Coated with a homemade jerk dry rub, this sous vide pork tenderloin is tender, juicy, and scrumptious! A fabulous weeknight main course that requires only 15 minutes of hands-on time.
- 2 (1-pound) pork tenderloins
- 2 tablespoons olive oil
- 1 sprig of fresh rosemary (optional)
For the jerk dry rub:
- 1 tablespoon brown sugar
- 1/2 teaspoon cayenne pepper
- 1 tablespoon coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- Preheat water to 136°F (57.8°C) using a sous vide machine. (I use Anova Precision Cooker.)
- Rinse the pork tenderloins and pat them dry with paper towels.
- Combine all jerk dry-rub ingredients in a small bowl.
- Season the pork with the jerk dry rub on all sides.
- Heat a non-stick skillet or cast-iron skillet over high heat until really hot, add olive oil, and immediately sear the seasoned pork, 30 seconds on each side. Remove from heat.
- Allow the seared pork to cool down a bit, then place it in a large Ziploc bag or a vacuum sealer bag, add the rosemary if using.
- Use the water displacement method to submerge the bag in the sous vide water bath and set the timer for 1.5 hours. (Please note that you can still use the water displacement method with a vacuum sealer bag. But if you prefer, feel free to vacuum seal the bag.)
- Once the timer goes off. Remove the pork from the water bath. Open the bag and transfer the pork to a cutting board. Slice and enjoy.
- Serving Size: 1
- Calories: 213
- Sugar: 1.5g
- Sodium: 287.8mg
- Fat: 8g
- Saturated Fat: 1.7g
- Carbohydrates: 2g
- Fiber: 0.2g
- Protein: 31.8g
- Cholesterol: 98.3mg
Keywords: sous vide pork tenderloin