Sous Vide Pork Tenderloin – Cuban Pork Marinade

We LOVE Cuban sandwiches, so to celebrate International Sous Vide Day we created an easy sous vide pork tenderloin recipe like no other.  

For this easy recipe we created a stuffed pork tenderloin with everything you love in your cuban sandwich recipes without the bread.

No sous vide? No problem. You can still make this recipe and just cook your cuban pork by roasting it in the oven.

Before stuffing and wrapping our pork tenderloin, we gave it a flavorful pork mojo marinade.

Pork tenderloin marinade

Pork tenderloin is a lean, low fat cut of pork. Because of the low fat ratio, it can be lower on the flavor scale.  

To supplement it’s subtle flavor, we always recommend marinating pork loins or having a delicious sauce to serve on top of the meat.

For this recipe we’ve made our take on a mojo marinade.  

Mojo sauce is a Cuban sauce or marinade that typically includes some variation of orange juice, citrus juice, spices, and olive oil.  

Our marinade keeps it extremely simple using all of those ingredients with cumin.  

What temperature do you sous vide pork tenderloin? 

Before asking what temperature to sous vide pork tenderloin at, you need to ask yourself how do you like your pork?

Remember that the sous vide tool will cook your meat at an exact temperature consistently over the course of 1-2 hours. If you like your pork extremely juicy or on the firm end you need to decide before placing the pork tenderloin in the water bath.  

We love most of our meats on the juicy to rare end. 

To cook our pork tenderloin to a safe, yet medium rare temperature, we cooked the pork at 135 degrees fahrenheit (around 57 degrees celsius).

It’s also important to note that following the sous vide we still sear the meat on a smoking hot pan which will increase the internal temperature as well.  

How long does it take to sous vide pork tenderloin? 

It’s possible to keep your tenderloin in your sous vide for multiple hours, but we recommend pulling your pork tenderloin from its water bath between 1.5-2 hours.  

You’ll never risk a dried out pork loin in the water bath, and you’ll also give yourself room for a good sear in a super hot pan without drying it out.

Can you overcook sous vide pork? 

Cooking using a sous vide makes it extremely hard for you to overcook you pork. 

Because the pork is cooking consistently at your desired temperature, it’s almost fail proof unless you set your cooking temperature too high.  

We’d recommend never going over a 160 degrees fahrenheit temperature on your sous vide when cooking pork.

Also, avoid sous viding your pork loin for over 4 hours to ensure the texture of the meat isn’t comprised.

What is the recommended pork tenderloin internal temp? 

The USDA recommends cooking your pork to an internal temperature of 145, but there are plenty of chefs that cook pork between 130-135 degrees. 

When cooking sous vide, we always like to be safe knowing we sous vide the meat at 135 degrees fahrenheit and also add more heat to the meat by finishing the pork loin off with a hot sear in a pan. 

Gavin loves Cuban food so much that he did a summer study program in Miami prior to going to college in Arizona.

This easy recipe packs in lots of flavors and it is a keto, gluten free recipe!

Mojo Marinade Ingredients:

Plus, any leftovers reheat wonderfully.

  • 1 cup of orange juice
  • ¼ cup of lime juice
  • 2 cloves of garlic minced
  • 2 tsp cumin
  • 2 tsp salt & pepper 
  • 1 tsp olive oil

Gluten Free Cuban Sandwich Ingredients:

  • 1 pork tenderloin, butterflied 
  • 6 slices of swiss cheese
  • 4 slices of smoked ham
  • 2-4 tbsp yellow mustard
  • 8-10 pickle planks
  • 3-4 sprigs of fresh oregano
  • 2 tbsp grapeseed oil

To make the marinade, mix together all of the marinade ingredients in a shallow dish. Add the butterflied pork loin to the marinade and let it sit for at least 2 hours.

Remove the pork and reserve the marinade.

Start your sous vide by setting the tool to 135 degrees and place in a water bath.

Layer one slice of swiss cheese, one slice of ham, a layer of mustard, and the pickles on top of the pork loin that has been butterflied open.

Carefully roll up the pork tenderloin lengthwise. 

Use some twine to securely tie up the pork loin.

Place the pork into a sous vide bag and pour some of the marinade into the bag as well. 

Add 3-4 pieces of fresh oregano.

Seal the bag using a food sealer using the “moist” setting.

Place the bag into the sous vide for 1.5 to 2 hours.

Add some grapeseed oil to a skillet, remove the pork from the bag, and sear for about one minute on each side in order to generate a light crust on the meat.

Serve with black beans, pickled onion, mango salsa, or rice. Enjoy this low calorie taste of Cuba!

Cuban Stuffed Mojo Pork Loin

Cuban Stuffed Mojo Pork Loin

Yield: 6
Prep Time: 2 hours
Cook Time: 2 hours
Total Time: 4 hours

All the flavors of a Cuban sandwich without the carbs! This pork tenderloin is stuffed with swiss cheese, ham, mustard and pickles and features a mojo marinate.

Ingredients

  • 1 cup of orange juice
  • ¼ cup of lime juice
  • 2 cloves of garlic, minced
  • 2 tsp cumin
  • 2 tsp salt & pepper
  • 1 tsp olive oil
  • 1 pork tenderloin, butterflied
  • 6 slices of swiss cheese
  • 4 slices of smoked ham
  • 2-4 tbsp yellow mustard
  • 8-10 pickle planks
  • 3-4 sprigs of fresh oregano
  • 2 tbsp grapeseed oil

Instructions

  1. To make the marinade, mix together all of the marinade ingredients in a shallow dish. Add the butterflied pork loin to the marinade and let it sit for at least 2 hours.
  2. Remove the pork and reserve the marinade.
  3. Start your sous vide by setting the tool to 135 degrees and place in a water bath.
  4. Layer one slice of swiss cheese, one slice of ham, a layer of mustard, and the pickles on top of the pork loin that has been butterflied open.
  5. Carefully roll up the pork tenderloin lengthwise. 
  6. Use some twine to securely tie up the pork loin.
  7. Place the pork into a sous vide bag and pour some of the marinade into the bag as well. 
  8. Add 3-4 pieces of fresh oregano.
  9. Seal the bag using a food sealer using the “moist” setting.
  10. Place the bag into the sous vide for 1.5 to 2 hours.
  11. Add some grapeseed oil to a skillet, remove the pork from the bag, and sear for about one minute on each side in order to generate a light crust on the meat.
  12. Serve with black beans, pickled onion, mango salsa, or rice. Enjoy this low calorie taste of Cuba!

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