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.
Cowboy-Style Sous Vide Pork Tenderloin
4
10 minutes
1.5 hours
255
American
Main Dish
This recipe is about consistency and confidence. Sous vide takes the guesswork out of cooking pork tenderloin and replaces it with control. Cooking the pork gently in a water bath keeps the texture even from edge to center, eliminating the usual race against overcooking that happens once pork hits high heat.
Flavor develops steadily rather than all at once. Revolution Barbecue I’m Your Huckleberry Cowboy Rub settles into the meat before it ever cooks, allowing the seasoning to hydrate and bond with the surface as the pork comes closer to room temperature. Thyme and rosemary release their aroma slowly during the cook, adding depth without dominating the profile.
A light coating of neutral oil before searing plays an important supporting role. Pork tenderloin is very lean, and a touch of fat ensures even browning and better contact with the grill grates. The final sear delivers contrast and character, while a short rest allows the juices to settle and the temperature to finish climbing naturally.
Ingredients
- 1 1/2 pounds pork tenderloin
- 1 tablespoon Revolution Barbecue I’m Your Huckleberry Cowboy Rub
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon avocado oil or other neutral oil
Directions
- Preheat the Water Bath: Set the sous vide cooker to 130 degrees Fahrenheit and allow the water bath to begin heating.
- Season the Pork: While the water bath heats, remove the pork tenderloin from the refrigerator and season evenly on all sides with Revolution Barbecue I’m Your Huckleberry Cowboy Rub, allowing the pork to sit at room temperature as the seasoning hydrates and adheres to the surface.
- Seal with Herbs: Place the seasoned pork tenderloin into a sous vide bag along with the thyme and rosemary, then seal the bag, removing as much air as possible.
- Cook Sous Vide: Once the water bath has reached 130 degrees Fahrenheit, submerge the sealed bag, securing it to the side of the container with a binder clip to prevent floating or blocking the sous vide intake, and cook for 1 hour 15 minutes, though holding up to 4 hours is acceptable.
- Preheat the Grill: Preheat a grill to high heat while the pork finishes cooking.
- Oil the Pork: Remove the pork from the bag, discard the herbs, pat the surface completely dry with paper towels, then lightly coat all sides with avocado oil or another neutral oil to promote even browning.
- Sear the Pork: Place the pork on the hot grill and sear for approximately 3 minutes per side until a well-developed crust forms.
- Rest and Serve: Remove the pork from the grill and allow it to rest for 5 minutes before slicing, during which time the internal temperature will rise to approximately 142 to 145 degrees Fahrenheit for a perfect medium finish.
