Sous Vide Jerk Pork Tenderloin with Mango Salsa

This quick and easy sous vide jerk pork tenderloin is a flavorful, healthy dinner that’s perfect for serving on a warm summer evening. 

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:45

Recipe Time: 02:00

Temperature : 135F / 57.2C

Ingredients

• 1/4 cup (59 ml) light brown sugar
• 1 tablespoon (15 ml) ground allspice
• 1/2 teaspoon (2.4 ml) cayenne pepper
• 1/4 teaspoon (1.2 ml) ground cinnamon
• 1/4 teaspoon (1.2 ml) ground cloves
• 1/4 teaspoon (1.2 ml) ground cumin
• Kosher salt and freshly ground black pepper
• 2 (1-pound) pork tenderloins
• 2 tablespoons (30 ml) canola oil
• 2 mangoes, pitted, peeled, and finely diced
• 1 red bell pepper, seeded, stemmed, and finely diced
• 1/4 cup (59 ml) chopped fresh cilantro
• 3 tablespoons (44 ml) finely diced red onion
• 2 tablespoons (30 ml) freshly squeezed lime juice
• 1 small jalapeno, seeded and finely diced

Directions

1. Set the Anova Sous Vide Precision Cooker to 135°F (57.2°C).
2. In a medium bowl, whisk together brown sugar, allspice, cayenne, cinnamon, cloves, cumin, 2 teaspoons salt, and 1 teaspoon pepper. Rub spice mixture over tenderloins.
3. Heat oil in a large skillet over medium-high heat. When the oil is shimmering, add the pork and sear until browned on all sides, about 5 minutes total. Transfer to a plate and let rest for 10 minutes.
4. Place tenderloins in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and pat dry. Let rest for 10 minutes.
2. Meanwhile, prepare the salsa: Mix together the mango, bell pepper, cilantro, onion, lime juice, and jalapeño in a medium bowl. Season to taste with salt and pepper.
3. Slice the pork and serve topped with the mango salsa.