Pork Tenderloin: Cut into steaks, or cook as a roast?
I just picked up my first pork tenderloin. Do you recommend cutting into steaks, or cooking as a roast. We’re hoping to get 2 dinners (for 2 people) out of this. It’s 2.65 lbs. Planning on cooking at 137, but open to suggestions!
by zimtastic
19 Comments
Ken-G
**Sous Vide Pork Tenderloin**
130°F/54°C for 1 to 4 hours Medium-rare Buttery-tender; very juicy
140°F/60°C for 1 to 4 hours Medium Firm but still tender; moderately juicy
My preference is 135°F for 3 hours
BeyondDrivenEh
This weekend I smoked all 4 pieces as roasts, vacuum sealed them, and will thinly slice them when the time comes.
Slpry_Pete
there are probably 2 tenderloins in that package. So, take them out and look first. You do not want to cut them into steaks. They would be very tiny. I usually season them with salt & pepper and any other seasoning you enjoy (I find herbs de province go well with pork) and sous vide at 135 for a couple hours. Then dry well and sear quickly in a screaming hot cast iron.
Hopeful-Pollution-70
Looks like 2 tenderloins in that bag, I cook them whole 140 for 90 minutes with a dry rub. Cool and pat dry then sear. Enjoy, pork is great sous vide.
thewormishappy
Agreed with the others that there’s definitely two in there! I season it with salt, pepper, and roasted garlic, sometimes a could sprigs of thyme! I usually roast the garlic in the air fryer because it’s a lot faster! If I have the ingredients, a white wine pan sauce goes incredibly with pork tenderloin. I usually just google how to make a pan sauce and use what I have on hand. And always add the drippings from the bag!
You can make an amazing pork Wellington with those.
domino_427
I do these all the time, any time they’re bogo! Cover in seasoning (everglades, chupicabra are favorites), gallon ziplock, 140 for 2hrs. Dad prefers them at 145 but he appreciates the more tender and juicy 140. Good for tacos and sammiches too.
oldirtygaz
don’t cut them, season generously with salt and pepper and add thyme and/or rosemary sprigs then chuck into the bath for preferred doneness…I feel pork is the most transformed meat cooked by sous vide compared to traditional methods, enjoy!
ProdigalNative
I like my pork tenderloins cut into 1.5-2 in thick medallions, pounded to .5″ thick, and then pan seared on high. Deglaze and make a pan sauce (pepper jelly is a favorite, homemade blueberry jalapeno was the best).
Not sousvide, but fast, delicious, and very moist.
P0ster_Nutbag
I know this is a sous vide sub, but I honestly prefer cutting them into hearty medallions, pounding them, and giving them the schnitzel treatment.
entechad
Do not sous vide a porn tenderloin.
abstractraj
This is one of those things I would say not to sound vide. Unroll and open them. Get sage and lemon in there. Season them super will and get them cooked through. Amazing stuff
illumynite
There are two in that package. Keep them whole.
Sous vide gets the best results with these IMHO.
I usually wing it on a rub for them (salt, pepper, smoked paprika, cumin, MSG).
I do 6-8 hours @ 131F, then sear them in a cast iron skillet on high heat.
I’ve baked and grilled these as well….. Nothing comes close to the results from sous vide.
BakingWaking
I usually just sous vide them as is. Although it’s a leaner cut so if you sous vide as a roast, you may want to add some butter but I will say if you do it turns out so delicious and tender at a low and even temp.
Another fun trick to try is to butterfly it, smash it out, and fill with cooked spinach, cooked arugula, sundried tomatoes, garlic, red onions, and feta. You can even put small chunks of butter in to keep the inside moist. roll it up, and vacuum seal it and sous vide that. It adds a ton of amazing flavour to an otherwise bland cut of meat.
19 Comments
**Sous Vide Pork Tenderloin**
130°F/54°C for 1 to 4 hours Medium-rare Buttery-tender; very juicy
140°F/60°C for 1 to 4 hours Medium Firm but still tender; moderately juicy
My preference is 135°F for 3 hours
This weekend I smoked all 4 pieces as roasts, vacuum sealed them, and will thinly slice them when the time comes.
there are probably 2 tenderloins in that package. So, take them out and look first. You do not want to cut them into steaks. They would be very tiny. I usually season them with salt & pepper and any other seasoning you enjoy (I find herbs de province go well with pork) and sous vide at 135 for a couple hours. Then dry well and sear quickly in a screaming hot cast iron.
Looks like 2 tenderloins in that bag, I cook them whole 140 for 90 minutes with a dry rub. Cool and pat dry then sear. Enjoy, pork is great sous vide.
Agreed with the others that there’s definitely two in there! I season it with salt, pepper, and roasted garlic, sometimes a could sprigs of thyme! I usually roast the garlic in the air fryer because it’s a lot faster! If I have the ingredients, a white wine pan sauce goes incredibly with pork tenderloin. I usually just google how to make a pan sauce and use what I have on hand. And always add the drippings from the bag!
2 words: pork carpaccio
Do pork spirals.
Sear before sealing, and then sous vide. https://www.howsweeteats.com/2020/10/parmesan-pork-tenderloin/
Great application considering that normally you overcook it to raise the stuffing to temp.
We grill them whole and slice into medallions to serve
https://imgur.com/gallery/m2l6ZfQ
You can make an amazing pork Wellington with those.
I do these all the time, any time they’re bogo! Cover in seasoning (everglades, chupicabra are favorites), gallon ziplock, 140 for 2hrs. Dad prefers them at 145 but he appreciates the more tender and juicy 140. Good for tacos and sammiches too.
don’t cut them, season generously with salt and pepper and add thyme and/or rosemary sprigs then chuck into the bath for preferred doneness…I feel pork is the most transformed meat cooked by sous vide compared to traditional methods, enjoy!
I like my pork tenderloins cut into 1.5-2 in thick medallions, pounded to .5″ thick, and then pan seared on high. Deglaze and make a pan sauce (pepper jelly is a favorite, homemade blueberry jalapeno was the best).
Not sousvide, but fast, delicious, and very moist.
I know this is a sous vide sub, but I honestly prefer cutting them into hearty medallions, pounding them, and giving them the schnitzel treatment.
Do not sous vide a porn tenderloin.
This is one of those things I would say not to sound vide. Unroll and open them. Get sage and lemon in there. Season them super will and get them cooked through. Amazing stuff
There are two in that package. Keep them whole.
Sous vide gets the best results with these IMHO.
I usually wing it on a rub for them (salt, pepper, smoked paprika, cumin, MSG).
I do 6-8 hours @ 131F, then sear them in a cast iron skillet on high heat.
I’ve baked and grilled these as well….. Nothing comes close to the results from sous vide.
I usually just sous vide them as is. Although it’s a leaner cut so if you sous vide as a roast, you may want to add some butter but I will say if you do it turns out so delicious and tender at a low and even temp.
Another fun trick to try is to butterfly it, smash it out, and fill with cooked spinach, cooked arugula, sundried tomatoes, garlic, red onions, and feta. You can even put small chunks of butter in to keep the inside moist. roll it up, and vacuum seal it and sous vide that. It adds a ton of amazing flavour to an otherwise bland cut of meat.
Roast style – lemon, oregano, garlic, salt, pepper and it’s heavenly.
https://preview.redd.it/up6vte7se53d1.jpeg?width=3024&format=pjpg&auto=webp&s=3894704a3119de4b33368a49fb36ade94df1809b
Pork tenderloin is a very underrated cut of meat. It lacks flavor so make sure not to overcook it and make yourself a pan sauce to go along with it.