Did 2 hours at 134 (to give some wiggle room on the sear). Came out mostly medium. This will be the only way I cook proteins from now on.
by Cirquue
3 Comments
Ok_Audience_9828
How’d you sear?
leformerchef
Thank you for doing this, everybody’s doing steak, but I think pork & chicken is the best use of sous vide.
Lower_Midnight_1832
I….I don’t think I’ve ever seen pork tenderloin cut lengthwise! And not sure if I want to see it again!
But, planning on doing pork tenderloin sous vide tonight. Overnight dry brine, I’m usually at 132 for 2 hrs. Then cast iron sear. Hope to get that nice medium result like you did!
3 Comments
How’d you sear?
Thank you for doing this, everybody’s doing steak, but I think pork & chicken is the best use of sous vide.
I….I don’t think I’ve ever seen pork tenderloin cut lengthwise! And not sure if I want to see it again!
But, planning on doing pork tenderloin sous vide tonight. Overnight dry brine, I’m usually at 132 for 2 hrs. Then cast iron sear. Hope to get that nice medium result like you did!