Sous Vide Pork Tenderloin with Pineapple Glaze

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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.

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.

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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

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.

*Doneness*	*Temperature Range*	*Cook Time*
Rare	120°-128°	1-2 Hours
Medium Rare	129°-134°	1-2 Hours
Medium	134°-144°	1-4 Hours
Medium Well	145°-155°	1-4 Hours
Well	156° and up	1-4 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 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 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.

*Doneness*	*Temperature Range*	*Cook Time*
Rare	120°-128°	1-2 Hours
Medium Rare	129°-134°	1-2 Hours
Medium	134°-144°	1-4 Hours
Medium Well	145°-155°	1-4 Hours
Well	156° and up	1-4 Hours