I bought a 1.5 pound marinated “pork center cut loin filet” on accident because it was mixed in with the pork tenderloins. Does anybody have any experience cooking this sous vide? I was going to follow the same instructions as the tenderloin (136 for 90 minutes) but am worried it’s not going to end up juicy. Any thoughts?
by volleygirl815
3 Comments
It may end up even more juicy than you are used to. I think your plan is OK, maybe slightly hotter. It will probably slice more like lunch meat than tenderloin, but should be good.
Loin cooks up just about the same as tenderloin, so you can do whatever you normally do. The only thing you may have to adjust is time as loin can often be much thicker. But individual cuts can vary a lot.
Careful or you’ll end up with meat pudding.