Put it in for around 3 hours at 137. Cool bath for 10, pat dry for 5, then seared with cast iron. I think I read a comment here the other day that described it as “pork marshmallow” and I’d have to say that is spot on! Easily the most tender pork I’ve ever had. I made a pan-sauce to go with it, but it was juicy and flavorful enough on its own. I can’t wait to make more.
by zimtastic
2 Comments
I feel like pork tenderloin is just as good roasted, grilled, or seared. It’s not that it’s bad sous vide… just that the method isn’t as important to achieving a similar result.
Maybe it’s just me?
Why does this look furry?