Go Back
+ servings
5 from 5 votes
Sous Vide Pork Tenderloin with ginger, honey and rosemary sliced and on a white platter with carrots and rosemary garnish.
Sous Vide Pork Tenderloin with Ginger, Honey and Rosemary
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
If you've ever worried about over-cooking pork tenderloin and serving tough dry pork, you can stop worrying right now with this recipe. Cooking sous vide pork tenderloin will take away all your concerns. The gentle slow cooking delivers pork that is full of flavor AND moisture every time.
Course: Entrées
Cuisine: American
Keyword: Pork
Servings: 3
Calories: 408 kcal
  • 1 ½ pounds pork tenderloin
  • ¼ cup honey
  • 1 tablespoon olive oil
  • 1 tablespoon fresh ginger minced
  • 1 clove garlic minced
  • ½ lemon juiced
  • 2 sprigs fresh rosemary
  • 1 tablespoon fresh rosemary chopped
  • salt and freshly ground black pepper
  1. Pre-heat the sous vide water bath to 145°F.
  2. Season all sides of the pork tenderloin with salt and freshly ground black pepper.
  3. Combine the honey, olive oil, ginger, garlic, and lemon juice in a bowl and then pour it into a freezer zipper-sealable plastic bag. Add the pork tenderloin and massage it to coat it well with the marinade. Place the rosemary sprigs around the sides of the tenderloin. Remove as much of the air as possible from the bag by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
  4. Cook the pork in the sous vide bath for at least 1½ hours, or as long as 4 hours.
  5. Remove the pork tenderloin from the bag and dry it lightly with clean paper towels. Discard the rosemary sprigs, but reserve the cooking juices in the bag.
  6. Pre-heat a sauté pan over medium-high heat. Add a little olive oil to the pan and sear the pork tenderloin on all sides until nicely browned. Transfer the tenderloin to a cutting board, cover with foil and let it rest for a few minutes.
  7. Pour the reserved cooking juices into the sauté pan and bring to a simmer. Reduce the sauce for a few minutes until it has thickened. Add the chopped rosemary and season to taste. Slice the pork tenderloin and transfer the slices to a serving platter. Pour the sauce on top. Garnish with the fresh rosemary sprigs.
Nutrition Facts
Sous Vide Pork Tenderloin with Ginger, Honey and Rosemary
Amount Per Serving
Calories 408 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g15%
Cholesterol 147mg49%
Sodium 120mg5%
Potassium 930mg27%
Carbohydrates 25g8%
Sugar 23g26%
Protein 47g94%
Vitamin A 20IU0%
Vitamin C 9.8mg12%
Calcium 18mg2%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.