Monday, February 18, 2013

Chili-Rubbed Pork Tenderloin (Sous Vide)

Happy President's Day!

Just took the Adorable Monster out for his morning jaunt and fed him his kibble (poor thing doesn't eat human food). I may hit the farmer's market this morning and maybe do a little shopping with some friends. Dinner is still up in the air—any suggestions?

Was thinking of maybe making mussels and fries. Yum yum yum.

In the meantime, here's one of my favorite sous vide recipes I've made using my Sous Vide SupremeChili-Rubbed Pork Tenderloin. This dish was inspired by the restaurant Salt's Cure in Los Anegeles, which does a killer chili-rubbed braised pork shoulder over stone ground grits. I decided to cook a version of it with pork tenderloin and cooked sous vide, although this recipe could easily be made with conventional cooking methods as well.

I served it with an Apple-Ginger Relish (recipe here) and over stone ground grits. It can be plated individually, or served family style as I did for New Year's Eve.

Chili-Rubbed Pork Tenderloin (Sous Vide)

Serves 2 people
Prep time: 15 minutes; Sous Vide Cooking Time: 2.5 hours
Gluten-free; dairy-free


1 pork tenderloin (cut into two pieces/logs)
2 tablespoons chili powder
2 pats of butter
salt and pepper
2 tablespoons grapeseed oil (for searing)


1. Fill the Sous Vide Supreme with water and preheat to 135-140 degrees, depending on desired degree of doneness (135 = medium rare and my preference, 140 = medium).

2. Meanwhile, rub the pork chops with the chili powder, salt, and pepper. Place each piece of pork tenderloin into a separate plastic bag with a pat of better. Vacuum seal both bags.

3. Once the Sous Vide Supreme has reached the proper temperature (hint—filling it up with hot water will help it heat up faster), place the pork tenderloin bags in the water bath, making sure that the meat is submerged and that the bags are not touching each other. Cook the pork tenderloin in the Sous Vide Supreme for about two hours to reach pasteurization (though it can stay in longer).

4. Remove the pork tenderloin from the Sous Vide Supreme and cut open the bags to remove the meat. In a saute pan, heat the grapeseed oil over medium-high heat. Quickly, sear the pork tenderloin on all sides until nicely caramelized (about 1 minute per side). Remove from the pan and allow to rest for 5 minutes before slicing.

5. To plate, layer the slices and top with the Apple-Ginger Relish. Enjoy!

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