Red Chile Pork Tenderloin (simple, tender and delicious)

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Pork Tenderloin on a bed of Cream Corn

You’ll be amazed at how much flavor you’re going to get out of this pork tenderloin. For those that like to plan, this is a fantastic recipe as you can prep the pork tenderloin, vacuum seal it, and have it ready to go.

So this recipe was originally developed for one of my restaurants. My goal was to create something intensely flavorful, unique, and incredibly fast to execute on the line. We needed to be able to get this on the plate in a short period of time. And so, this is what I came up with.  

For this recipe, there is a little bit of work ahead of time, although it’s simple, it will take a little bit of work upfront. Like I said earlier, this is great for those that plan. For the cook, we are going to use a method called sous-vide. If you don’t have a sous-vide circulator the other recommendation would be to use a pellet grill or smoker. The idea here is a low and slow cook with a hot and fast finish.

What you will need

  • Sous vide circulator – You will find several on the market. I like the Breville Joule and the Anova Precision Cooker. The only reason I am leaning towards the Anova is that I don’t like my phone being tethered, via Bluetooth, to the circulator. For short cooks, it is not an issue, but for longer 24-hour or longer cooks, I worry.  Plus my kids are always on my phone and the thought of them turning it off scares me. 
  •  A container for the circulator – A large stock pot will work great for this unless you are feeding a small army. Then you need to grab a larger container such as a Everie Container with Rack and Lid or use your ice chest/Yeti. I use my Yeti every Thanksgiving to make Sous Vide Prime Rib. 
  • Food sealer & bags – The Food Saver is a standard for home cooks and is a great choice. Mainly for the fact that both the sealers and the bags used for them can be found in just about every local grocery retailer. 

Versatility of Pork Tenderloin

The pork tenderloin is an incredibly tender cut of pork for those of you that are fans of filet mignon this is your cut. With that being said, the purpose of the sous vide method is to buy us time rather than to tenderize. It also helps the chile rub to penetrate deeper into the pork for a bigger flavor and a more seasoned piece of pork. Like I had mentioned earlier the red chile road is our favorite seasoning on this although this technique lends itself to so much more. 

Try it with crust fennel seeds lots of fresh garlic and a little chilly flake. With the long cook on this, the flavors here are a little bit more subtle but carry through. I will pair this with a ragu white beans and black kale.  recipe coming soon.

Make this Pork Tenderloin your own!

For this dish, you can go two ways with the corn you can just seek the corn up and hit it with a little bit of mayonnaise and sour cream and Cotija or more of its street corn flavor or you can cure the corn very much more intensely sweet cream corn.  depending on how fancy we want to get we usually stick with the street corn as that comes together much quicker. Either way, you go the sweet corn is a natural balance to the slightly spiced pork tenderloin. 

I also like to finish this with a small salad of baby arugula pickled red onions and roasted salted pumpkin seeds. Then finish it with a drizzle of hot honey. You can either make your own or buy something like Mike’s Hot Honey from Amazon. 

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Pork Tenderloin on a bed of Cream Corn

Red Chile Pork Tenderloin

  • Author: Chad Kelley
  • Total Time: 3 hours 10 minutes
  • Yield: 4 entrees 1x


Simple and easy to make at home that will blow away your friends at your next dinner party. They will think you had this catered! 


  • 2 each Pork Tenderloins (most packages contain 2)
  • 1/4 Cup Red Chile Rub
  • 3/4 Cup Sweet Cream Corn Mash
  • 12 Cups Baby Arugula
  • Pickled Red Onions
  • Olive Oil
  • Lime Juice
  • Roasted & Salted Pepitas
  • Hot Honey (Homemade or Store)


  1. Remove the Pork Tenderloins from the packaging and dry off using paper towels. Place onto a cookie sheet and roll in the Red Chile Rub until completely covered.
  2. Place into zip lock bags and seal using the dispersion method, or use a vacuum sealer if you ware using the appropriate bags.
  3. Cook the Pork Tenderloins in a sous vide bath set, and preheated, to 136º for 2 hours.
  4. While the pork is cooking, go ahead and get the rest of the items working such as the corn. Recipe Here
  5. This will come together fairly quickly now that everything is ready – make sure to keep everything organized and only have out what you need.  If you don’t need it right now, put it away.  The less clutter you have going on the better.
  6. Using a large spoon, place a ~2 Tbl worth of the corn puree in the center of each plate.
  7. Slice your pork tenderloins into ~2” thick medallions, aim for 3-4 pieces per tenderloin.
  8. Now place 3 medallions in the center of the plate on top of the corn mash.
  9. In a small bowl toss the Arugula (1/2 C per person) and as much or as little pickled onion as you desire with the pumpkin seeds and juice from 1/2 a lime and a teaspoon of oil.  Season this with a pinch of salt and a grind or two of black pepper and then gently nest on top of your pork tenderloin
  10. Drizzle with Spiced Honey (you can buy Mikes Hot Honey or make your own)
  • Prep Time: 10 min
  • Cook Time: 3 hours
  • Category: Pork
  • Method: Sous Vide
  • Cuisine: American

Keywords: Sous Vide, Pork Tenderloin Recipes,

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Chad Kelley
Hi!! This is Chef Chad. I'm a former restaurant chef and turned stay-at-home dad. My wife Yvette and two amazing kids live in North Dallas and are Huge FC Dallas fans.