Free Calculator

Sous Vide Pork Temperature & Time — Complete Guide

Sous vide transformed pork cookery by making medium-pink pork safe and mainstream. The USDA updated its recommended pork safe temperature from 160°F to 145°F in 2011 — sous vide takes this further, enabling safe pork at 135–140°F through time-at-temperature pasteurization. Pork chops at 140°F for 1–2 hours are simultaneously safe, pink throughout, and dramatically juicier than any traditionally cooked chop. Pork tenderloin at 135°F for 1 hour is silky and uniform — the sous vide equivalent of a perfectly cooked filet.

Modern pork (especially American pork from quality sources) has essentially eliminated Trichinella as a concern — it requires freezing or cooking to 137°F to eliminate. The sous vide target temperatures below already exceed this threshold. The real consideration is Salmonella, which is addressed by the time-at-temperature approach used in sous vide.

Sous vide safety note: Lower temperatures require longer cook times to achieve pasteurization. The times below include pasteurization time — don't reduce cook time below the minimum listed.

Protein / Cut	Doneness	Temp °F	Min Time	Max / Notes
Steak (ribeye, NY strip)	Rare	129°F	1h 30min	Up to 4h. Sear hard after.
Steak (ribeye, NY strip)	Medium Rare	134°F	1h 30min	Up to 4h. Most popular.
Steak (ribeye, NY strip)	Medium	140°F	1h 30min	Up to 4h.
Thick Steak (tomahawk 2")	Medium Rare	134°F	3h	Up to 6h.
Chicken Breast	Juicy / Safe	145°F	1h 30min	Up to 4h. Pasteurized at 145°F for 9.2 min.
Chicken Breast	Traditional	165°F	1h	Up to 4h. More traditional texture.
Chicken Thigh	Tender	165°F	2h	Up to 6h. Collagen breaks down beautifully.
Pork Chops / Tenderloin	Juicy	140°F	1h	Up to 4h.
Pork Shoulder (pulled pork)	Fall Apart	165°F	24h	Up to 36h. Essential low-temp breakdown.
Salmon / Fish Fillet	Silky	125°F	30min	Up to 1h. Very silky texture.
Salmon / Fish Fillet	Traditional	140°F	30min	Up to 1h. Firmer, flakier.
Duck Breast	Medium	135°F	2h	Up to 4h. Crisp skin separately.
Eggs (poached style)	Soft Yolk	147°F	1h	Classic oozy yolk.
Lobster Tail	Tender	140°F	45min	Butter-poach in bag.
Vegetables (carrots)	Tender	183°F	1h	Add butter and salt to bag.

Frequently Asked Questions

What temperature should I sous vide steak?

130–134°F for medium rare is the most popular range. At 129°F it's rare with a cool, very red center. At 134°F it's medium rare with a warm red center. At 140°F it's medium with a pink center. Always sear at high heat for 45–60 seconds per side after to develop crust.

Is sous vide chicken at 145°F safe?

Yes — pasteurization is time and temperature dependent, not just temperature. Chicken held at 145°F for 9.2 minutes achieves the same food safety as 165°F instantaneous. Sous vide at 145°F for 1.5+ hours is fully safe and produces juicier, more tender results.

How long can food stay in a sous vide bath?

Most proteins have a safe window of 1–4 times the minimum cook time. Steaks can go up to 4 hours without texture degradation. Chicken at 145°F should not exceed 4 hours (texture becomes mushy). Pork shoulder and brisket can safely cook 24–36 hours. Don't exceed the maximums significantly.

Frequently Asked Questions

What temperature for sous vide pork chops?

Sous vide pork chop temperatures: 135°F (1–4 hrs) — very juicy, noticeably pink, silky texture. 140°F (1–4 hrs) — slightly less pink, still much juicier than traditional cooking, safe. 145°F (1–4 hrs) — minimal pink, texture closest to traditional cooked pork, very safe. 140°F for 2 hours is the most popular choice: safe, juicy, and pink-tinged without alarming dinner guests unfamiliar with sous vide.

How long does pork tenderloin take in sous vide?

Pork tenderloin at 135–140°F: 1–3 hours. The tenderloin is small and heats through quickly; the extra time beyond the minimum is for pasteurization (time-at-temperature). More than 4 hours at these temperatures begins to soften the tenderloin's texture noticeably. After removing from the bag, sear in a very hot pan for 30–45 seconds per side — tenderloin is round, so rotate continuously for even browning.

Can you sous vide pork shoulder?

Yes — sous vide pork shoulder produces excellent pulled pork. At 165°F for 24–36 hours, the collagen fully converts to gelatin and the fat renders completely, producing fall-apart tender pulled pork. This is the extreme end of sous vide: a very long cook at moderate temperature. The result is remarkably consistent and can be finished on the smoker for 1–2 hours to add smoke flavor and bark.

Titan Grillers

Get Perfect Readings Every Time

This tool is powered by the same precision principles behind the Titan Grillers IP67 Meat Thermometer — instant reads in 2–3 seconds, waterproof, and only $7.99.

Get the Thermometer — $7.99 Browse All Free Tools

4.4★ rated · IP67 waterproof · Free returns via Amazon

More Sous Vide Temperature Reference Guides

Steak

Chicken

Related Free Tools

Reverse Sear Calculator

Get exact oven temperature, low-and-slow time, and final sear duration for the perfect reverse sear steak.

Meat Thermometer Calibration Tester

Verify your meat thermometer's accuracy with the ice water and boiling water tests — step by step.

Beef Internal Temperature Guide

The complete reference for safe internal beef temperatures by cut and desired doneness.

← Back to Sous Vide Temperature Reference · All Free Tools