Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 pounds of pork tenderloin with 0.5 teaspoon of kosher salt, 0.25 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika, then place it into a vacuum-sealable bag with 1 tablespoon of olive oil, ensuring it is sealed tight.

2. 2

   Preheat a sous-vide water bath to 140°F (60°C) and immerse the sealed bag with the seasoned pork tenderloin, cooking for 2 hours to achieve tender and perfectly cooked meat.

3. 3

   Combine 3 tablespoons of tamarind paste, 2 tablespoons of dark brown sugar, 1 tablespoon of apple cider vinegar, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper in a small saucepan, stirring over medium heat for 5 minutes until the glaze slightly thickens.

4. 4

   Remove the pork tenderloin from the sous-vide bag, pat it completely dry with paper towels, and then heat 1 tablespoon of olive oil in a cast-iron skillet over high heat.

5. 5

   Sear the pork tenderloin in the hot skillet for 2-3 minutes on each side until a deep golden-brown crust forms all over, achieving additional texture and flavor.

6. 6

   Brush the seared pork tenderloin generously with the smoky tamarind glaze, turning frequently for 1-2 minutes until the glaze is caramelized and coats the meat beautifully.

7. 7

   Combine 2 cups of fresh corn kernels, 0.25 cup of finely diced red onion, 0.25 cup of chopped fresh cilantro, and 1 tablespoon of lime juice in a medium bowl, tossing gently to create a vibrant corn salsa.

8. 8

   Slice the glazed pork tenderloin into 1-inch thick medallions and serve immediately with a generous side of the fresh corn salsa.