Sous-vide pork tenderloin cooking: why color isn't a key indicator
Many of us rely on color to tell when pork is done, assuming white meat means safe meat. But color alone isn’t a reliable guide and often leads to dry or undercooked pork. Instead, temperature is the key to perfectly cooked pork tenderloin. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert: a precise cooking method that uses controlled temperature to guarantee juicy, tender results every time. Say goodbye to guesswork and discover how sous-vide can take your pork tenderloin to the next level.
Why color isn’t the best guide for cooked pork tenderloin?
We’re typically told pork is “done” when it’s fully white, but color may lead to dry or undercooked meat. Pork can look cooked outside but remain underdone inside, and cutting into it to check color drains juices. Instead of relying on color, the real key is temperature.
The importance of temperature in sous-vide pork tenderloin cooking
Sous-vide cooking eliminates guesswork by precisely controlling temperature. Pork is sealed in an airtight bag and cooked in a water bath at a consistent temperature, ensuring even cooking from edge to center.
For pork tenderloin, ideal sous-vide temperature is 66 °C, allowing you to customize the texture from tender to firmer. This gentle method not only prevents overcooking but also locks in natural juices, delivering consistently juicy, flavorful pork without relying on color.
Step-by-step guide to sous-vide pork tenderloin cooking
Gather your tools: you’ll need a sous-vide cooking machine, a vacuum sealer, and vacuum cooking bags.
The vacuum bag acts like a second skin, protecting food from outside elements like heat, water, microbes, and bacteria, while keeping it completely safe. The bag creates a barrier without any chemical exchange between the bag and the food, ensuring no health risks and preserving the quality and taste of your ingredients.
Prepare and seal the pork belly: place the seasoned pork ternderloin in a vacuum cooking bag.
For seasoning, use salt, pepper, herbs like rosemary or thyme, and garlic for extra flavor.
You can also add a bit of olive oil or butter for extra richness. Seal tightly, using a vacuum sealer.
Always start with chilled (refrigerator-temperature) pork tenderloin for sous-vide, but never frozen. If the pork is frozen, make sure to fully thaw it before cooking for the best, most even results.
Pasteurization: submerge the bag in simmering water at 83 °C for 4 minutes
Set the temperature: fill the sous-vide machine with water and set up the temperature to 66 °C.
Cook the pork belly: submerge the bag in the water at 66 °C for 36 hours.
Cooling step, the 10/10/2 rule: 10 minutes at room temperature, then 10 minutes in cold tap water, finally 2 hours in an ice bath.
Regenerate before eating: if you want to eat it hot, submerge the bag in water at 58 °C for 10 minutes. It is also possible to eat it cold, with mustard and gherkins, for example.
Serve and enjoy! Serve the pork tenderloin as it is or with your favorite side dishes.
Common mistakes to avoid with sous-vide pork tenderloin cooking
Sous-vide is reliable, but a few mistakes can impact results. Here’s how to avoid them:
Not sealing the bag properly: any air in the bag can cause uneven cooking. Use a vacuum sealer with vacuum cooking bags to remove all air.
Setting the wrong temperature: stick to recommended temperature. Correct temperature ensures the ideal pork texture.
Failing the cooling steps: properly cooling sous-vide pork is essential if you plan to store it for later. Cooling helps preserve texture and flavor and ensures food safety for future use.
The perfect doneness awaits you with sous-vide pork tenderloin cooking
Sous-vide cooking takes the guesswork out of achieving perfectly cooked pork tenderloin, delivering juicy, tender results every time. By focusing on temperature rather than color, sous-vide ensures your pork reaches the exact doneness you prefer, without the risk of overcooking or drying out. From tender, juicy chops to traditionally firm textures, sous-vide gives you complete control over flavor and texture.
If cooking pork tenderloin sous-vide still sounds a bit complex, why not get hands-on experience? Join our expert Cyrille in a dedicated sous-vide workshops, where you’ll learn all the tips and tricks to mastering sous-vide cooking and debunk any remaining myths!
And if you’re ready to master sous-vide cooking for more than just pork tenderloin, check out our tips and tricks for cooking sous-vide salmon, beef steak, chicken breast, or even carrots. Each guide offers expert advice for perfect results every time!
Discover the chef behind the sous-vide expertize at EHL Lausanne : Cyrille Lecossois
Senior Lecturer — EHL Practical Arts at EHL Hospitality Business School on Lausanne Campus
Mr. Cyrille Lecossois teaches culinary arts and restaurant service courses at EHL. He originally trained as a cook and obtained professional certificates in culinary arts and hotel and restaurant operations. He began his career in restaurants in France, as a cook, or line cook and then gained international experience by working for Club Mediterranée (Club Med) in various locations over a period of six years.
Arriving in Switzerland for family reasons, Cyrille worked in a restaurant at the top of Montreux, and then in a five-star hotel restaurant in Montreux. He joined EHL in 2001, occupying different positions from culinary instructor to executive chef. Since then, he has added a new dimension to his career by focusing on developing and implementing highly effective teaching and learning methodology for higher education and the practical arts subjects that he teaches.
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