They are often on sale, this happened to be a pre marinated one. I did 135 degrees for 3 hours, . (And yes those are instant potatoes, no hate please 🤣) And before anyone says “BLARGH ITS PINK!” It’s ok…it’s safe to eat and is moist and delicious, if you’re uncomfortable then try 140 or 145 to start.
https://www.seriouseats.com/sous-vide-pork-tenderloin-recipe#toc-is-pink-pork-safe
by Taminella_Grinderfal
11 Comments
By far my favorite application of sous vide. Just terrific
I love pork in the sous vide – after some experimenting I’ve settled on 138 for most of my pork stuff.
I think pork tenderloin or pork loin is the best thing I’ve done sous vide. Made one at my mom’s once and she said it was one of the best things she’s ever eaten. And it’s usually very cheap compared to other meats.
Completely agree OP. Pork tenderloin is the best. Beats everything in my world.
That plate requires gravy
Pork in the sous vide is amazing! I honestly prefer it to beef.
I made some chops and tenderloin this week. So good.
36 hour baby back ribs at 145 followed up by 2 hours of smoke, then a 15 minute glaze is superb as well.
Tenderloin in sous vide is unnecessary to me. It’s already so tender and hard to mess up. Pork loin and thick pork chops on the other hand are the perfect use case for sous vide.
Crisp up your asparagus, far better than when it’s all floppy like that.
Bonus of living in Iowa is i can get pork loins for $1.99/lb!
It’s great. Doing it again this weekend with an onion balsamic marmalade.