Sous Vide Pork Tenderloin with Black Bean Salad (Cuban Style)


For Cuban-Style Pork Tenderloin:
2 pounds pork tenderloin, cut into 6-8 chunks
2 tablespoons extra virgin olive oil
For the pork marinade:
4 cloves garlic, coarsely chopped
¼ cup cilantro, coarsely chopped
juice of 1 orange
juice of 2 lemons
2 teaspoons cumin
2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper


Place prepared pork tenderloin in a large Ziploc bag. Combine all the marinade ingredients in a small bowl, mix well, and pour over the pork. Shake well, zip up, and let marinate in the fridge for 30 minutes.
Preheat water to 144°F using a sous vide precision cooker. (I use Anova sous vide machine.)
Once the water is preheated, take out the marinated pork from your fridge, unzip the Ziploc bag, and slowly lower it into the water bath. Let the water push the air out of the bag, then zip the bag above the waterline. The pork and its marinade should be completely under the water. Cook for 1.5 hours.
Once the pork is done, remove the bag from the water. Carefully take out the pork tenderloin, and transfer to a plate. Gently pat it dry with paper towels.
Bring the marinade to a boil in a small saucepan and set aside.
Heat oil in a nonstick pan or a cast iron skillet over high heat. Sear the pork on all sides until the outside is golden brown, about 1 minute per side.
Transfer to a cutting board, slice it up and serve with the reserved marinade.


This sous vide pork tenderloin is buttery tender and packed with Cuban flavors. Pair it with an equally unique warm black bean salad for a protein-rich, low-carb, and gluten-free meal. You can prepare the entire meal—enough for a whole week—in under two hours.


4-5 servings


Monday, November 5, 2018 - 7:01am


Related Cooking Videos