Pork tenderloin is the healthiest cut of pork by far. Sous vide pork tenderloin is even more tender, juicy, and irresistible. If you want to save a few calories, pork tenderloin is a great choice. Skinless chicken breast is 139 calories per 3 oz serving. A 3 oz. serving of pork tenderloin is only 120 calories. It also has 23 grams of protein, only 3 grams of fat, and zero carbs.
Sous Vide Pork Tenderloin = More Flavor, More Tender, and More Juicy
Pork Tenderloin is clearly a healthy choice for yourself and your family. Sous vide pork tenderloin makes this healthy choice even easier to make. It makes this already tasty treat even more tender, juicier, and more flavorful. The sous vide process allows any home cook to infuse an enhanced natural flavor profile into any dish.
Sous Vide Pork Tenderloin = Simpler, More Convenient, and More Efficient
The sous vide process also lets you eliminate some typical steps from other cooking methods. The biggest timesaver is NOT having to brine the tenderloin overnight or for several hours before cooking. The mainstay of gourmet pork tenderloin prep has always been brining or soaking the meat in a salt solution for several hours or overnight. This is no longer needed with sous vide. The process itself makes the tenderloin more tender and delicious than brining ever could.
Below we included our 2 favorite low calorie pork tenderloin recipes: Asian Style and Cuban Style.
Asian Style Sous Vide Pork Tenderloin
1/4 cup Rice Wine Vinegar
1/4 cup Soy Sauce
1 tbsp Sesame Oil
1 tbsp Fresh Ginger (grated)
3 cloves Fresh Garlic (minced)
1 tbsp Chinese Five Spice
1 tbsp Sriracha Sauce (optional)
to taste Sesame Seeds (garnish)
- Put the pork tenderloin on countertop to allow to come up to room temp.
- Set sous vide cooker to 140° F. Allow water bath to come up to temp.
- Combine other ingredients in sous vide bag. This can be a vacuum seal bag, silicone bag, or Ziploc bag. Optional step: mix ingredients in a food processor or blender for 1 minute.
- Place tenderloin in bag with marinade. Seal bag with vacuum sealer or water displacement method. (If using vacuum sealer, we advise using the double bag method. First, you can use a sealed Ziploc bag for the marinade and meat. Then, you can use the vacuum sealer safely with no leakage.)
- Cook at 140° F. The time should be 1 hour per inch of thickness. For example, the average tenderloin is about 2.5 inches in diameter, so the cook time is 2.5 hours.
- Remove sous vide bag from water. Remove pork from bag.
- Allow to set. Pat dry with paper towel.
- Finish with searing: pan sear or use sous vide torch. (The tenderloin will be tender and delicious from the sous vide method. However, it will not look as delicious as it tastes. It’s vital to put a gorgeous finish on the outside. You can use a typical pan searing: high temperature for 3 minutes per side. You can also use a sous vide torch to put a nice, crispy, carmelized crust on your tenderloin.)
- Slice and Serve.