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!

Scale

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.
Place into zip lock bags and seal using the dispersion method, or use a vacuum sealer if you ware using the appropriate bags.
Cook the Pork Tenderloins in a sous vide bath set, and preheated, to 136º for 2 hours.
While the pork is cooking, go ahead and get the rest of the items working such as the corn. Recipe Here
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.
Using a large spoon, place a ~2 Tbl worth of the corn puree in the center of each plate.
Slice your pork tenderloins into ~2” thick medallions, aim for 3-4 pieces per tenderloin.
Now place 3 medallions in the center of the plate on top of the corn mash.
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
Drizzle with Spiced Honey (you can buy Mikes Hot Honey or make your own)

Keywords: Sous Vide, Pork Tenderloin Recipes,