Sous-vide is a method of cooking in vacuum-sealed plastic pouches placed in a water bath at an accurately regulated temperature. This method cooks the item evenly, ensuring that the inside is properly cooked without overcooking the outside. The result is ridiculously moist, perfectly cooked food every time!
Crio Brü-Spiced Pork Tenderloin is perfect served over Red Cabbage and Wild Rice Slaw!
2-3 tbsp Crio Bru
1 tbsp light brown sugar
2 tsp kosher salt
1 tsp black pepper (freshly ground)
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp onion powder (optional)
2 lb pork tenderloin
Prepare sous-vide and preheat water to 57˚C.
In a mixing bowl, combine all ingredients except pork and mustard. Rinse tenderloin and pat dry with paper towels; rub with a very thin layer of mustard (just enough to help spice mix to stick). Press spice mix onto all sides of tenderloin. Once evenly coated with the rub mixture, place tenderloin in a vacuum seal bag and vacuum seal.
Fully submerge sealed tenderloin in preheated sous vide bath for about 90 minutes (up to six hours).
Heat a cast iron frying pan and brown on all four sides for about one minute per side. Rest for 2-3 minutes before slicing into 1/4 slices (against the grain).