Coffee-spiced Pork Tenderloin With Wild Rice And Red Cabbage Slaw

Name: Coffee-spiced Pork Tenderloin With Wild Rice And Red Cabbage Slaw
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Ingredients: 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 teaspoon light brown sugar; 1 teaspoon ground coffee, preferably freshly ground; ½ teaspoon ground cumin; ½ teaspoon ground cinnamon; ½ teaspoon paprika; ¼ teaspoon cayenne pepper; 1 (1-pound) pork tenderloin, no more than 2 inches in diameter; 1 tablespoon canola or other mild vegetable oil; SLAW; ½ cup uncooked wild rice; 2 tablespoons fresh lemon juice; ½ teaspoon coarsely ground caraway or dill seed (optional); 1 shallot, thinly sliced; ¼ cup chopped dried cherries or cranberries; 2 cups shredded red cabbage (on a box grater or with a sharp knife; about ½ small head); ¼ cup coarsely chopped fresh flat-leaf parsley or dill, or a mixture; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper

9 steps

Prep:30minCook:1h 15min

Pork tenderloin is both the leanest and the most delicate cut of meat found on our noble friend the swine. Although this makes it easily overcooked using conventional means, it’s ideal for sous vide, where gentle heat gives us juicy results without fail. Here, I heighten the tenderloin’s mild flavor with a coffee-based spice blend and pair it with a sweet and savory wild rice and red cabbage slaw, for a satisfying, flavorful meal. I won’t hold the fact that it’s protein rich and low in fat against it. The tenderloin in this dish is cooked medium rare, that is, with a pink interior, which I think is the best way eat this cut of pork. It’s perfectly safe to eat this way, but if the pink color is a no-go for you, just raise the water bath temperature to 60°C (140°F) and you’ll still end up with very moist results. Fetterman, Lisa Q.,Halm, Meesha,Peabody, Scott. Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (Kindle Locations 2695-2702). Potter/TenSpeed/Harmony. Kindle Edition.

Updated at: Thu, 17 Aug 2023 12:48:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories429.9 kcal (21%)

Total Fat20.1 g (29%)

Carbs35.1 g (14%)

Sugars13.5 g (15%)

Protein28.5 g (57%)

Sodium773.5 mg (39%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat your sous vide water bath to 57°C (134.6°F).

Step 2

To prepare the pork, in a small bowl, stir together the kosher salt, black pepper, brown sugar, coffee, cumin, cinnamon, paprika, and cayenne, mixing well. Rub the mixture onto the pork, covering it evenly, and then coat the pork evenly with the canola oil.

Step 3

Place the pork in a gallon-size freezer-safe ziplock bag and seal using the water displacement method .

Step 4

When the water reaches the target temperature, lower the bagged pork into the water bath (making sure the bag is fully submerged) and cook for 1 hour.

Step 5

While the pork is cooking, cook the wild rice according to the package instructions and set aside to cool until you’re ready to make the slaw.

Step 6

When the pork is ready, remove the bag from the water bath and transfer it to a platter or tray, discarding any residual cooking liquid. Pat the tenderloin dry with paper towels and set aside.

Step 7

To make the slaw, in a large bowl, combine the lemon juice, caraway, shallot, cherries, and cabbage, stir and toss to mix well, and let sit for 5 minutes. Stir in the cooked wild rice, parsley, and olive oil and season with salt and black pepper. Set aside.

Step 8

Heat a cast-iron skillet over medium-high heat. Add the pork loin and sear on the underside until deeply browned, about 1 minute. Roll the loin to the next side and sear for another minute. Continue to sear and roll the loin until the whole surface is browned, 4 to 5 minutes total.

Step 9

Transfer the pork loin to a cutting board and let rest for 2 to 3 minutes before carving. Cut against the grain into ¼-inch-thick slices. To serve, spoon the slaw onto a platter and top with pork slices.