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.
Calorie count is only an estimate.
Keywords coffee recipes, recipes with pork, sous vide cooking
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