|Julian's Pork Tenderloin with Coffee Spiced Rub|
on a bed of Red Cabbage Wild Rice Slaw
|Pork tenderloin with the coffee rub.|
I found this recipe in the Sous Vide at Home cookbook by Lisa Fetterman. Highly recommended if you are doing sous vide style cooking.
Pork Tenderloin with Coffee Spiced Rub
Sous Vide Technique
(serves 2-3 adults)Ingredients
1 teaspoon course salt
1/2 teaspoon freshly ground black pepper
1 teaspoon light brown sugar
1 teaspoon ground coffee, preferably fresh
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 (1-pound) pork tenderloin
not more than 2 inches in diameter
1 tablespoon canola or vegetable oil
Preheat the sous vide water to 60C or 140F degrees for a medium pink doneness.
In a small bowl stir together the first set of ingredients (from salt to cayenne pepper) to make a rub. Rub the dry mixure onto the pork coating it evenly. Drizzle with the oil spreading it all over the tenderloin. Place the pork in a gallon sized zip locked bag and remove the air. When the water reaches the set temperature, lower the bag into the bottom of the water and cook for 1 hour. While the pork is cooking make the slaw below.
When the pork is ready remove the bag from the water bath and transfer it to a tray. Discard any cooking liquid and the bag. Gently pat the tenderloin dry with a paper towel. Heat a heavy skillet (cast iron preferred) over medium-high heat. When it is hot, add the pork and sear on all sides about minute per side until well browned, about 4-5 minutes in all.
Transfer to a cutting board and let rest for 3-4 minutes before carving. Place the warm pieces of cut pork tenderloin on top of a bed of the slaw below.
Red Cabbage SlawIngredients
1/2 small head red cabbage, shredded
2 tablespoons lemon juice
1/2 teaspoon ground caraway or dill
1 shallot, thinly sliced
1/4 cup chopped dried cranberries
salt and fresh pepper, to taste
3 tablespoons olive oil
1 package Seeds of Change Brown & Red Rice
or 1 cup cooked wild rice
Heat the rice according to package directions or until it is warmed through. In a large bowl, add the shredded cabbage and toss with the lemon juice, caraway/dill, shallot, cranberries and salt/pepper. Let sit for 5-10 minutes tossing occasionally. Add the oil and the rice and toss to combine. Plate with pork tenderloin on top.