Sous Vide Mojo Pork Tenderloin with Rice

Instructions

1. 1

   Heat the sous vide bath to 145°F.

2. 2

   Remove the pork’s silver skin. Strip and finely chop the 1 tbsp fresh oregano for the pork. Season the tenderloins with that oregano, paprika, cumin, 2 tsp salt, and ½ tsp pepper. Seal in sous vide bags in a single layer, submerge, and cook for 2 hours.

3. 3
   Mise en place

   Slice the peppers into thin strips. Halve and thinly slice the onion. Chop the cilantro and mint. Strip and finely chop the oregano for the mojo sauce. Squeeze the orange and lime juices.

4. 4

   Blend all the mojo sauce ingredients until almost smooth. Refrigerate until finishing.

5. 5

   During the final 30 minutes of sous vide cooking, cook the rice according to its package directions. Keep covered and warm until serving.

6. 6

   Near the end of the bath, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the peppers, onion, remaining ½ tsp salt, and remaining ½ tsp pepper. Cook until tender and lightly browned, about 8 to 10 minutes. Transfer to a platter.

7. 7

   Remove the pork from the bags and pat thoroughly dry. Heat the remaining 1 tbsp olive oil over high heat. Sear the pork, turning to brown all sides, about 2 minutes total, working in batches as needed.

8. 8

   Transfer the pork to a cutting board. Take the skillet off the heat, return the vegetables, and toss with ½ cup mojo sauce.

9. 9

   Fluff the rice and divide among four plates. Slice the pork into medallions and serve with the rice, vegetables, and remaining mojo sauce.