{"schema":"askedwell-answer-v1","url":"https://askedwell.com/pages/what-temperature-for/sous-vide-pork-tenderloin","question":"What temperature for sous vide pork tenderloin?","short_answer":"Sous vide pork tenderloin at 140°F (60°C) for 1-4 hours = slightly pink, juicy. Most popular: 140°F for 2 hours. For traditional doneness: 145°F (63°C) for 2-3 hours. USDA-safe: 145°F internal (down from 160°F since 2011).","long_answer":"**Why pork temperature recommendations changed**\n\nIn 2011, the USDA lowered safe pork internal temperature from 160°F to 145°F (with a 3-minute rest). This change reflected modern pig-farming + USDA-monitored trichinosis eradication. Modern pork is safe at much lower temperatures than your grandmother's pork.\n\nFor sous vide pork, this means temperatures previously considered \"rare\" are now safe + delicious.\n\n**Temperature range for sous vide pork tenderloin**\n\n| Temperature | Texture | Color | Use |\n|---|---|---|---|\n| 130°F (54°C) | Very tender, soft-rare | Bright pink throughout | NOT recommended for safety margin |\n| 135°F (57°C) | Tender, slightly firm | Pink | Restaurant rare, safe with time |\n| 140°F (60°C) | Tender + juicy, USDA-safe at this internal | Light pink | RECOMMENDED most popular |\n| 145°F (63°C) | Tender + traditional medium | Faint pink | Traditional \"doneness\" |\n| 150°F (66°C) | Slightly firm | White | Drier; less recommended |\n| 160°F (71°C) | Firm, traditional well-done | White | Older-style USDA target (excessive) |\n\n**Recommended: 140°F (60°C) for 2 hours**\n\nThis balances tenderness with safety + USDA recommendation. Pasteurization at 140°F takes ~1 hour for typical tenderloin thickness (1.5-2 inches). Holding for 2 hours gives margin + excellent texture.\n\n**Time table by thickness**\n\n| Tenderloin thickness | Time at 140°F | Time at 145°F |\n|---|---|---|\n| 1 inch | 1.5-2 hours | 1-2 hours |\n| 1.5 inches | 2-3 hours | 1.5-2.5 hours |\n| 2 inches | 3-4 hours | 2-3 hours |\n\n**Salt + dry brine first**\n\nFor best texture, salt the tenderloin 1-2 hours before bagging. The dry brine improves moisture retention by 10-15%. Apply 1/2-1 tsp salt per pound; pepper + spices optional.\n\n**Aromatic additions in the bag**\n\n- Rosemary + garlic + lemon zest (classic)\n- Dijon mustard + thyme + black pepper\n- Brown sugar + smoked paprika + cumin (gives porchetta-style)\n- Soy + ginger + sesame (Asian)\n\nAdd 1-2 tbsp butter or olive oil to the bag for richer mouthfeel + better post-cook sear.\n\n**Post-cook sear is essential**\n\nSous vide alone produces unappealing pale meat. After cooking:\n1. Remove from bag, pat completely dry with paper towels\n2. Sear in screaming-hot pan (cast iron, 500°F+) with high-smoke-point oil\n3. 1-2 minutes per side for full surface browning\n4. Tenderloin is small + sears fast — don't overcook the interior\n5. Optional: torch finish for spotty char crust\n\n**Slicing**\n\nSlice tenderloin against the grain into 1/4-1/2 inch medallions. Slice immediately after searing — no need to rest because the interior is already at target temperature.\n\n**Cross-reference:** see /pages/what-temperature-for/sous-vide-steak for steak sous vide + /pages/what-temperature-for/cooking-pork for traditional pork temperatures + /pages/how-long-does/curing-bacon for adjacent pork curing.","duration_iso":"PT2H","ranges":[{"condition":"140°F / 60°C (recommended)","duration":"1-4 hours","note":"USDA-safe internal; light pink; juicy"},{"condition":"135°F / 57°C","duration":"2-4 hours","note":"Restaurant-style rare; safer with longer time"},{"condition":"145°F / 63°C","duration":"1-3 hours","note":"Traditional doneness; faint pink"},{"condition":"150°F / 66°C","duration":"1-2 hours","note":"Firmer; drier"}],"variables":[{"name":"Thickness","effect":"1\": 1.5-2 hours. 1.5\": 2-3 hours. 2\": 3-4 hours."},{"name":"Pre-brine","effect":"Dry brine 1-2 hours before bagging adds 10-15% juiciness"},{"name":"Garlic in bag","effect":"Whole raw garlic in vacuum bag > 4 hours = botulism risk. Use garlic powder or pre-cooked garlic for longer cooks."},{"name":"Resting after sear","effect":"Not needed — interior is already at target temperature; slice immediately"}],"sources":[{"label":"USDA FSIS — Pork Cooking Recommendations (2011 update)","url":"https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/pork-roast-from-farm-table","note":"Government 145°F safe internal temp standard","tier":1},{"label":"Modernist Cuisine — Sous Vide Pork","note":"Lab-tested pork temperature/time matrices","tier":1},{"label":"Serious Eats — Sous Vide Pork Tenderloin","url":"https://www.seriouseats.com/sous-vide-pork-tenderloin","note":"López-Alt tested home recipe with temperature explanation","tier":2},{"label":"Chef Steps — Sous Vide Pork","url":"https://www.chefsteps.com/","note":"Authoritative published sous vide reference","tier":2}],"faq":[{"question":"Is pink pork safe?","answer":"Yes — USDA confirms 145°F (63°C) internal temperature with 3-minute rest is fully safe for whole pork cuts since 2011. Pink color at this temperature is normal + indicates juicy pork. Old \"well-done\" 160°F+ recommendations are now considered overcooking. Ground pork still requires 160°F (different rules due to surface-pathogen mixing during grinding)."},{"question":"Why does sous vide pork sometimes taste \"off\"?","answer":"Three causes: (1) Bag contamination — raw garlic, fresh herbs, or seafood in the same bag for 4+ hours can develop off-flavors or anaerobic spoilage. Use powder or pre-cooked aromatics for long cooks. (2) Pork freshness — older pork (>3 days from butcher) develops sulfur notes that intensify in vacuum-sealed cooking. (3) Too long at temperature — beyond 4 hours, proteins break down into mushy + faintly bitter texture."},{"question":"Can I sous vide a whole pork tenderloin without slicing?","answer":"Yes — whole tenderloin (1-2 lb) cooks evenly in 2-3 hours at 140°F. Bag it whole; the long thin shape ensures uniform heat penetration. After cook, slice into medallions for serving. Don't pre-slice + sous vide individual medallions — they overcook on the edges + lose moisture."}],"keywords":["sous vide pork tenderloin temperature","sous vide pork time","pork tenderloin 140","pink pork safe","sous vide pork"],"category":"cooking","date_published":"2026-05-21","date_modified":"2026-05-21","license":"CC-BY-4.0","attribution":"https://askedwell.com"}