- 1 lb. pork tenderloin
- 1 tablespoon brown sugar
- 1.5 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon coarse salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- First, fill a large stock-pot with water making sure that there is enough water to submerge your pork tenderloin and that it hits the minimum depth for your Sous Vide.
- Next, place your Sous Vide in the water bath and hook it on to your pot. Set the temperature for your pork based on the following preference: 130ºF for medium rare, 140ºF for medium, or 150º for medium/well and let the water begin to heat up.
- Next, prepare your homemade pork dry rub* by mixing together all of the spices in a small bowl.
- Rub your pork tenderloin with the dry rub, making sure that it is fully coated.
- Next, place your pork tenderloin in a Food Saver Bag or Stasher Bag and remove as much air as possible and seal.
- Once the water bath has reached your desired temperature, place the pork tenderloin bag into the pot and hook it on to the side so that it stays fully submerged. We like to use a bag clip to do this.
- Set your timer for 3 hours and let cook.
- Once your pork has cooked for 3 hours, remove from the pot and take it out of the bag.
- Heat 2 tablespoons of olive oil in a large cast iron skillet over medium/high heat.
- When olive oil is fragrant, sear pork tenderloin for around 2 minutes on each side.
- Let rest for 5-10 minutes before slicing and serving.
Tips & Notes
- If you already have our homemade pork dry rub mixed up and ready to go in your cabinet, use around 2 tablespoons of rub per 1 lb. pork.
Nutrition FactsServing Size: 1/4 Calories: 206 Sugar: 6 Fat: 9 Carbohydrates: 7 Fiber: 0 Protein: 23
Keywords: sous vide pork tenderloin