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  • 2lb pork tenderloin
  • Dry BBQ Seasoning (recipe below)

For Dry BBQ Seasoning:

Combine all spices except for the sea salt & butter in a large, gallon sized ziplock freezer bag.  Add the pork tenderloin to the bag, seal it up, and rub the spice mix all over it. Set in fridge overnight to “marinate” in rub.

3 hours prior to when you would like to serve your pork tenderloin:

Fill a large bowl, pot or container of water & submerge your sous vide device. (I currently use the Joule by ChefSteps, but you can buy any of these others on amazon.)  Preheat the water bath to 140 degrees.  While you wait for the water to reach desired temperature, add the smoked sea salt and 3 tbsp of butter to the pork tenderloin bag.  When water is 140 degrees, submerge the bag ensuring all air bubbles are removed.  Cook in the water bath for 3 hours.

Just before the pork is done cooking sous vide, heat a cast iron pan with a little high-heat cooking oil (vegetable is fine but my personal fave is avocado oil.)  When timer goes off, remove pork from bag and place in searing hot cast iron pan.  Sear 1-2 minutes each side or until pork is your desired level of caramelized on the outside.

Brush with a little Honey BBQ sauce just before serving, if desired.  Slice and serve with potatoes, rice or your favorite corn bread!


Serves 4.

Ellen Avigliano