It was 56 degrees Celsius and 132 degrees Fahrenheit for two hours.
The thermometer reads a little differently, but that doesn't really matter, right?
Do you think it's cooked well? It's not as easy to slice as nicely as on YouTube, but the texture of the meat is similar to sous vide chicken breast.
How do I keep it perfectly round? The shape I made looks a bit like a mackerel.
by AdFirm4469
10 Comments
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The shape depends on the cut that you pick out. You need to buy a symmetrical tenderloin and it’ll stay round.
The meat looks great! I love pork tenderloin. I usually go a bit higher temp, 58-60°C, you should experiment with it to get a firmer texture.
I also go a little higher temp and longer but I do a pork loin roast, which is thicker. We love it so much that we do it once a week. After playing with time/temp I now always go 138F for 4 hours. Always juicy and delish. We drain the bag juices into a small measuring cup to pour over as is and the rub we use burns quick so I do a real fast pan sear before slicing.
132F is a bit low, I’d recommend trying 138-140F for 2 hrs.
What a trip, I used to have the same instant thermometer
If you want a perfect round shape you need to either tie it with butchers twine or (my preferred method) roll it tightly in cling film before sealing in a bag. I put a few sheet of cling film down on a clean surface, use a cloth to remove any air bubbles, place the seasoned pork tenderloin at the bottom of the cling film sheet and tightly roll up. At this point you can tighten it further by rolling it along the surface keeping a tight grip on each end. I then usually wrap the tightened roll in another sheet of cling film to keep everything in place before sealing in a bag like normal.
https://youtu.be/aClRzPaYvEU?si=X7wwLTmpq-3DQ2ZS
This video pretty much shows the technique at around the 2.30 mark
The temp you cooked it at is a little low for the texture I like, and the sear is a little light. (You didn’t tell us anything about the sear. You dried it first, right?)
Here’s a good resource with a variety of times, temperature and textures:
https://www.seriouseats.com/sous-vide-pork-tenderloin-recipe
I personally do 145 for 4 hours
When I want to retain the shape of what I’m cooking, I avoid the machine-vacuumed packaging and just use an open zip-loc bag (with a little bit of oil for lubrication), clip it to the rim of the vessel, and let the water bath displace the air in the bag.