Sous Vide Pork Tenderloin with Chili Rub

Mark Hinds
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Servings 3


  • Small Bowl
  • Large skillet
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 1 lb pork tenderloin
  • 2 tsp lemon juice
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp chipotle
  • 1 tsp salt
  • 1/2 tsp pepper


  • In a small bowl combine the chili, chipotle, and garlic powders with the salt and pepper.
  • Trim any loose pieces or extra fat from the pork and rub it down with the lemon juice.
  • Coat the tenderloin with the spices, seal it inside a bag, and place it into a water bath at 133ºF for at least 1 hour and up to 3 hours.
  • When the tenderloin has finished cooking, remove it from the bath, and pat it dry with a paper towel.
  • To finish on the stove: sear it in a hot pan with a little olive oil for 2 to 3 minutes on each side.
  • To serve: slice the pork into rounds around an inch thick.


  • If you’re finishing it on the grill (instead of the pan), preheat the grill to medium-high and grill the tenderloin for 2 to 3 minutes per side.
  • The goal for either method is to use medium-high heat to develop a nice crust on the outside without overcooking the middle.
Keyword chili, chili rub, pork, pork tenderloin, sous vide