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    Home » Pork

    Sous Vide Pork Tenderloin with Pineapple Glaze

    Published: Sep 14, 2021 · Modified: Feb 5, 2022 by Diana Reis · This post may contain affiliate links

    ↓ Jump to Recipe

    Tender and juicy with the perfect pineapple glaze, this sous vide pork tenderloin is the sweet and savory dish that you’ll keep on repeat.

    close up sliced pork tenderloin

    This lean cut is a prime candidate for sous vide cooking. Lean meat is easy to dry out and overcook, but with an immersion circulator, you never have to worry about that again. 

    Lean meats, like tenderloin, do not require long cooks in the sous vide because you don’t need to render heavy fats or break down tough tissues. The primary benefit of the water bath is complete temperature control. You can have your beautiful loin strip at exactly the temperature you want to eat completely hands off it in two hours.

    I love this marinade and glaze as well. You can head straight to your pantry for the ingredients, and cook up a gourmet main dish on a shoestring budget. 

    Serve this Sesame Grilled Bok Choy, Bacon Fried Rice, or Watermelon Cucumber Salad with Feta.

    Contents hide
    Make this recipe, because...
    Ingredients
    Instructions
    FAQs
    Helpful Tips
    Related Recipes
    📖 Recipe
    Pineapple Glazed Pork Tenderloin Sous Vide
    Sous Vide Pork Tenderloin with Marinade
    Pineapple Glaze
    Sous Vide Pork Instructions
    Pineapple Glaze Instructions

    Make this recipe, because...

    Pork tenderloin is a delicious and inexpensive cut that is easy to cook and delicious to eat. 

    Each package comes with two loin strips making it a perfect portion for a big family or meal prep.

    The final result has such a tender texture that you’ll never need a steak knife. 

    The pineapple soy sauce marinade is delicious, adds light flavor, and helps create a beautiful caramelized crust once the pork is seared. 

    The sweet and tangy pineapple glaze is the final touch. It is made in the same pan used to sear the tenderloin. It is the perfect pour over sauce and clings beautifully to every bite.

    Ingredients

    Sous Vide pork tender loin pineapple glaze instructions
    • Pork Tenderloin- Long, boneless cut of pork that is lean and inexpensive.
    • Crushed Pineapple- Canned pineapple is great for sweet and savory marinades. It adds a nice tangy flavor and it's easy to keep on hand.
    • Soy Sauce- This adds great savory flavor without over-salting. It is another easy pantry staple that is great for marinades and glazes.
    • Brown Sugar- A little bit of sugar helps brown the pork tenderloin and balances the salt and tanginess. 
    • Cornstarch- This adds no flavor, but thickens the pineapple glaze so that it clings to each and every bite.

    Instructions

    Step 1

    • Set up the sous vide bath and preheat the water to the desired cooking temperature.
    • Strain canned crushed pineapple and reserve the juice. Then, add crushed pineapple, soy sauce, brown sugar and garlic to a vacuum bag or sealable food storage bag. 
    • Next, lay the two tenderloin strips in the bag, and seal.
    • Place the pork into a preheated water bath for 2 hours.
    step 1- seal pork and marinade in bag
    DonenessTemperature RangeCook Time
    Rare120°-128°1-2 Hours
    Medium Rare129°-134°1-2 Hours
    Medium134°-144°1-4 Hours
    Medium Well145°-155°1-4 Hours
    Well 156° and up1-4 Hours
    When cooking at temperatures under 130°F, 2 hours is the maximum cook time for safe cooking methods.

    Step 2

    • Remove the cooked pork from the sous vide. Open the bag, drain off excess juices, and pat the pieces dry.
    • Heat a large skillet on medium-high heat and add canola oil to the pan.
    • Sear the tenderloin on each side for approximately 1-2 minutes per side.
    step 2- sear cooked tenderloin

    Step 3

    • In a small bowl, mix pineapple juice, soy sauce, brown sugar, minced garlic, and cornstarch together. Make sure the cornstarch is fully dissolved. 
    • Add the glaze to the pan as you are searing the second side of the pork tenderloin. 
    • Let the glaze come to a low simmer to thicken. 
    • Turn the pork over in the cooked glaze to get an even coat on each side. 
    • Then remove it from the pan and let rest covered with foil. 
    step 3- make glaze in same pan as pork

    Step 4

    • Once the seared pork has rested for at least 10 minutes, slice into half inch pieces. 
    • Drizzle the remaining glaze over the top of the sliced pork and serve.

    FAQs

    Should I marinade sous vide pork tenderloin in advance?

    There is no need to marinade the tenderloin pieces in advance, however, lean pork does well with some seasoning or marinade in the sous vide bag. This is because it only needs to be cooked for a short amount of time and we don’t have to worry about acids and salts ruining the texture of the meat during a long cook. 

    How do you slice pork tenderloin?

    Pork tenderloin is a nice easy cut to slice because the grain all follows one direction. Once the meat has rested, start at the narrow end, and slice ½-¾ inch pieces at a slight angle across the entire strip.

    How long can I cook sous vide pork tenderloin with marinade?

    With a liquid marinade in the bag, I always add a little extra time. This is because the marinade will need to reach temperature before the meat begins to cook. A plain pork tenderloin would need a minimum of one and a half hours. I add an extra half hour to account for heating the liquids, making it a minimum of two hours and a maximum of four.

    Helpful Tips

    • Make up the marinade and the glaze at the same time. You are using the same ingredients and this will prevent your making the same mess twice. 
    • Arrange the tenderloin strips in the bag as straight as possible. If they are bent when they cook in the bag, they will come out firmly bent. If you cannot fit both pieces into one bag, then divide the marinade and use two.
    • I had to turn my pieces at an angle to be straight. I then needed to raise the water level on my large pot to make sure both pieces were completely covered.
    • The great thing about the sous vide technique is that you can achieve exactly the doneness you are aiming for with now guess work. My preference for pork is a true medium of 140°. At this temperature there is just the faintest pink throughout the meat. the slices are slightly firm and very juicy.
    DonenessTemperature RangeCook Time
    Rare120°-128°1-2 Hours
    Medium Rare129°-134°1-2 Hours
    Medium134°-144°1-4 Hours
    Medium Well145°-155°1-4 Hours
    Well 156° and up1-4 Hours
    When cooking at temperatures under 130°F, 2 hours is the maximum cook time for safe cooking methods.
    two tenderloins on white platter

    Related Recipes

    • Ribeye Steak Sous Vide
    • Sous Vide Tri Tip with Southwest Seasoning
    • Oven Roasted Pork Tenderloin with Dijon Balsamic Glaze
    • Sous Vide Sausage with Beer Gravy

    📖 Recipe

    pineapple pork tenderloin feature

    Pineapple Glazed Pork Tenderloin Sous Vide

    Tender and juicy with the perfect pineapple glaze, this sous vide pork tenderloin is the sweet and savory dish that you’ll keep on repeat.
    5 from 8 votes
    Print Pin Rate
    Course: Dinner, Main Course, Main Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 2 hours hours 5 minutes minutes
    Total Time: 2 hours hours 20 minutes minutes
    Servings: 6
    Calories: 297kcal
    Author: Diana Reis

    Equipment

    • Immersion Circulator
    • Large Pot
    • Food storage or Vacuum Bags

    Ingredients

    Sous Vide Pork Tenderloin with Marinade

    • 2.5 lbs Pork Tenderloin two strips
    • ¼ Cup Crushed Pineapple reserve juice for glaze
    • ¼ Soy Sauce
    • 2 Tablespoons Brown Sugar
    • 3 Clove Garlic minced
    • 1 Tablespoon Canola Oil for searing

    Pineapple Glaze

    • ½ Cup Pineapple Juice reserved from can
    • ¼ Cup Soy Sauce
    • 1 Teaspoon Cornstarch
    • 1 Tablespoon Brown Sugar
    • 1 Clove Garlic minced

    Instructions

    Sous Vide Pork Instructions

    • Set up the sous vide bath and preheat the water to the desired cooking temperature.
    • Strain canned crushed pineapple and reserve the juice. Then, add crushed pineapple, soy sauce, brown sugar and garlic to a vacuum bag or sealable food storage bag.
    • Next, lay the two tenderloin strips in the bag, and seal.
    • Place the pork into a preheated water bath for 2 hours.
    • Remove the cooked pork from the sous vide. Open the bag, drain off excess juices, and pat the pieces dry.
    • Heat a large skillet on medium-high heat and add canola oil to the pan.
    • Sear the tenderloin on each side for approximately 1-2 minutes per side.

    Pineapple Glaze Instructions

    • In a small bowl, mix pineapple juice, soy sauce, brown sugar, minced garlic, and cornstarch together. Make sure the cornstarch is fully dissolved.
    • Add the glaze to the pan as you are searing the second side of the pork tenderloin.
    • Let the glaze come to a low simmer to thicken.
    • Turn the pork over in the cooked glaze to get an even coat on each side.
    • Then remove it from the pan and let rest covered with foil.
    • Once the seared pork has rested for at least 10 minutes, slice into half inch pieces.
    • Drizzle the remaining glaze over the top of the sliced pork and serve.

    Notes

    Should I marinade sous vide pork tenderloin in advance?
    There is no need to marinade the tenderloin pieces in advance, however, lean pork does well with some seasoning or marinade in the sous vide bag. This is because it only needs to be cooked for a short amount of time and we don’t have to worry about acids and salts ruining the texture of the meat during a long cook. 
    How do you slice pork tenderloin?
    Pork tenderloin is a nice easy cut to slice because the grain all follows one direction. Once the meat has rested, start at the narrow end, and slice ½-¾ inch pieces at a slight angle across the entire strip.
    How long can I cook sous vide pork tenderloin with marinade?
    With a liquid marinade in the bag, I always add a little extra time. This is because the marinade will need to reach temperature before the meat begins to cook. A plain pork tenderloin would need a minimum of one and a half hours. I add an extra half hour to account for heating the liquids, making it a minimum of two hours and a maximum of four.
    Tips
    • Make up the marinade and the glaze at the same time. You are using the same ingredients and this will prevent your making the same mess twice. 
    • Arrange the tenderloin strips in the bag as straight as possible. If they are bent when they cook in the bag, they will come out firmly bent. If you cannot fit both pieces into one bag, then divide the marinade and use two.
    • I had to turn my pieces at an angle to be straight. I then needed to raise the water level on my large pot to make sure both pieces were completely covered.
    • The great thing about the sous vide technique is that you can achieve exactly the doneness you are aiming for with now guess work. My preference for pork is a true medium of 140°. At this temperature there is just the faintest pink throughout the meat. the slices are slightly firm and very juicy.
    •  

    Nutrition

    Calories: 297kcal | Carbohydrates: 11g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 643mg | Potassium: 817mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @DianDeliciousB or tag #DeliciousByDesign!

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    Comments

      5 from 8 votes (2 ratings without comment)

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      Recipe Rating




    1. Patty at Spoonabilities says

      September 15, 2021 at 4:32 pm

      5 stars
      These tenderloins are perfect! I'm loving the marinade and how easy it is to prepare this fabulous dinner. A total hit in our home!

      Reply
    2. Rika says

      September 15, 2021 at 5:05 pm

      5 stars
      The meat is so juicy and flavorful. I've learned a lot from this recipe.

      Reply
    3. Aimee Mars says

      September 15, 2021 at 5:58 pm

      5 stars
      Okay, I'm pulling my sous vide back out! I haven't used it in forever and this is the perfect recipe to get it going again. I think pork tenderloin is one of my favorites for dinner and adding pineapple glaze sounds next level.

      Reply
    4. Mindee Taylor says

      September 15, 2021 at 5:59 pm

      5 stars
      So tender and juicy! It make the perfect Sunday dinner!

      Reply
    5. Petro says

      September 15, 2021 at 6:09 pm

      5 stars
      Looks amazing! My husband is a fan of pork tenderloin recipes, he'll love this!

      Reply
    6. Tara says

      September 15, 2021 at 6:21 pm

      5 stars
      Oh yum! You had me at perfect pineapple glaze! This pork tenderloin looks absolutely amazing. I love all those flavors.

      Reply
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    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

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