Pork Tenderloin with Chili Coffee Rub

Ingredients for 3

• Pork tenderloin

• 1 tbsp chili powder 1 tbsp coffee 1 tbsp paprika 1 tbsp brown sugar 3 tbsp salt (could use less of you prefer) 2 tsp onion powder 1 tsp Black Pepper

• Butter to baste

• Garlic to baste

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 138.0ºF / 58.9ºC.

• Step 2

  Cook tenderloin for 2 hours in vacuum sealed bag

• Step 3

  After removing tenderloin from bag, pat dry with paper towel.

• Step 4

  Heat skillet with a touch of olive oil until reasonably hot.

• Step 5

  Pan sear tenderloin on all sides, basting with butter and garlic. Make sure internal temp reaches 140.

• Rest

• Step 0

  Pan sear, baste and then let rest before slicing.

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