Kevin's Sous Vide Mango Salsa Pork Tenderloin

Kevin the Bacon sent your tastebuds on a journey into the marriage of sweet and savory — a sous vide pork tenderloin packed with fresh herbs and finished with a bright mango salsa.

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Ingredients

  • •1 pork tenderloin
  • •fajita seasoning, to taste
  • •fresh rosemary, minced
  • •fresh thyme, minced
  • •fresh sage, minced
  • •1 mango, diced
  • •1 red bell pepper, diced
  • •¼ red onion, diced
  • •2 tbsp cilantro, chopped
  • •1 jalapeño, seeded and minced
  • •1 lime, juiced
  • •1 tbsp agave
  • •salt, to taste
  • •black pepper, to taste

Steps

  1. Clean and season the pork: Clean the pork tenderloin, season it all over with fajita seasoning, then pack it with the minced rosemary, thyme, and sage. Vacuum seal it in a bag.
  2. Sous vide: Cook sous vide at 140°F for 2 hours.
    2:00:00
  3. Make the mango salsa: Dice the mango, red bell pepper, and red onion, mince the jalapeño, and toss with the cilantro, lime juice, and agave. Season with salt and pepper. Cover and let sit in the fridge for an hour.
  4. Sear the tenderloin: Remove the pork from the bag, pat dry, and sear in a hot pan until deeply colored on all sides.
  5. Plate: Slice the tenderloin and top with the mango salsa.
Kevin's Tip: Let the mango salsa sit covered in the fridge for a full hour before serving — it really lets the flavors marry.
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