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What temperature for sous vide pork tenderloin?

By Paulo de VriesLast verified 2026-05-214 sources~3 min readhigh consensus

What we know

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).

4 variables shift this number4 cited sources3 common mistakes addressed~3 min read read below

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The full answer

Why pork temperature recommendations changed

In 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.

For sous vide pork, this means temperatures previously considered "rare" are now safe + delicious.

Temperature range for sous vide pork tenderloin

Temperature	Texture	Color	Use
130°F (54°C)	Very tender, soft-rare	Bright pink throughout	NOT recommended for safety margin
135°F (57°C)	Tender, slightly firm	Pink	Restaurant rare, safe with time
140°F (60°C)	Tender + juicy, USDA-safe at this internal	Light pink	RECOMMENDED most popular
145°F (63°C)	Tender + traditional medium	Faint pink	Traditional "doneness"
150°F (66°C)	Slightly firm	White	Drier; less recommended
160°F (71°C)	Firm, traditional well-done	White	Older-style USDA target (excessive)

Recommended: 140°F (60°C) for 2 hours

This 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.

Time table by thickness

Tenderloin thickness	Time at 140°F	Time at 145°F
1 inch	1.5-2 hours	1-2 hours
1.5 inches	2-3 hours	1.5-2.5 hours
2 inches	3-4 hours	2-3 hours

Salt + dry brine first

For 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.

Aromatic additions in the bag

Rosemary + garlic + lemon zest (classic)
Dijon mustard + thyme + black pepper
Brown sugar + smoked paprika + cumin (gives porchetta-style)
Soy + ginger + sesame (Asian)

Add 1-2 tbsp butter or olive oil to the bag for richer mouthfeel + better post-cook sear.

Post-cook sear is essential

Sous vide alone produces unappealing pale meat. After cooking: 1. Remove from bag, pat completely dry with paper towels 2. Sear in screaming-hot pan (cast iron, 500°F+) with high-smoke-point oil 3. 1-2 minutes per side for full surface browning 4. Tenderloin is small + sears fast — don't overcook the interior 5. Optional: torch finish for spotty char crust

Slicing

Slice 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.

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.

Time ranges by condition

Condition	Duration	Note
140°F / 60°C (recommended)	1-4 hours	USDA-safe internal; light pink; juicy
135°F / 57°C	2-4 hours	Restaurant-style rare; safer with longer time
145°F / 63°C	1-3 hours	Traditional doneness; faint pink
150°F / 66°C	1-2 hours	Firmer; drier

What changes the time

Thickness. 1": 1.5-2 hours. 1.5": 2-3 hours. 2": 3-4 hours.
Pre-brine. Dry brine 1-2 hours before bagging adds 10-15% juiciness
Garlic in bag. Whole raw garlic in vacuum bag > 4 hours = botulism risk. Use garlic powder or pre-cooked garlic for longer cooks.
Resting after sear. Not needed — interior is already at target temperature; slice immediately

Common questions

Is pink pork safe?

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).

Why does sous vide pork sometimes taste "off"?

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.

Can I sous vide a whole pork tenderloin without slicing?

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.

Sources

We cite primary research, expert practice, and authoritative reference. Higher-tier sources weighted heavier. See methodology.

Tier 1 · peer-reviewed / governmentalTier 2 · editorial referenceTier 3 · named practitioner

T1USDA FSIS — Pork Cooking Recommendations (2011 update) — Government 145°F safe internal temp standard
T1Modernist Cuisine — Sous Vide Pork — Lab-tested pork temperature/time matrices
T2Serious Eats — Sous Vide Pork Tenderloin — López-Alt tested home recipe with temperature explanation
T2Chef Steps — Sous Vide Pork — Authoritative published sous vide reference

Books referenced in this answer

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Modernist Cuisine — Nathan MyhrvoldFind on Amazon

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What could change this answer

honest uncertainty

We don’t know your specific equipment, ingredient batch, or environment. This answer is the best directional estimate from cited sources. Here’s where it’s less certain:

4 factors shift the answer. Your specific thickness, pre-brine, garlic in bag (and more) can move this estimate in either direction. The table below shows the documented ranges.
Range spans 4 documented conditions. Pick the row that matches your scenario; halfway between two rows is your best estimate. The widest condition you can imagine is the safer upper bound.
Treat as a directional starting point. Real-world equipment, ingredient batch, and ambient conditions cause natural variance the table cannot capture. Use sensory checks (sight, smell, touch, internal temperature when relevant) alongside this answer — not instead of it.
Backed by 4 cited sources — verify if precision matters. See the Sources section for primary references. Cross-check the cited materials when stakes are high: commercial production, food safety, allergens, dietary or medical considerations.
Verified 100 days ago. If you found a better-sourced answer or our answer no longer matches reality, tell us — corrections are public and dated. The page exists to be accurate, not to be unchanged.

Cite this page

de Vries, P. (2026). What temperature for sous vide pork tenderloin?. AskedWell. Retrieved 2026-08-29, from https://askedwell.com/pages/what-temperature-for/sous-vide-pork-tenderloin

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Last verified: 2026-05-21 · Published 2026-05-21

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