You don’t have to host a medieval party to eat like a king. This sous vide and grilled pork tenderloin recipe is great for any day or any occasion. Easy, healthy, low carb and gluten free. Medieval table setting is optional of course.
Author: Stacey Mincoff
1/2TeaspoonAncho Chili Pepper Powder
1/2TeaspoonCoriander Lime Seasoning Blendif you can’t find it, just use Coriander and some actual lime juice and or zest
Season pork tenderloin on all sides with the seasonings mentioned above. You don’t have to measure, just sprinkle them liberally on all sides.
Place in a resealable 2 quart plastic bag, or in a custom vacuum sealed bag if you have a vacuum sealer. Suck out as much air as you can, so once submerged into water the bag doesn’t float to the top.
Put enough water in a dutch oven or large deep pan to cover the bagged tenderloin, place your sous vide device in the pan and turn on. I set the temperature for 136 °F / 58 °C for a nice pink center, but you can raise that temp higher for you own preference. I cooked one for a friend recently who doesn’t like her pork quite as pink, so I raised it to 149°F / 65°Once the water is heated, cook this for one and a half hours. While that’s going, get your veggies ready, make a chimichurri sauce set the table, pour a drink... Whatever.
Then, get your grill or skillet smoking hot. Place the pork on the grill or skillet and let it sear a few minutes on each side. It’s already fully cooked, you’re just adding some sear marks or color to the outside at this point, so don’t leave it on there for too long. You could also finish this meat on an indoor grill or even a panini maker. I’ve done all four methods. Once seared, let it rest for at least five minutes before slicing. This goes well with Grilled Sweet Potatoes & Asparagus, Squash, Brussels Sprouts, Pickled Red Onions... And a variety of vegetables. Drizzle meat and veggies with Chimichurri Sauce.
Note: You can cook two in the same amount of time as one and freeze it for a day when you don’t want to cook!