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Sous Vide Pork Tenderloin (Jamaican Jerk Style)

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.

  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
  • Category: Meat, Main Course
  • Method: Sous Vide
  • Cuisine: Jamaican Jerk
  • Diet: Gluten Free

Ingredients

Scale
  • 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

Instructions

  1. Preheat water to 136°F using a sous vide machine. (I use Anova Precision Cooker.)
  2. Rinse the pork tenderloins and pat them dry with paper towels.
  3. Combine all jerk dry-rub ingredients in a small bowl.Combine all jerk dry-rub ingredients in a small bowl.
  4. Season the pork with the jerk dry rub on all sides.Season the pork with the jerk dry rub on all sides.
  5. 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.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.
  6. Place seared pork in a Ziploc bag, add the rosemary if using. Please note that let the seared pork cool a bit before adding to the bag, otherwise, it might burn a couple of holes in the bag. I’d also suggest you double-bag the pork with Ziploc. If you have a vacuum sealer, you can also put the pork in a vacuum-sealer bag and vacuum seal.Place seared pork in a Ziploc bag, add the rosemary if using.
  7. Drop the vacuum-sealed bag in the sous vide water bath or use the water displacement method if using Ziploc bags. Set the timer for 1.5 hours.Drop the vacuum-sealed bag in the sous vide water bath or use the water replacement method if using Ziploc bags. Set the timer for 1.5 hours.
  8. Once the timer goes off. Remove the pork from the water bath. Cut the bag open and transfer the pork to a cutting board. Slice and enjoyOnce the timer goes off. Remove the pork from the water bath. Cut the bag open and transfer the pork to a cutting board. Slice and enjoy!

Nutrition

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