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This adobo sauce is based off the one from Guerrilla Tacos. There it is used as a braising liquid, but I wanted to sous vide it so I reduced the vinegar some and thickened the sauce up. It's super flavorful and a little goes a long way!
I sous vided the pork tenderloin at 140°F (60°C) for 2 to 4 hours, just enough to heat it through and pasteurize it.
When I want a special piece of meat there are a few good butchers in my area, but I've also been enjoying the super flavorful pork from Snake River Farms. I also enjoy trying the different ranchers that Crowd Cow has available.
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Preheat a water bath to 140°F (60°C).
Mix together the spices in a bowl. Lightly salt and pepper the pork tenderloin then sprinkle with the spices. Place the pork tenderloin in a sous vide bag then seal the bag. Place the bag in the water bath and cook for 2 to 4 hours, until heated through or pasteurized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Combine all the ingredients in a pot over medium heat and bring to simmer. Lower the heat and let reduce until thickened, about 20 to 30 minutes. Remove the bay leaf, thyme and cinnamon stick then puree using a blender.
Take the sous vide bag out of the water and remove the cooked pork tenderloin from the bag. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the pork then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Slice the pork into serving portions or leave whole and serve family style.
Place the side vegetables on the plate and add the pork tenderloin. Spoon some of the adobo sauce over the top. Sprinkle the oregano leaves over the top then serve.
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