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Sous Vide Sweet and Sour Spiced Pork Tenderloin

Sous Vide Sweet and Sour Spiced Pork Tenderloin

I have a Joule, sous vide machine. I love it for this dish, it allows for a perfect tenderloin every time and makes prep, cooking and clean up a cinch. If you don’t have a sous vide machine you can just bake the pork in a 375 degree oven until close to 140 degrees. At 140 follow the recipe for the cheese and final broil.
I serve smashed sweet potatoes next to the pork and broil with a little butter and salt on top.


  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon sumac
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon coriander
  • 1/4 teaspoon smoked paprika
  • 1 Tablespoon maple syrup
  • 1 Tablespoon lime juice
  • 1 Tablespoon olive oil
  • pork tenderloin, close to 1 pound
  • 1/3 cup white cheddar cheese, grated


  1. In a ziplock bag, mix together all ingredients through olive oil. Put pork in the bag and rub marinade all over. Keep in the fridge 1 hour or overnight. (If you are in a hurry you can put straight into sous vide).
  2. Get your sous vide pot ready. Set sous vide temp to reach 136 degrees. Place in heated water and cook with sous vide for 1 1/2 hours.
  3. Remove from bag and reserve marinade.
  4. Turn your oven on broil.
  5. Slice pork into 1/4 inch slices and fan out in a baking dish. Pour marinade over and top with cheese.
  6. Broil for about 5-7 minutes or until the cheese is fully melted.

Sous Vide Sweet and Sour Spiced Pork Tenderloin

You could marinade the pork and freeze. Keep up to 3 months. Thaw or follow your sous vide instructions for cooking frozen pork tenderloin.

5 minPrep Time

90 minCook Time

95 minTotal Time

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