Coffee-spiced pork tenderloin with wild rice and red cabbage slaw from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 143) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried cranberries for dried cherries, and dill for parsley. Process takes 1-5 hours.

  • RaucusBacchus on January 04, 2026

    Excellent. Great flavor. Straight forward technique. Very easy and adaptable. I love this recipe -- 4-times: made as directed and super satistifed. great every time making it a go-to. Super tender & juisy results at 134°, but a bit on the pink side for those concerned. -- Experiments moving beyond the core recipe. 1) Tried also with pork loin, to excellent results by portioned into ~2-inch "loin-size" sections. 2) Subbed figs for cranberries to superb results. -- Next time = 140° for those concerned.

  • intrepidcook on December 12, 2025

    Made the pork tenderloin only. Love the rub and the meat was perfectly cooked and tender. Will make again in future and try the cabbage slaw also.

  • RaucusBacchus on October 20, 2024

    Excellent and easy.

  • FritB on January 06, 2023

    Didn’t like the salad. Meat was realy good.

  • bwhip on January 17, 2021

    We've made this several times, one of our favorites from this book. With sous vide, the tenderloin turns out just perfect, and the rub gives it excellent flavor. The slaw is a great accompaniment, light and flavorful.

  • rlintott on February 25, 2017

    Double the spice rub, make sure to get a good brown.

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