Sous Vide Cuban Pork Tenderloin
A perfectly cooked pork tenderloin with Cuban spices.
Equipment
- Vacuum sealer
- Sous vide apparatus
Ingredients
- 2 lbs pork tenderloin cut into two pieces
- 2 tbsp ground cumin
- 1 tbsp ground oregano
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- black pepper to taste
- 2 tbsp orange juice
- 1 tbsp lime juice
- 2 tbsp avocado oil for searing
Instructions
- Preheat your sous vide to 140 degrees Fahrenheit (60 celsius).
- Add the pork to a vacuum sealer bag, leaving it open.
- Mix together the cumin, oregano, salt, onion powder, garlic powder, and black pepper in a small bowl. Add the orange and lime juices and whisk until it makes a paste. Pour the paste into the bag with the pork and massage it around so that the pork is covered. Seal the bag using the moist food setting and put it in the sous vide for 4 hours.
- Remove the bag, open it with scissors, and drain the liquids. Pat each piece of pork dry with paper towels. Heat the oil in a large enameled cast-iron skillet over high heat, then sear the pork for two minutes per side. Slice thinly to serve.
- For the macros, since only a negligible amount of the paste actually ends up on the finished product, I'm only calculating the pork itself. Per serving, it's 130 calories, 0 grams of carbs, 23 grams of protein, and 4 grams of fat.