Pork Tenderloin with Chili Coffee Rub

Tender and juicy pork tenderloin with a kick.

Author

Jay Beard

Prep Time: 00:05

Recipe Time: 02:00

Temperature : 138F / 58.9C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 138.0ºF / 58.9ºC.
2. Cook tenderloin for 2 hours in vacuum sealed bag
3. After removing tenderloin from bag, pat dry with paper towel.
4. Heat skillet with a touch of olive oil until reasonably hot.
5. Pan sear tenderloin on all sides, basting with butter and garlic. Make sure internal temp reaches 140.

Rest

1. Pan sear, baste and then let rest before slicing.