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Sous Vide Chili-Rubbed Pork Tenderloin with Fresh Salsa | Taste and Tipple

Sous Vide Chili-Rubbed Pork Tenderloin with Fresh Salsa

Course Main Course
Cuisine American
Keyword Pork Tenderloin
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Marinating Time 30 minutes
Servings 6
Author Yvonne Langen


  • 2 tbsp packed brown sugar
  • 1 tbsp ancho chili powder
  • 1 tbsp sweet paprika
  • 2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp freshly ground pepper
  • 2 lbs pork tenderloin

Fresh Salsa

  • 3 medium tomatoes seeded and diced
  • ½ sweet yellow pepper diced
  • ½ cup finely chopped red onion
  • ½ jalapeño pepper minced
  • 2 tbsp fresh lime juice
  • Salt


  1. Combine brown sugar, ancho powder, paprika, salt, cumin and pepper in a small bowl. Place pork roast in shallow dish and pat dry with paper towel. Press spice mixture all over pork roast. Vacuum seal and refrigerate for at least 30 minutes up to one day.
  2. Preheat a water bath using your sous vide precision cooker to 135 degrees. Place sealed bag of pork tenderloin in the water bath and cook for one hour.
  3. Remove pork from water bath and bag. Preheat a cast iron pan over medium high heat on your stovetop, add 2 tbsp of olive oil. Once pan is hot, add pork to the pan and sear for 1-2 minutes per side, until browned on all sides. Remove pork to cutting board and let stand for 10 minutes.
  4. For the salsa, while the pork cooks, combine tomatoes, yellow pepper, onion, jalapeño, lime juice and salt to taste in a medium bowl. Let stand at room temperature for up to 2 hours.
  5. Slice hot pork across the grain and serve with fresh salsa.
  6. Let reserved pork roast cool, then wrap and refrigerate for up to 4 days. Store salsa in an airtight container for up to 2 days.

Recipe Notes

Recipe adapted from: MacKenzie, Jennifer. "Chili-Rubbed Pork Loin Roast with Fresh Salsa." Food & Drink. Summer 2019.