Sous Vide Pork Tenderloin
Ingredients
The pork
The spice rub
-
1
tablespoon
brown sugar
-
1½
teaspoons
garlic powder
-
½
teaspoon
onion powder
-
1
teaspoon
coarse salt
-
¼
teaspoon
ground cinnamon
-
½
teaspoon
dried thyme
-
¼
teaspoon
pepper
For searing
Instructions
- Fill a large pot with water, ensuring enough depth to submerge the pork tenderloin.
- Attach the sous vide to the pot and set the desired temperature (130ºF for medium rare, 140ºF for medium, or 150ºF for well-done).
- Mix together all the spices in a small bowl to prepare the dry rub.
- Rub the pork tenderloin with the spice mixture until fully coated.
- Place the pork in a vacuum-sealed bag, removing as much air as possible, and seal it.
- Once the water bath reaches the desired temperature, submerge the pork bag in the pot.
- Set a timer for 3 hours and cook the pork.
- After cooking, remove the pork from the bag and heat olive oil in a cast iron skillet over medium-high heat.
- Sear the pork for about 2 minutes on each side.
- Let the pork rest for 5-10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
4
Calories
206
Total fat
9g
Total carbohydrates
7g
Total protein
23g
Sodium
0mg
Cholesterol
0mg
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