Sous Vide Pork Tenderloin with Creamy Mustard-Tarragon Sauce
Sous Vide Pork Tenderloin with Creamy Mustard-Tarragon Sauce features ultra-juicy meat finished with a silky sauce that balances Dijon and whole-grain mustards with lemon, white wine, and a hint of tarragon. The richness of cream and butter rounds it out while bright acidity keeps each bite lively. Serve for a relaxed weekend dinner or an elegant date night centerpiece.
- Prep30 mins
- Cook55 mins
- Serves8
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Sous Vide Pork Tenderloin with Creamy Mustard-Tarragon Sauce, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 47 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 57 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 7
- Heart Health
- 63
- Metabolic
- 21
- Digestive
- 20
- Inflammatory
- 42
- Performance
- 31
- General Wellness
- 1
Prepare the thermocirculator and water bath as directed by the manufacturer. Set the thermocirculator to 135 degrees F (58 degrees C); for medium instead of medium-rare, set it to 145 degrees F (63 degrees C), and let the water bath reach the set temperature.
- 2
Combine the onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Microwave on high until the butter melts and the sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).
- 3
Place the tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage the bag to coat the meat evenly with the sauce, arranging the tenderloins in a single layer. Seal the bag with a vacuum sealer according to the manufacturer's directions.
- 4
Transfer the sealed tenderloins to the heated water bath with the thermocirculator; cover the vessel with aluminum foil to limit evaporation. Cook to the desired doneness, 45 to 50 minutes; the meat will be 135 or 145 degrees F (58 to 63 degrees C) when done, depending on the chosen doneness.
- 5
Remove the bag from the water bath, move the meat to a plate, and pat it dry with a paper towel. Rub with olive oil and sprinkle with pepper.
- 6
Heat a large nonstick skillet over medium-high heat. Sear the tenderloins until deeply browned on all sides, 3 to 4 minutes per side. Transfer to a cutting board to rest for 5 minutes. Wipe the skillet clean with a paper towel if any drippings are too dark.
- 7
Reduce the heat to medium. Add the remaining 3/4 cup mustard sauce to the skillet and bring to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add the cream and remaining 1/2 teaspoon tarragon, and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spatula, about 1 minute. Slice the tenderloins and serve with the sauce.
- Calories 334.85 kcal Moderate 17%
- Protein 20.93 g Good Source 42%
- Carbohydrate 11.46 g 4%
- Total Fat 20.99 g High 27%
- Saturated Fat 10.82 g High 54%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 105.52 mg High 35%
- Sodium 625.51 mg High 27%
- Dietary Fiber 2.18 g Low Source 8%
- Total Sugars 4.58 g --
- Added Sugars 0.64 g Low Source 1%
- Calcium 34.69 mg Low Source 3%
- Iron 0.7 mg Low Source 4%
- Potassium 93.58 mg Low Source 2%
- Vitamin A 168.91 mcg Moderate 19%
- Vitamin C 4.1 mg Low Source 5%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛
- Mustard
- Sulfites
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Sous Vide Pork Tenderloin with Creamy Mustard Tarragon Sauce is made with 15 ingredients and serves 8. It takes about 1 hr 25 mins and is rated medium. Key ingredients include Black Pepper, Dijon Mustard, Dried Tarragon, and Heavy Cream. Each serving provides about 334.85 kcal, and is a good source of protein.
Recipe Questions
- What is Sous Vide Pork Tenderloin with Creamy Mustard-Tarragon Sauce made of?
- The main ingredients are Black Pepper, Dijon Mustard, Dried Tarragon, Heavy Cream, Lemon. The full list of 15 is above.
- How long does it take to make Sous Vide Pork Tenderloin with Creamy Mustard-Tarragon Sauce?
- About 1 hr 25 mins in total: 30 mins to prepare and 55 mins to cook.
- How many calories are in one serving?
- One serving provides about 334.85 kcal. The full nutrition breakdown is above.
- Is Sous Vide Pork Tenderloin with Creamy Mustard-Tarragon Sauce easy to make?
- This recipe is rated medium, with 15 ingredients and 7 steps.
- Is Sous Vide Pork Tenderloin with Creamy Mustard-Tarragon Sauce healthy?
- Sous Vide Pork Tenderloin with Creamy Mustard-Tarragon Sauce has an easyChef Pro health score of 34/100. Per serving, it provides 334.85 calories and 20.93 g of protein, or 42% of the Daily Value. Worth noting per serving: sodium at 625.51 mg (27% of the Daily Value) and saturated fat at 10.82 g (54% of the Daily Value). It contains Citrus, Milk, Mustard, Sulfites, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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