Intended to follow the 140F for 90 mins. I didn’t double check all the air was out of the bag despite weighing it down. Ice bathed it and went to sear on camping grill. Seared it but ended up back in another bag for 1hr at 142 to ensure it was cooked. Didn’t get the pink I was going for, but DAMN was it moist and sliced so easily. Salvaged a delicious tenderloin, practically melted in my mouth. “Onward and upward!”
by KRainman
2 Comments
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Nice. Of everything I sous vide, I believe pork turns out the best.