Sous Vide Pork Tenderloin with I’m Your Huckleberry Cowboy Rub
I have cooked pork tenderloin just about every way there is, and the common problem is always the same. By the time the outside looks right, the inside is already past where it should be. This approach flips that script. Sous vide gives you control over the cook from the start, so when the pork finally hits the grill, all you are focused on is building flavor instead of worrying about temperature.
The flavor leans savory and grounded. Revolution Barbecue I’m Your Huckleberry Cowboy Rub brings depth without overpowering the meat, with subtle coffee notes that play naturally with pork’s gentle sweetness. Fresh thyme and rosemary add a quiet aromatic layer that builds during the cook, giving the pork a rounded, almost woodsy character.
The grill is where everything comes together. High heat adds texture and light char, creating contrast without pushing the meat past its comfort zone. The result is pork tenderloin that slices clean, eats juicy, and carries flavor all the way through. No tricks. Just solid technique, confident seasoning, and fire used with intention.
