Best Sous Vide Pork Tenderloin with Orange Chimichurri Sauce

Best sous vide pork tenderloin with orange chimichurri sauce. This recipe solves the problem of dry, overcooked meat. After making this many times, I know the best way to cook it. Juicy and full of flavor. Try this with my Classic Lowcountry Chicken Bog Recipe. If you love recipes like this, you’ll also enjoy Classic Lowcountry Chicken Bog Recipe for Easy Dinner and Hearty Cabbage Roll Soup with Ground Beef and Rice.

What You'll Need for Best Sous Vide Pork Tenderloin with Orange Chimichurri Sauce

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 (1.5 lb) pork tenderloin
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp coriander
• 1/4 tsp chili flakes
• 1 orange, zested and juiced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 1/2 tsp salt
• Optional: Fresh basil leaves
• Optional: Orange zest
• Optional: Toasted almonds
• Optional: Crushed red pepper flakes

How to Make Best Sous Vide Pork Tenderloin with Orange Chimichurri Sauce

1. Step 1: Preheat your sous vide water oven to 135°F (57°C).
2. Step 2: Season the pork tenderloin with salt, pepper, garlic powder, smoked paprika, cumin, oregano, coriander, and chili flakes.
3. Step 3: Place the pork tenderloin in a vacuum-sealed bag and cook in the sous vide water oven for 1.5 to 2 hours.
4. Step 4: While the pork cooks, prepare the orange chimichurri sauce.
5. Step 5: In a blender, combine the orange zest, juice, parsley, cilantro, garlic, olive oil, lemon juice, honey, soy sauce, Dijon mustard, and salt. Blend until smooth.
6. Step 6: Once the pork is done, remove it from the bag and pat it dry with paper towels.
7. Step 7: Heat a skillet over high heat and sear the pork tenderloin on all sides for 1-2 minutes to create a crispy exterior.
8. Step 8: Toss the pork with the orange chimichurri sauce and serve.

Storing & Reheating Best Sous Vide Pork Tenderloin with Orange Chimichurri Sauce

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Cook the pork tenderloin up to 2 days in advance and reheat before serving.

Freezing Best Sous Vide Pork Tenderloin with Orange Chimichurri Sauce

Freeze in a sealed container for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave on high for 2-3 minutes.

Recipe Notes

• Chef tip: Let the pork rest for 5 minutes before slicing to keep it juicy.
• Best substitution: If you don't have orange, you can use lemon or lime instead.
• Make-ahead: You can prepare the chimichurri sauce up to 2 days in advance.
• Scaling: Double or triple the recipe for larger gatherings.
• Troubleshooting: If the sauce is too thin, add a tablespoon of olive oil to thicken it.

Best Sous Vide Pork Tenderloin with Orange Chimichurri Sauce

⏱

Prep

15 min

🍳

Cook

2 hrs

⏳

Total

2 hr 15 min

🍽

Serves

4 servings

Ingredients

Main Ingredients

• 1 (1.5 lb) pork tenderloin
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp coriander
• 1/4 tsp chili flakes

Seasonings

• 1 orange, zested and juiced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 1/2 tsp salt

Optional Toppings

• Fresh basil leaves
• Orange zest
• Toasted almonds
• Crushed red pepper flakes

Instructions

1. Step 1: Preheat your sous vide water oven to 135°F (57°C).
2. Step 2: Season the pork tenderloin with salt, pepper, garlic powder, smoked paprika, cumin, oregano, coriander, and chili flakes.
3. Step 3: Place the pork tenderloin in a vacuum-sealed bag and cook in the sous vide water oven for 1.5 to 2 hours.
4. Step 4: While the pork cooks, prepare the orange chimichurri sauce.
5. Step 5: In a blender, combine the orange zest, juice, parsley, cilantro, garlic, olive oil, lemon juice, honey, soy sauce, Dijon mustard, and salt. Blend until smooth.
6. Step 6: Once the pork is done, remove it from the bag and pat it dry with paper towels.
7. Step 7: Heat a skillet over high heat and sear the pork tenderloin on all sides for 1-2 minutes to create a crispy exterior.
8. Step 8: Toss the pork with the orange chimichurri sauce and serve.

Notes

• Chef tip: Let the pork rest for 5 minutes before slicing to keep it juicy.
• Best substitution: If you don't have orange, you can use lemon or lime instead.
• Make-ahead: You can prepare the chimichurri sauce up to 2 days in advance.
• Scaling: Double or triple the recipe for larger gatherings.
• Troubleshooting: If the sauce is too thin, add a tablespoon of olive oil to thicken it.

Storage

• Fridge: Store in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze in a sealed container for up to 2 months.
• Oven reheat: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave on high for 2-3 minutes.
• Make ahead: Cook the pork tenderloin up to 2 days in advance and reheat before serving.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 25g
• Carbs: 10g
• Fiber: 2g
• Sugar: 5g
• Sodium: 600mg
• Cholesterol: 90mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Sous Vide Pork Tenderloin with Orange Chimichurri Sauce FAQs

A Warm Final Note

I can’t wait for you to try Best Sous Vide Pork Tenderloin with Orange Chimichurri Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!