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Sous Vide Mojo Pork Tenderloin with Rice

Seared sous vide pork tenderloin with peppers, white rice, and a citrus mojo sauce with cilantro and mint.

Prep
20 min
Cook
2 hr
Total
2 hr 20 min
Yield
4 servings
Finished Sous Vide Mojo Pork Tenderloin with Rice

Instructions

  1. Heat the water bath

    Heat a sous vide water bath to 145°F.

  2. Season the pork

    Remove the silver skin from the tenderloins. Strip and finely chop the 1 tablespoon oregano for the pork. Season the tenderloins with that oregano, the paprika, ½ teaspoon cumin, 2 teaspoons kosher salt, and ½ teaspoon black pepper.

  3. Cook the pork

    Seal the tenderloins in sous vide bags in a single layer. Submerge in the water bath and cook for 2 hours.

  4. Prepare the vegetables and herbs

    While the pork cooks, cut the bell peppers into thin strips. Halve and thinly slice the onion. Chop the cilantro and mint. Strip and finely chop the 1 tablespoon oregano for the mojo sauce. Squeeze the orange half and lime to yield about 2 tablespoons juice from each.

  5. Blend the mojo sauce

    Blend the 6 tablespoons olive oil, orange juice, lime juice, red wine vinegar, cilantro, mint, minced garlic, 1 tablespoon oregano, ½ teaspoon cumin, ½ teaspoon kosher salt, and ½ teaspoon black pepper until almost smooth. Refrigerate until needed.

  6. Cook the rice

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

  7. Cook the vegetables

    Near the end of the sous vide cooking time, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers, onion, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Cook until tender and lightly browned, about 8 to 10 minutes. Transfer to a platter.

  8. Sear the pork

    Remove the tenderloins from the bags and pat thoroughly dry. Heat the remaining 1 tablespoon olive oil in the same skillet over high heat. Sear the pork, turning to brown all sides, about 2 minutes total. Work in batches as needed, then transfer to a cutting board.

  9. Dress the vegetables

    Remove the skillet from the heat. Return the vegetables to the skillet and toss with ½ cup mojo sauce.

  10. Slice and serve

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