Sous Vide Pork Tenderloin

This sous vide pork tenderloin recipe gives a perfectly pink finish, just as we like it. Mix and match with your favorite RawSpiceBar spices or dry rubs and pan sear in a bit of fat to finish. Enjoy!


1 lb pork tenderloin, 2 each
1 1/2 tbsp Memphis rib rub, pork rub, magic dust rub or your favorite dry spice rubs
1 1/2 tbsp Kosher salt
Black pepper, to taste
2 tbsp butter
2 Tbs of ghee or butter


1. Pat tenderloin dry, season liberally with salt, pepper and rib rub or your favorite dry spice rub.

2. Add a pat of butter to each tenderloin and vacuum seal. Add to sous vide at 135 degrees F for about 2 hours.

3. To finish, sear in a hot pan with a bit of fat or serve as is. Enjoy!

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