Sous vide beer-marinated pork tenderloin

Looking for a flavorful pork recipe that's perfect for barbecue season, or a relaxed weekend dinner? This sous vide beer-marinated pork tenderloin combines the rich malt notes of beer with garlic, mustard, and herbs to create a juicy, tender pork dish packed with flavor.

The beer marinade helps build depth and character, while the sous vide method ensures the pork stays perfectly moist from edge to edge. Finished with a quick sear on the grill or in a hot pan, this recipe delivers restaurant-quality results with minimal effort.

Ingredients

Pork tenderloin

• 600–800 g pork tenderloin
• 250 ml dark or amber beer
• 2 garlic cloves, crushed
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 1 tsp fresh thyme leaves

Optional serving sauce

• 2 tbsp cooking juices from the bag
• 1 tsp Dijon mustard
• 1 tsp honey

Equipment

• Sous vide stick
• Vacuum sealer
• Vacuum bags 
• Sousvide waterbowls
• Cast iron pan, barbecue, or grill

Preparation method

1. Prepare the marinade

In a bowl, combine the beer, garlic, Dijon mustard, brown sugar, olive oil, smoked paprika, salt, pepper, and thyme.

Whisk until the sugar has dissolved and the ingredients are well combined.

2. Marinate the pork

Place the pork tenderloin in a vacuum bag and pour in the marinade.

Seal the bag and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to penetrate the meat and creates a richer final result.

3. Cook sous vide

Preheat your sous vide water bath to 60°C.

Submerge the sealed pork tenderloin completely and cook for 2 hours.

The gentle cooking process keeps the pork exceptionally juicy while preserving its tenderness.

4. Prepare the finishing sauce (optional)

Remove the pork from the bag and reserve a few tablespoons of the cooking liquid.

Whisk the reserved liquid together with Dijon mustard and honey for a quick serving sauce.

5. Sear the pork

Pat the pork completely dry with paper towels.

Heat a cast iron pan, barbecue, or grill until very hot.

Sear the pork for 45–60 seconds per side until a golden-brown crust develops.

6. Slice and serve

Allow the pork to rest for 5 minutes before slicing.

Cut into medallions and drizzle with the optional sauce.

Serving suggestion

This beer-marinated pork tenderloin pairs beautifully with:

• Roasted potatoes
• Creamy mashed potatoes
• Red cabbage
• Honey-thyme carrots
• Grilled vegetables

Why sous vide is perfect for pork tenderloin

Pork tenderloin is naturally lean, which means it can dry out quickly when cooked traditionally.

Sous vide eliminates that risk by gently cooking the meat to an exact temperature. The result is juicy, tender pork with consistent doneness throughout, allowing the beer marinade to take center stage.

Looking for more pork inspiration?

Explore more elegant dishes in our sous vide recipe collection or discover helpful tips, guides, and seasonal ideas in our blog articles.