Chili-Rubbed Pork Tenderloin
Food and Lifestyle Blogger based out of Ottawa, Canada. I share my passion for food and drink with others through my blog Taste & Tipple. At tasteandtipple.ca, I create and test recipes for the ambitious home cook and mixologist who is a true bon vivant.
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Pro-level cooking techniques made simple.
Ingredients for 6
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
Directions
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Step 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.
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Step 2
Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.
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Step 3
Place sealed bag of pork tenderloin in the water bath and cook for one hour.
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Stovetop
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Step 0
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.