Sous Vide Jerk Pork Tenderloin


Meow Meow! That’s the only phrase suited to describe this sous vide jerk pork tenderloin!

I mean, come on, it makes sense that I would say meow meow! Oink oink is just NOT sexy, trust me, I tried. It was a swing and a miss. Unlike this fabulous sous vide jerk pork tenderloin. This dish is savory, juicy, tender, and has the perfect kick of spice. I absolutely love that it blends warm spices like allspice and fresh summery elements such as peaches. It’s perfect for a summer get together!

No huge OMG Look Out moments but here are a couple quick thoughts. Pork is easy to overcook, it’s honestly why I love the sous vide! Talk about set it and forget it, well at least for 2 hours, that is. Just a couple helpful hints: Don’t over grill, it’s literally just to crisp up the outside, so don’t over cook your tenderloin by grilling it more than a minute on each side. Two, if you’re not emotionally prepared for scotch bonnet, just switch it out for something lower on the scoville scale. The pork-tenderloin and the curried peaches will still be absolutely divine!

I’d love to spend more time gushing about the fabulousness that is this amazing pork tenderloin, but that would keep me from eating it. So, farewell and as always, eat, drink, and make merry.

Sous Vide Jerk Pork Tenderloin

Course: Main CoursesCuisine: Punjabi FusionDifficulty: Easy


Prep time


Cooking time




Total time




Cook Mode

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  • Curried Peaches:
  • 1 batch curried peaches

  • Jerk Pork Tenderloin:
  • 3 scallions (white and pale green parts only), trimmed

  • 1 tbsp fresh thyme, minced

  • 2 tsp kosher salt

  • 1/2 tsp ground allspice

  • 1/2 tsp black pepper

  • 3 tbsp fresh lime juice

  • 1 tbsp light molasses

  • 1 tsp Scotch bonnet hot sauce

  • 2 pork tenderloins (2 – 2.5 lb total)

  • 1 tbsp vegetable oil

Equipment/Specialty Items


  • Curried Peaches:
  • Make curried peaches, cover and refrigerate until ready to use.
  • Sous-vide Pork:
  • Combine scallions, thyme, salt, allspice, pepper, lime juice, molasses, and hot sauce in a blender and blend until smooth.
  • Trim pork and coat evenly with spice mix.
  • Place in sous vide pouch and refrigerate for at least 1 hour up to overnight. Bring to room temperature before placing it in the sous vide.
  • Heat sous vide to 135°F.
  • Place pouch with pork into the sous vide. Cook for 2 hours.
  • Grilling Pork:
  • Pre-heat grill on high.
  • Remove pouch from the sous vide and let it sit for a couple minutes.
  • Grill the outside of the tenderloin(s). Approximately 1 minute on each side.
  • Transfer pork to a cutting board and let stand 15 minutes. (Internal temperature will rise to about 155°F.) Serve pork with Curried Peaches.

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Nutrition Facts

6 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 23.8g 36%
    • Saturated Fat 8g 40%
  • Cholesterol 367mg 123%
  • Sodium 1331mg 56%
  • Amount Per Serving% Daily Value *
  • Potassium 271mg 8%
  • Total Carbohydrate 14.4g 5%
    • Dietary Fiber 1.9g 4%
    • Sugars 11.1g
  • Protein 161.1g 322%
  • Calcium 2%
  • Iron 7%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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