I previously cooked the sirloin at 60 degrees for 2 hours, but should I cook the tenderloin for about 4 hours?
by AdFirm4469
6 Comments
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xicor
135 for 3 hrs
mtbguy1981
2 hours is plenty.
DerekL1963
Pork loin doesn’t need to be tenderized, only cooked (warmed) so 2-3 hours (depending on thickness) is appropriate.
TheBowhuntingButcher
I do 137 for 2 hours for pork chops. For roasts, I’d probably go 3-4 hours.
chrisbvt
I would not have chopped it up first, but since you have, you do not need to do it the same amount of time as a whole roast. Also, dry/fresh herbs in the bag do not penetrate the surface of the meat, it is only useful if you are going to use the bag juices after to make a pan sauce, as that is where all the herb flavors end up.
I dry brine for a couple hours, then sprinkle with garlic powder and onion powder before bagging, which does penetrate the meat. I add pepper before the sear.
6 Comments
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135 for 3 hrs
2 hours is plenty.
Pork loin doesn’t need to be tenderized, only cooked (warmed) so 2-3 hours (depending on thickness) is appropriate.
I do 137 for 2 hours for pork chops. For roasts, I’d probably go 3-4 hours.
I would not have chopped it up first, but since you have, you do not need to do it the same amount of time as a whole roast. Also, dry/fresh herbs in the bag do not penetrate the surface of the meat, it is only useful if you are going to use the bag juices after to make a pan sauce, as that is where all the herb flavors end up.
I dry brine for a couple hours, then sprinkle with garlic powder and onion powder before bagging, which does penetrate the meat. I add pepper before the sear.