Bought one of these thinking of trying it SV. I had it before around this past Christmas just to taste it, but the way I cooked it made it a little dry. Wondered if trying in the sous-vide for a long time on minimal safe temp could possibly make it more tender.
Also, would I need to move it to a vac bag, or can I SV directly in the packaging? I do that with some things like individually packaged fish fillets.
by nlightningm
8 Comments
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Pork tenderloins don’t need to cook long to be done, 2 hours is plenty. 135-140F is typical range.
Never cook in store packaging, its not made for SV.
2hr at 140F was my answer. Done a few from Costco and they turn out great. Sear the loin post sous vide. Cut and enjoy. Make Cuban sandwich’s w leftovers.
With sv you should get a tender moist result. Let us know how it turns out. Pics please
I did a Trader Joe’s pork loin two weeks ago. I think 140 for two hours and then seared it on my cast iron. It’s wicked good.
I do the tenderloins at 140F for 2 hrs all the time. Fenomenal, light Pink, super tender.
Never had the loin you are asking about so I would be interested in hearing how it comes out
Pork tenderloins IMO you don’t need to complicate your life with SV – I cook them all of the time – I don’t use this brand but I’ll get one and season it up with the McCormick Chipotle season packet – let it sit in that and come to room temp for an hour or so before I cook. Probe in – stick it in the oven at 425 until you get to 140 – simple as that – if you want some more crust on it – turn it from bake to the broiler at around 130 – browns up the top nice.
This isn’t a tenderloin, it’s a pork loin that’s been cut in 4 PCs. Should still be very good.
Don’t cook it in the bag it came in!