I’ve eaten pork tenderloin a ton. Never gone down to 133, and I’ve never had it look like that.
thesqrtofminusone
I tried this recently and it tasted fine and was very juicy, none of us could get over the psychological barrier of what looks like raw pork, just turned our stomachs.
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My brain knows that it’s safe but my heart is afraid
It’s wild how afraid people are of pink pork. Looks good to me. Pork tenderloin is one of the best uses for the sous vide.
The last case of Trichinosis in the US was 2005.
Idk where you are, but this is very comforting to me.
You are more likely to die on an airplane than contract trich
Lotta food safety posts here. Once pasteurized, it’s safe. This looks thick, but it’s hard to tell.
https://douglasbaldwin.com/sous-vide.html#Table_5.1
I’ve eaten pork tenderloin a ton. Never gone down to 133, and I’ve never had it look like that.
I tried this recently and it tasted fine and was very juicy, none of us could get over the psychological barrier of what looks like raw pork, just turned our stomachs.
Will not be doing it again, our loss.