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Sous-vide Pork tenderloin served

Sous-Vide Pork Tenderloin with cream and dijon mustard

An easy recipe for sous-vide pork tenderloin with a simple cream and mustard sauce

Course Dinner, Main Course
Cuisine British
Keyword cream, Mustard, Parsley, Pork, rosemary, Sous-Vide, thyme
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 2
Calories 210 kcal
Author Fiona Maclean


  • 250 g Pork Tenderloin
  • 20 g Butter
  • 1 Shallot Finely diced
  • 1 tsp Dijon Mustard
  • 50 ml Cream
  • 100 ml Chicken Stock Or white wine
  • 3 sprigs Fresh Thyme
  • 3 sprigs Fresh Rosemary
  • 1 handful Fresh Parsley
  • Salt and Pepper


  1. Season the pork tenderloin with salt and pepper

  2. Press the sprigs of thyme and rosemary

  3. Place the tenderloin in a vacuum bag and seal

    Pork Tenderloin in Vacuum Pack
  4. Place the bag in the water bath with sous-vide set to 59C for a least one hour and up to four hours

    Sous-Vide Pork REcipe
  5. 10 minutes before you want to serve the sous-vide pork tenderloin, melt the butter in a skillet large enough to cook the tenderloin

  6. Soften the shallot and set to one side

  7. Take the tenderloin out of the water bath, carefully open and remove.

  8. Sear the tenderloin on all sides, adding more butter to the skillet as needed

  9. Remove the pork tenderloin and set to one side

  10. Add the stock or wine into the skillet, stir through the mustard and reduce down a little.

  11. Take the pan off the heat, add the cream and most of the parsley, reserving a little to garnish

  12. Warm through gently

  13. Slice the pork into thick medallions

  14. Serve the medallions with the sauce drizzled over the top and garnished with the remainder of the parsley

    Sous-vide Pork Tenderloin with broccoli and jacket

Recipe Video