Top tenderloin is a harissa spiced seasoning, one on the bottom is a garlic and herb seasoning (both store bought blends).
This was my first time trying this, and it was just a experiment on top of a grilling session I was doing, so my coals were a tad too weak by the time came to sear these, so next time I’d like a better sear.
Would like to try somewhere in the 130s but guests today would’ve felt uneasy with that hence the 142.
Nonetheless, very tender and very delicious. Would absolutely do this again
by GPadrino
12 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Try putting sliced apples and a cinnamon stick in with them. Fantastic flavor.
Just did this! Couldn’t agree more!
This is the one meat cut everyone with SV should try .. It’s an absolute game changer
Did this at 135 and it came out incredible
This is where sous vide really shines! Looks great!
I’m going to finally break my SV cherry tonight with one of these. It came preseasoned with lemon pepper something. Think I’ll just dump that into my own vacuum seal bags and go for it.
Yea 135 is where I recommend people go with pork tenderloin. I prefer mine rare at 129, but a lot of people are squeamish.
Looks great! I usually do my pork tenderloin at 130 for about 2-2.5 hours and it turns out perfect. Doing one tomorrow for meal prep! Great job!
Gochujang shoyu made for an interesting twist, 140F for 90 minutes, gas sear.
Passed the Master class!
Comes out amazing in SV and it’s relatively cheap too. Wouldn’t cook it any other way now.