Pork Steak Sous Vide. Ultimate Fast Food.

Pork steak (or pork tenderloin to some) is a tricky enough cut of meat. If you want it moist, you risk serving it raw. If you err on the side of caution your meal could be as dry as my late grandmother’s sherry. This is one cut of meat where sous vide can really shine.

The sous vide method is not all about long cooking. You know the type who’s recipes involve throwing a leg of venison into the sous vide before spending an extended weekend with their in-laws in Vermont. This pork is fast food by comparison. The ingredients list is mercifully short too. Don’t be fooled by the brevity, it’s packed with layers of flavour.


  • 1 free range pork fillet.
  • 1 tablespoon of honey
  • 1 tablespoon of soy sauce
  • 1 tablespoon of whole grain mustard
  • 1 teaspoon of black pepper
  • 3cm / 1” piece of fresh ginger root

I just can’t resist a pouring shot.

Peel and chop the ginger nice and small. Slice the pork steak in half for convenience. Add all the ingredients to a sous vide bag and seal.

This is a pretty fancy Miele chamber vacuum. All good fun.

Pop it in the water bath at 58°C/135°F. The Vermonters will have to see you another time as this takes only an hour and a half.

The tenderloin looks pretty bland at this stage. Don’t be fooled.

Take the tenderloin from the bag and brown it on a medium hot pan. Remove to a chopping board. Add the bag marinade to the pan and reduce until it achieves a nice consistency.

Be careful of the heat of the frying pan. This is just as hot as one wants it.

Slice the pork and serve it with rice and a generous dollop of the sauce. For (relatively) fast food, this is a tender delight.

Perfectly cooked pork. This is a delight.

If you are thinking that sous vide is all about long cooking, think again. This takes little time and packs a real punch of flavour. The meat melts in the mouth and will please almost anyone, even those in-laws in Vermont.

The sauce adds a lovely extra dimension of flavour.

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Latest comments
  • This is very really unique helpful information. keep it up. Thank you so much!

  • That is a very juicy-looking hunk of pig. Perhaps the Vermonters could use maple syrup instead of honey?

  • That’s not a pork steak. Pork steaks are a St Louis thing and they are cut from the shoulder…

  • Rich sauce!

  • Tomatoes, tomahtoes… just pass this beautiful piece of pork and no one gets hurt!

    I often do pork steak sous-vide, although due to my beloved husband’s taste for more cooked meat, I increase the temperature quite a bit. You would probably be too mad at me, so I won’t confess how high I go… 😉

    but anything to please the partner, right?

    I love the marinade-sauce, will do that on my next sous-vide aventure

  • What a coincidence. My sous-vide bath with pork fillet inside had just reached temperature (I was using 141°F) when I went to the laptop, opened Outlook and lo and behold the next message to arrive was your pork fillet sous-vide recipe! Even though my fillet has nothing on it except a scattering of salt, I know it will be succulent and flavoursome in 3hr time. I was tempted to interrupt the process, and re-seal in a new bag with your sauce ingredients, but have opted instead to make the sauce at the end with the bag juices. Not quite the same but I know it will be good. Such is the magic and flexibility of sous-vide.

  • The light in the pouring shot is excellent! And this dish certainly doesn’t give my neighbours in VT time to get into trouble. Well, nearly anyway. 😉

      • There was nothing offensive in this post! Though I do wonder at times how my posts translate in various countries. But then again life is too short to worry about it.

  • Honey, soy, mustard and ginger: sounds just like me . . . and, Conor Bofin Esq. I can make it faster ‘my’ way 🙂 ! So glad Easter turned out OK for you, in spite of some weather . . . .am watching cycling in the Swiss Alps until all hours of the morning and can’t wait until the beauty of the Giro !!!! Sorry it won’t be ‘Sky’ any longer . . .

  • Delicious, Conor. As always. Lx

      • Thank you, yes, a bit busy at the moment! Which is good. Lx

  • We don’t have a sous vide – yet- but plan on having one in our new house in Dublin, that is when our battle with the planners is over. I’m curious about the pink/red look of the carved meat as we certainly would not consider red/pink pork to be properly cooked, at least not when cooked in the traditional manner. But perhaps its different when cooked in a sous vide???

  • That really does look like the best pork tenderloin, er, pork steak, ever.

  • Lovely looking piece of pork, whatever anyone wants to call it. I’ve not done pork tenderloin sous vide, I usually do it on the grill. This sounds like a very good first try for me.

  • Interesting flavors! The sauce looks great, I should try it. You are right — sous vide is great to cook pork tenderloin because it is so easy to overcook. I would probably sear it shorter over higher heat. Did you use a serrated knife to carve the pork?

  • P.S. Congratulations on getting a chamber vacuum sealer! It is great to be able to vacuum seal with a marinade (or even stocks to go into the freezer).

  • Another stunning dish Conor…. I have a duck recipe which also uses honey and soy…no mustard or ginger though. These flavours are made for each other and as coincidence would have it, I have a piece of Pork tenderloin in the freezer …..this will be on the table soon. Thank you!

  • I used to do mine in a papillotte!

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