Sous Vide Jerk Pork Tenderloin with Mango Salsa

Ingredients for 4

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 135°F (57.2°C).

• Step 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.

• Step 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.

• Step 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

• Step 0

  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.

• Step 1

  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.

• Step 2

  Slice the pork and serve topped with the mango salsa.

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