Sous Vide Pork Tenderloin with Chili Rub

[the_ad_placement id=”content-top”]

The best reason for cooking a pork tenderloin sous vide is how easy it is to get the pork just right, with a little pink in the center and a nice crisp crust on the outside. What makes this sous vide pork tenderloin recipe so delicious is how the chili powder rub on the outside makes sure every tender bite of pork is filled with the flavors of the southwest.

In addition to using a good chili powder, our spice rub adds a little chipotle for heat and garlic powder to round out the flavors. We also give the tenderloin a rubdown with some lemon juice to help the spices adhere to the pork and to brighten the dish’s flavors.

In our testing, we found that there’s no advantage to searing the tenderloin before cooking it sous vide, it essentially came out the same as the ones we didn’t pre-sear. We also like the tenderloin cooked at 133℉, which produces a nice pink middle with a soft texture. If you like your pork a little more done just increase the temperature a few degrees.

We usually serve this pork tenderloin as the main dish for a nice meal. It also makes some of the best tacos you’ve ever had when it’s cut up into bite-sized pieces and served with a little mango salsa and shredded pepper jack cheese. Try pairing the tenderloin with our Ancho Chili Sweet Potato Puree or Sweet Corn with Anaheim Peppers.

 

Stacked Tenderloin Featured
Print

Sous Vide Pork Tenderloin with Chili Rub

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 3 servings
Calories: 187 kcal
4.41 from 5 votes

The best reason for cooking a pork tenderloin sous vide is how easy it is to get the pork just right, with a little pink in the center and a nice crisp crust on the outside. What makes this sous vide pork tenderloin recipe so delicious is how the chili powder rub on the outside makes sure every tender bite of pork is filled with the flavors of the southwest. In addition to using a good chili powder, our spice rub adds a little chipotle for heat and garlic powder to round out the flavors. We also give the tenderloin a rubdown with some lemon juice to help the spices adhere to the pork and to brighten the dish’s flavors. In our testing, we found that there’s no advantage to searing the tenderloin before cooking it sous vide, it essentially came out the same as the ones we didn’t pre-sear. We also like the tenderloin cooked at 133℉, which produces a nice pink middle with a soft texture. If you like your pork a little more done just increase the temperature a few degrees. We usually serve this pork tenderloin as the main dish for a nice meal. It also makes some of the best tacos you’ve ever had when it’s cut up into bite-sized pieces and served with a little mango salsa and shredded pepper jack cheese. Try pairing the tenderloin with our Ancho Chili Sweet Potato Puree or Sweet Corn with Anaheim Peppers.

Ingredients

  • 1 lb pork tenderloin
  • 2 tsp lemon juice
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp chipotle
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  1. In a small bowl combine the chili, chipotle, and garlic powders with the salt and pepper
  2. Trim any loose pieces or extra fat from the pork and rub it down with the lemon juice.
  3. Coat the tenderloin with the spices, seal it inside a bag, and place it into a sous vide bath at 133ºF for 3 hours.
  4. When the tenderloin has finished cooking, remove it from the bath, pat it dry with a paper towel and sear it in a hot pan with a little olive oil for three to four minutes a side. The goal is to develop a nice crust on the outside without overcooking the middle.
  5. Let the pork rest for a few minutes before slicing it into rounds and serving.

Recipe Notes

If you're just getting started cooking sous vide check out our story on Getting Started Cooking Sous Vide. Umami also has a whole section on Sous Vide that has all the stories, recipes, and equipment you need for great sous vide cooking.

Categories

Nutrition Facts
Sous Vide Pork Tenderloin with Chili Rub
Amount Per Serving
Calories 187 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 98mg 33%
Sodium 875mg 36%
Potassium 611mg 17%
Total Carbohydrates 1g 0%
Protein 31g 62%
Vitamin A 5.3%
Vitamin C 1.6%
Calcium 0.9%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

More from Umami