A simple recipe using one of the best pork cuts, cooked sous vide.

Garlic and thyme pork tenderloin (SV)
Pork tenderloin fillet
Servings:Serves 4
Calories per serving:112
Ready in:Up to 8 hours, 15 minutes
Prep. time:15 minutes
Cook time:Up to 8 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:27th December 2014

Best recipe review



As good as a Michelin 5 star meal



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the water bath to 56.5°C (149°F) for medium rare or 60°C (140°F) for medium


  1. Pat dry the pork.
  2. Smear with the garlic powder. thyme and pepper. Sprinkle with salt if desired at this stage (see Chef's notes below).
  3. Place in a suitable vacuum packing bag and seal.
  4. Put into the bath and cook for a minimum of 2 hours and a maximum of 8 hours.
  5. Remove from the bag and drain.
  6. In the meantime, preheat oil in a frying pan as hot as you can.
  7. Season with salt if you have not previously done so.
  8. Sear the meat for a minute each side until browned.
  9. Pat dry, rest for a few minutes, the cut into slices.

Serving suggestions

As part of a main course, serve with roast potatoes or mash, vegetables and onion gravy. Alternatively serve hot or cold as a snack or tapa with salad and/or a salsa


Use oregano or marjoram instead of the thyme

Chef's notes

Season with salt by all means, BUT if a) you are not starting the cooking process straight away or b) cooking for a long period or c) using the cook-chill method, it would be better to salt just before searing. Contact between meat and salt for a longer length of time may cause the meat to be dry.

See also

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