Perfect Sous-Vide Pork Tenderloin Rosemary Garlic Every Time

Oh my gosh, let me tell you about the first time I tried sous-vide pork tenderloin with rosemary and garlic – it totally blew my mind! I’d always struggled with keeping pork tenderloin juicy, but this method? Pure magic. The rosemary and garlic infuse every single bite, and the texture… oh, the texture! It’s like cutting through butter. I swear, once you try this sous-vide pork tenderloin rosemary garlic combo, you’ll never go back to guessing games with oven temperatures. It’s foolproof, restaurant-quality goodness right in your kitchen. And the best part? That heavenly aroma of garlic and rosemary filling your house while it cooks – absolute perfection!

Why You’ll Love This Sous-Vide Pork Tenderloin Rosemary Garlic

Let me count the ways this recipe will steal your heart:

• Impossibly tender – Like cutting through silk with a fork
• Flavor-packed – Rosemary and garlic infuse every bite
• Foolproof – No more dry, overcooked pork disasters
• Restaurant-quality – Fancy enough for date night, easy enough for Tuesday
• Set-it-and-forget-it – Perfect for busy cooks (or lazy Sundays)

Trust me, this method turns pork tenderloin into something magical every single time.

Ingredients for Sous-Vide Pork Tenderloin Rosemary Garlic

Here’s your shopping list for pork perfection – every ingredient plays an important role:

• 1 pork tenderloin (about 1 lb) – Look for nice pink color with minimal silver skin
• 2 sprigs fresh rosemary – Trust me, fresh makes all the difference
• 3 cloves garlic, minced – Measure with your heart, but about 1 tablespoon
• 1 tbsp olive oil – For that perfect sear later
• 1 tsp salt – I use kosher for even seasoning
• ½ tsp black pepper – Freshly cracked if you have it

That’s it! Simple ingredients that create something extraordinary together. I sometimes throw in a pat of butter before sealing for extra richness – but shhh, that’s our little secret.

Equipment You’ll Need

Don’t worry – you don’t need a fancy kitchen for this! Just grab:

• Sous-vide machine – My little kitchen hero that makes magic happen
• Vacuum sealer or zip-lock bags – The water displacement method works great if you don’t have a sealer
• Cast iron skillet – For that perfect golden crust
• Meat thermometer – Just to double-check perfection (though sous-vide is so reliable!)

See? Nothing scary – just simple tools for restaurant-worthy results at home.

How to Make Sous-Vide Pork Tenderloin Rosemary Garlic

Okay, here’s where the magic happens! I’ll walk you through each step like I’m right there in your kitchen with you. Don’t stress – this method is WAY easier than you think, and the results will make you feel like a total pro chef.

Step 1: Season the Pork

First things first – pat your pork tenderloin dry with paper towels (moisture is the enemy of good seasoning!). Now, rub that beauty all over with minced garlic – I like to really massage it in for maximum flavor. Sprinkle evenly with salt and pepper – don’t be shy here, pork loves seasoning! Then just lay those rosemary sprigs right on top like you’re tucking it into bed.

Step 2: Sous-Vide Cooking

While your pork gets cozy with its seasoning, preheat your water bath to exactly 140°F (60°C). Now, carefully slip your pork into a vacuum-sealed bag or zip-lock (use the water displacement method if going zip-lock – just slowly lower it into the water to push out all the air before sealing). Drop it in the water bath and set your timer for 1.5 hours – go relax! The sous-vide will keep that temperature perfectly steady.

Step 3: Searing for Perfect Finish

When time’s up, remove your pork from the bag (save those amazing juices!) and pat it SUPER dry – this is CRUCIAL for getting that perfect crust. Heat your skillet screaming hot with olive oil until it just starts to smoke. Sear for 1-2 minutes per side until you’ve got that gorgeous golden-brown color. Want next-level flavor? Deglaze the pan with a splash of white wine after searing – instant fancy sauce!

Finally, resist temptation and let it rest for 5 minutes before slicing. I know, I know – but patience makes perfect pork!

Tips for Perfect Sous-Vide Pork Tenderloin Rosemary Garlic

After making this recipe dozens of times (okay, maybe hundreds – I’m obsessed!), here are my can’t-live-without tips:

• Pat it bone-dry before searing – moisture is the enemy of that perfect crust
• Don’t skip the rest – those 5 minutes let the juices redistribute evenly
• Sear hot and fast – you want color, not additional cooking
• Save those bag juices – drizzle over sliced pork for extra flavor magic
• Try butter-basting during the sear for extra richness (you can thank me later)

Follow these simple tricks, and you’ll get perfect pork every single time – pinky promise!

Serving Suggestions

Oh, the possibilities! My absolute favorite way to serve this sous-vide pork tenderloin is with crispy roasted potatoes and garlicky green beans – the flavors sing together. For lighter meals, a bright arugula salad with lemon vinaigrette cuts through the richness beautifully. And let’s be real – you can’t go wrong with classic creamy mashed potatoes to soak up all those delicious juices!

Storage and Reheating

Leftovers? (Lucky you!) Store slices in an airtight container in the fridge for 3-4 days. To reheat, my trick is a quick warm-up in a skillet over medium heat – just until heated through. For bigger portions, tuck it into a 300°F oven for about 10 minutes. Pro tip: Add a splash of broth when reheating to keep it juicy. Trust me, this pork makes killer next-day sandwiches too!

Nutritional Information

Okay, let’s talk numbers – but remember, these are estimates since pork sizes and exact ingredients can vary. For a generous ½-pound serving of this sous-vide pork tenderloin rosemary garlic magic:

• 250 calories – Pretty great for such a satisfying meal!
• 32g protein – Hello, muscle fuel
• 12g fat (only 3g saturated) – That’s the good olive oil doing its thing
• 0g sugar – Just pure savory goodness
• 600mg sodium – Mostly from our seasoning (worth it!)

Not too shabby for something that tastes this indulgent, right? And remember – these numbers don’t include any sides you might add.

Frequently Asked Questions

Can I use dried rosemary instead of fresh?
Oh honey, I get it – sometimes fresh herbs aren’t handy! While fresh rosemary is ideal (those oils make all the difference), you can use 1 teaspoon dried in a pinch. Just rub it between your fingers first to wake up the flavor. But trust me, next time you’re at the store – grab the fresh stuff!

Is searing really necessary?
Look, I won’t lie – you can skip it, but you’ll miss out on that gorgeous caramelized crust that takes this from good to “OMG!” The sear adds texture and depth of flavor in just 2 minutes. Don’t cheat yourself – it’s worth the extra pan!

Can I cook it longer than 1.5 hours?
The beauty of sous-vide? It’s super forgiving! At 140°F, you can go up to 4 hours safely – perfect for when life gets in the way. The texture just gets more tender (though beyond 4 hours it might get too soft). Set it and forget it!

What if I don’t have a vacuum sealer?
No worries – I used zip-lock bags for years! Just use the water displacement method: Slowly lower the bag into the water (keeping the top open) to push out air, then seal. Works like a charm – I’ve never had a leak!

Can I freeze the cooked tenderloin?
Absolutely! Cool it completely, then freeze in an airtight bag with all those flavorful juices for up to 3 months. Thaw overnight in the fridge, then give it a quick reheat in a pan. Still crazy tender – just like fresh!

Share Your Results

Alright, my fellow pork enthusiasts – I need to see your masterpieces! Did your sous-vide pork tenderloin turn out as dreamy as mine? Snap a photo of that perfect pink center and golden crust, and tag me on Instagram – I live for these foodie moments!

Got questions while making it? Drop them in the comments below and I’ll help troubleshoot like your personal sous-vide coach. And hey, if you discovered any brilliant tweaks (maybe a splash of balsamic? extra garlic? do tell!), share those too – we’re all learning together in this kitchen!

Nothing makes me happier than hearing “I made this and my family went crazy for it!” So don’t be shy – your cooking wins (and even the funny fails) deserve to be celebrated. Now go forth and sous-vide with confidence, my friends!

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