Sous Vide Pork Tenderloin (140°F for 90 Minutes)
By Samantha Brooks · Sous-Vide Specialist · Updated 2026-05-08
1-1.5 lb pork tenderloin sous vide at 140°F for 90 minutes, then seared. Salt only. The leanest pork cut, cooked perfectly without drying.
Carnivore sous vide pork tenderloin is a 1.25-pound pork tenderloin sealed with 1 teaspoon of salt, cooked in a 140°F water bath for 90 minutes, then seared in cast iron at 500°F for 90 seconds per side. The lean cut (3g fat per 100g raw) is the highest-risk pork for overcooking — sous vide eliminates the dryness risk because the water bath cannot exceed 140°F. Salt is the only seasoning. A 5-ounce cooked serving delivers 32g protein, 5g fat, and 180 calories — the leanest pork option in the recipe library. Pork tenderloin costs $5 to $9 per pound; a 1.25-pound tenderloin yields 4 servings at roughly $2 each. The result is pork tenderloin pink edge to edge with a hard sear, juicier than any oven method can produce. Pull the bag at 90 minutes minimum; can hold up to 4 hours at temperature without quality loss.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 5 oz pork tenderloin cooked (per serving) | 32g | 4g | 160 |
| ¼ tbsp butter (per serving) | 0g | 3g | 25 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 32g | 5g | 180 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Trim any silver skin from the tenderloin with a sharp paring knife. Pat dry.
- 2
Apply 1 tsp coarse salt to all sides.
- 3
Vacuum-seal in a sous vide bag.
- 4
Set sous vide circulator to 140°F. Submerge tenderloin and cook for 90 minutes.
- 5
Remove from bag. Pat the surface completely dry — wet surface ruins the sear.
- 6
Heat a 12-inch cast iron skillet over high heat until smoking.
- 7
Add 1 tbsp butter. Sear the tenderloin on all four sides — 90 seconds per side, total 6 minutes — until the exterior is deeply browned.
- 8
Transfer to cutting board. No rest needed. Slice in ½-inch medallions across the grain.
Nutrition per Serving
Frequently Asked Questions
Why is sous vide so much better for pork tenderloin?
Pork tenderloin is the leanest commonly-cooked pork cut at 3g fat per 100g raw. Lean cuts have no thermal buffer — they go from juicy to dry within a 5-degree window. Oven roasting at 425°F means the surface heats fast and the interior chases doneness, often overshooting before the cook ends. Sous vide locks the entire cut at exactly 140°F (impossible to overshoot) and pasteurizes through extended hold time. The sear afterward adds the crust without changing internal temperature.
How long can I leave it in the bath?
90 minutes minimum (for pasteurization at 140°F). Up to 4 hours without quality loss. Beyond 4 hours, the lean cut starts to take on a slightly mushy texture as enzymatic breakdown extends. For dinner-party logistics, you can start the cook 3 to 4 hours before serving, and the meat waits at temperature until you're ready to sear. This flexibility is the practical advantage of sous vide for entertaining.
Sous vide pork loin vs sous vide pork tenderloin?
Different cuts, different times. Pork loin is a 3-to-5-pound roast that cooks for 4 hours at 140°F. Pork tenderloin is a 1-to-1.5-pound smaller leaner muscle that cooks for 90 minutes at the same temperature. The shape difference is pronounced — loin is 4 inches thick and roast-shaped; tenderloin is 2 inches thick and elongated. Don't confuse the two; the cook times are different.
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