Latin Spiced Sous Vide Pork

Latin spiced pork with sweet potato cooked in chipotle lime butter & avocado sauce.

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Sous Vide Latin Pork Tenderloin

I absolutely love the flavor combination on this dish!!!




1 pork tenderloin


1 1/2 teaspoons sea salt

1 teaspoon black pepper

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon ancho chili powder

1 teaspoon garlic powder

1 teaspoon minced parsley


2 large sweet potatoes, peeled

1 stick butter

1 chipotle pepper in adobo, finely minced, plus 1 tsp adobo sauce

1 tablespoon minced fresh rosemary

sea salt & pepper 


2 ripe avocados cut in chunks

The juice of 2-4 small limes, adjust to taste (zest of 1 lime )

1 cup cilantro, chopped

23 jalapeños seeded, deveined & roughly chopped

34 garlic cloves, crushed 

1/4 cup avocado or extra virgin olive oil 

1 teaspoon ground cumin 

Salt & pepper to taste



Pre heat water bath to 144*

Mix all seasoning together. Generously season the pork tenderloin. You may or may not use all the seasoning. Place the pork in the food saver bag and seal. Place in the heated water and cook for 1 hour 15 minutes. Remove the pork from the water and let rest for a few minutes. Now make sure you heat up either a BBQ grill, grill pan, saute pan or cast iron skillet you want it nice and hot! Pat dry the pork, add a little oil to your pan and sear the pork on all sides. Remember the pork is cooked perfectly, so you only want to sear all side of the pork to get color and flavor!


Preheat the oven to 400 degrees F. Slice the sweet potatoes into rounds as thinly and evenly as possible (use a mandoline if you have one), adding the slices to a large bowl as you work.

Melt the butter in a small saucepan over medium-low heat. When the butter is melted, add the minced chipotle pepper, adobo sauce, lime zest and minced rosemary to the butter. Stir together and cook for about 2 minutes. Remove from the heat and pour over the sweet potatoes, then sprinkle the sea salt & pepper. Use your hands to toss the potatoes in the butter, making sure you’ve fully coated every slice.

Place the sweet potatoes into an oven proof casserole or individual ramekins. Make sure you pour all that butter on top. Roast until the edges of the potatoes are crispy and the centers are tender when poked with a fork, about 30-35 minutes. Remove from the oven and serve immediately.


Combine all the ingredients in a blender

Blend until you have a smooth sauce. Taste and adjust seasoning as you like. If sauce is to thick you can add more lime juice, but if you already have a good lime flavor add a little bit of cold water. Use immediately or refrigerate until ready to use.


I have cooked as a whole pork tenderloin and I have also butterflied the pork to resemble a flank steak….which is really good. To plate: place your sweet potatoes down, add a little green salad, slice your pork and a few to each place. Garnish with the avocado sauce, fresh .lime and cilantro.

Buon Appetito

  • Author: Chef Shelly