Go Back Email Link
–+ servings
A cast iron casserole with a whole red chile and citrus marinated pork tenderloin topped with triple sec and bacon pan sauce, cara cara orange slice, and fresh oregano.

Mexican Sous Vide Pork Tenderloin

QR Code
Tamara Andersen
Succulent pork tenderloin marinated and sous vide in red chile and citrus seared and topped with a simple bacon and triple sec pan sauce...
4.67 from 3 votes

Click to rate!

Print Recipe Pin Recipe Save Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Sous Vide Time 1 hour
Total Time 1 hour 35 minutes
Course Main Dishes
Cuisine Mexican
Servings 6 servings
Calories 360 kcal

Ingredients
  

  • 4 ounces dried red chiles - stems and seeds removed
  • 1 orange - zest and juice
  • 1 lemon - zest and juice
  • 1 lime - zest and juice
  • 1 tablespoon grated piloncillo - or brown sugar
  • 1 teaspoon cumin seed - toasted
  • 1 teaspoon garlic - minced
  • ½ teaspoon sea salt
  • 1 pork tenderloin - about 1 1/2 pounds
  • 3 slices thick bacon - cut into lardons
  • ⅓ cup shallot or red onion - chopped
  • ½ cup orange liqueur - I use triple sec
  • fresh herbs - oregano - cilantro, mint, parsley, etc. to garnish
  • orange slices

Instructions

  • Toast the chiles in a cast iron (or similar) skillet until fragrant. Add to a bowl, and cover with boiling water. Soak 15-20 minutes until soft. Purée and press through a strainer/sieve.
  • Combine the red chile purée, citrus juices and zest, garlic, toasted cumin seeds, and sugar in a prep bowl. Scoop in a sous vide or zip bag. Add the pork tenderloin, and express the air from the bag. Seal tightly. You don't want water in the bag!
  • Add the prepared pork and marinade to water bath. Connect sous vide appliance to bluetooth app if using. Cook to desired temperature - 45 minutes to 4 hours.
  • To a hot cast iron skillet, add the lardons (bacon pieces). Fry until crisp, then transfer to a plate with paper towels. If you have more than 1-2 tablespoons of bacon grease, remove some. Pat the pork tenderloin(s) dry, season with salt and pepper, then add to the hot pan. Sear on both sides. Set aside and tent with foil.
  • Bring the skillet back to medium-high heat. Add the shallot or red onion. Sauté until it begins to soften, then add garlic and cumin. Stir until fragrant, and shallot or red onion is translucent. De-glaze with triple sec. Add chopped fresh herbs and bacon back to the pan. Keep warm while plating.
  • Slice the pork tenderloin into ½ to ¾ inch thick slices. Spoon the bacon-shallot pan sauce over top, and garnish with additional fresh herbs and an orange slice.

Notes

Macronutrients are an approximation only from MyFitnessPal.com. Numbers include all the marinade and sauce, so actual calories are less. This is based on 24 ounces of pork tenderloin and 6 servings.

Nutrition

Calories: 360kcal | Carbohydrates: 33g | Protein: 33g | Fat: 8g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com