This sous vide pork tenderloin is buttery tender and packed with Cuban flavors. Pair it with an equally unique warm black bean salad for a protein-rich, low-carb, and gluten-free meal. You can prepare the entire meal—enough for a whole week—in under two hours.
I don’t know about you, but before I actually got into meal prep, I associated it with bland, basic meals like chicken breast and broccoli for days. Hey, it’s great if that’s your thing! But it never got me too motivated or excited about the lunches ahead.
So now, when I do my Meal Prep Sunday series, the recipes must pass two important criteria before I share them with you: a) they must be packed with flavor, and b) the meals must be something exciting you wouldn’t find on your basic lunch menu.
This week on the menu is a buttery tender, Cuban-style sous vide pork tenderloin and a warm black bean salad side dish.
The pork tenderloin is cooked in a spiced citrus marinade, and the warm black bean salad has an equally unique combination of flavors, seasoned with cinnamon, garlic, cumin, lemon, and chili powder. The salad gets its substance from cooked kale, fresh tomatoes, and mashed black beans—which offers a boost of protein to keep you going until dinner time (or at the very least, happy hour).