Sous Vide Pork Tenderloin with Chili Rub
Servings: 3 servings
Calories: 187kcal
One of the easiest ways to get a pork tenderloin to turn out perfectly is to cook it sous vide. To create a sous vide pork tenderloin that standouts from the crowd this recipe uses a combination of chili powder and a hint of chipotle to create one with the bold flavors of the Southwest.
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Equipment
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
- In a small bowl combine the chili, chipotle, and garlic powders with the salt and pepper
- Trim any loose pieces or extra fat from the pork and rub it down with the lemon juice.
- Coat the tenderloin with the spices, seal it inside a bag, and place it into a water bath at 133ºF for at least 1 hour and up to 3 hours.
- When the tenderloin has finished cooking, remove it from the bath, and pat it dry with a paper towel.
- To finish on the stove sear it in a hot pan with a little olive oil for 2 to 3 minutes a side. If you’re finishing it on the grill, preheat the grill to medium-high and grill the tenderloin for 2 to 3 minutes per side.The goal for either method is to use medium-high heat to develop a nice crust on the outside without over cooking the middle.
- To serve slice the pork into rounds around an inch thick.
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.
Nutrition
Calories: 187kcal | Carbohydrates: 1g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 875mg | Potassium: 611mg | Vitamin A: 265IU | Vitamin C: 1.3mg | Calcium: 9mg | Iron: 1.6mg