Sous Vide Pork Tenderloin With Rich Mustard Cream Sauce

What You’ll Need

For the Pork Tenderloin

• 1–1½ lb pasture raised pork tenderloin
• 1 tbsp olive oil and butter
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 cloves garlic, crushed
• 4 sprigs fresh thyme
• 1 shallot, sliced

For the Mustard Cream Sauce

• 1 tbsp butter
• ¼ cup dry white wine
• ¼ cup heavy cream
• 2 tbsp Dijon mustard
• 1 tsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt & pepper to taste

Optional Side Suggestions

• Garlic mashed potatoes
• Roasted carrots
• Green beans
• Sautéed kale

Let’s Cook

1. Season the Pork

Pat the pork tenderloin dry. Season all sides with: salt and pepper. Place into a vacuum-seal bag (or heavy-duty zip-top bag) along with: garlic, thyme, butter, sliced shallot, and olive oil. Seal the bag.

2. Sous Vide the Pork

Preheat your sous vide water bath to 140°F for a tender, juicy medium doneness. Submerge the sealed bag and cook for 1½ to 2 hours. Sous vide cooking allows pork tenderloin to cook evenly while retaining moisture and tenderness. Many sous vide cooks prefer temperatures between 135°F and 140°F for optimal texture and juiciness.

3. Remove & Dry

Remove pork from the bag. Reserve any liquid from the bag for the sauce. Pat the pork very dry with paper towels. Drying the exterior helps create a better crust during searing.

4. Sear the Pork

Heat a cast iron skillet over high heat. Add a small amount of oil. Sear the pork for 30–60 seconds per side until golden brown. Transfer to a cutting board and let rest while making the sauce.

5. Make the Mustard Cream Sauce

Reduce heat to medium. Add butter to the skillet. Pour in white wine and simmer for about 30 seconds, scraping up any browned bits. Add: reserved bag juices, heavy cream, Dijon mustard, thyme, and parsley. Simmer for 2–3 minutes until the sauce lightly thickens and coats the back of a spoon. Season with salt and pepper to taste. This quick pan sauce is one of the signature components of the original recipe and complements the mild flavor of pork exceptionally well.

6. Slice the Pork

Slice the pork tenderloin into medallions. Arrange on a serving platter or plates.

7. Finish & Serve

Spoon the mustard cream sauce over the pork. Serve alongside: mashed potatoes, roasted vegetables, or green beans.  Garnish with additional parsley and fresh thyme.