning.
• Scrape the browned bits into the sauce for extra savoury flavour.
• Slice the tenderloin diagonally just before serving.

Variations

• Add wholegrain mustard: Replace some of the Dijon with wholegrain mustard for a more textured sauce.
• Use another herb: Swap the parsley for finely chopped chives in the finished sauce.
• Change the wine: Use a dry white wine with a flavour you enjoy.
• Serve with greens: Add steamed or sautéed green vegetables alongside the pork.
• Add a potato side: Serve with boiled or roasted potatoes to make the meal more substantial.

Common mistakes to avoid

• Skipping the seasoning: Salt and pepper the tenderloin generously before it goes into the bag.
• Leaving the pork wet: Pat it dry before searing so the surface can brown.
• Crowding the sear: Use a pan large enough for the tenderloin to sit without being cramped.
• Burning the sauce: Keep it at a simmer after adding the cream rather than letting it boil hard.
• Slicing too soon: Rest the pork on a chopping board before cutting it.

How to store

Refrigerate leftover pork and sauce in a covered container for up to 3 days. Reheat gently in a pan over low heat until warmed through, taking care not to boil the cream sauce.

Frequently asked questions