Sous Vide Pork Tenderloin recipe with Coffee Rub will satisfy your taste buds in the most delicious way! This super juicy, deeply flavorful pork is an excellent main course for a special occasion, and it's also easy enough for a busy weeknight.
This Sous Vide Pork Tenderloin is perfectly succulent and the coffee rub adds an earthy, spicy sweetness to every bite.
In a nutshell, this recipe is dreamy!
(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)
- pork tenderloin - Choose a pork tenderloin that is pinkish-red in color with with a small amount of marbling in the meat. (Most pork tenderloins weight about 1 pound, which is what this recipe calls for.)
- instant espresso powder - My favorite is Medaglia D'Oro.
- chili powder
- garlic powder
- onion powder
- brown sugar
- olive oil - Regular of extra virgin is okay.
- salt - I cook with Kosher salt. I prefer it over other salts for a few reasons: its larger flake size makes it easy to pick up and sprinkle over food, it's less refined and usually doesn't contain additives, and it does a great job enhancing the flavor of foods without making them taste salty.
- black pepper - Preferably freshly ground.
(See recipe card below for quantities.)
- For those who don't like garlic, or are allergic, you can switch out the garlic powder for more of the onion powder.
- If you want to add more heat to this dish, it’s delicious. Add about ⅛ teaspoon cayenne pepper to the rub mix. As a rule, when I'm serving guests whose tastes I'm not sure of, I try not to make things too spicy.
- While the minimum cooking time to sous vide pork tenderloin is an hour (for my desired temperature), I typically set the timer for an extra thirty minutes. It's just for insurance, and since it's impossible to overcook, there's no reason not to. (In sous vide cooking, once the temperature is set, the meat will not cook beyond it.)
How to Make it
- Place the sous vide immersion circulator in the vessel you're using, and fill it with water so the level is between the minimum and maximum lines, and then preheat to the desired temperature.
- Make the rub by mixing the espresso powder, chili powder, garlic powder, onion powder and brown sugar together.
- Coat the entire surface of the pork tenderloin with the rub.
- Place the rub-coated pork in a large zip-lock bag, or vacuum sealing bag. Remove as much air as possible and seal it.
- When the sous vide cooker has preheated, add the bag to the water and set the timer for at least 1 hour. Be sure the pork is completely submerged.
- Remove the bag after the allotted cooking time. Take the tenderloin out and gently pat it dry with paper towels. Set it aside on a clean dry surface and sprinkle it with salt and pepper.
- Lightly coat a large sauté pan or stove-top grill with olive oil and place it over a high flame to preheat. Once the pan is piping hot, add the pork and sear it only long enough to brown, 30 seconds to 1 minute on each surface.
- Slice and serve. Could this possibly look any more juicy and delicious!?
(More detailed instructions are in the recipe card below.)
- Pork is always fantastic with potatoes. Here are 15 potato side dishes that are excellent served with sous vide pork tenderloin.
- It's always nice to serve a salad or a vegetable dish with pork. I love serving my Chopped Mexican Salad with this recipe because the flavors in the coffee rub pair really well with the flavors in the salad. Snow Pea Shoot Cranberry Salad and Lemon Asparagus are also great choices.
More Pork Tenderloin Recipes
- Peach Pork Tenderloin with Chimichurri
- Persimmon Prosciutto Pork Tenderloin
- Pepper Wrapped Pork Tenderloin with Salami and Provolone
Making it Ahead and Storing it
Yes, you can make sous vide pork tenderloin ahead of time.
Refrigerator: Let the bag cool to room temperature once it’s out of the water. Refrigerate it in the bag for up to three days. When you're ready to serve, remove it from the bag, pat dry with paper towels, sprinkle with salt and pepper, and sear it.
Freezer: Let the bag cool to room temperature once it’s out of the water. Freeze it in the bag for up to four months. The day before serving, place the bag in the refrigerator to thaw overnight. Remove it from the bag, pat it dry, sprinkle with salt and pepper, and sear it.
What does coffee do to meat?
Using coffee in meat recipes is delicious!
Coffee grounds are acidic, and the acidity helps to bring out flavor and works as a tenderizer.
Additionally, coffee grounds in a meat rub become a “crust” when the meat is seared. This crust helps to seal in moisture, making the meat even juicier.
In this sous vide pork tenderloin recipe I use espresso powder, which is very fine. Even so, it forms a lovely crust. Of course, the coarser the coffee grounds, the thicker the crust will be.
Temperatures and Times
These guidelines are for an approximately one pound tenderloin.
Medium-Rare: 130°F / 54°C – 1 to 4 hours (Buttery, juicy and pink.)
Medium: 140°F (60°C) – 1 to 4 hours (Firm but tender, a bit less pink.)
Well Done: 150°F (66°C) – 1 to 4 hours (Firm, dry, not pink at all.)
(Personally, I find anything over 137°F too dry for a sous vide pork loin temp.)
Can you use a different cooking method?
Yes, here’s how: Add the rub to the pork tenderloin, cover with plastic and refrigerate for one hour. Sprinkle with salt and pepper. Sear all surfaces of the pork in a very hot pan and then place in a 375°F oven and roast just until the pork is cooked through, about 15 minutes.
I hope you love this Coffee-Rubbed Sous Vide Pork Tenderloin as much as we do!
Sous Vide Pork Tenderloin Recipe
- 1 tablespoon instant espresso powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 1 (approximately 1 pound) pork tenderloin
- olive oil for searing
- salt and pepper
- Set up and preheat the sous vide. Set up the sous vide immersion circulator in a pot or food storage container. The water level should be between the minimum and maximum lines. Preheat the sous vide cooker to the desired temperature: Medium-Rare: 140°F, Medium-Well: 140°F, Well Done: 150°F. (I like it set to 132°F.)
- Make the coffee rub. In a small bowl, mix the espresso powder with the chili powder, garlic powder, onion powder and brown sugar. Set aside.
- Prepare the pork. Trim any excess fat off of the tenderloin. Pour the rub onto a large plate and place the tenderloin on top. Roll and move it around, pressing gently to coat the entire surface with the rub. Then place it in a large zip-lock bag, or vacuum sealing bag. Remove as much air as you possibly can from the bag and seal it.
- Sous vide cook. When the sous vide cooker has preheated to the desired temperature, add the pork bag and set its timer for at least 1 hour. Be sure the pork is completely submerged in the water. Remove the bag after the allotted cooking time. Take the tenderloin out of the bag and gently pat it dry with paper towels — the rub should still stick to the pork. Set aside on a clean dry surface.
- Sear the pork. Lightly coat a large sauté pan or stove-top grill with olive oil and place it over a high flame to preheat. Generously sprinkle the rub-coated pork tenderloin with salt and pepper on both sides. Once the pan is piping hot, add the pork. You should hear a loud sizzling sound when it hits the pan — if you don’t, it’s not hot enough yet. Sear the pork only long enough to brown, 30 seconds to 1 minute on each surface.
- Serve. Slice the pork and serve.
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