Everybody’s talking about the portion size and I’m over here wondering what that poor garlic did to deserve such treatment.
Micprobes
Is the pork loin in the room with us?
BostonBestEats
One of the best things to use sous vide for, since it is so easy to over-cook. I like 137°F, which will be slightly blush. I also like pre-searing to avoid the risk of over-cooking when doing a post-sear.
kain459
ols887
I’m not a geometrist but that pork is barely three times the size of those mustard seeds.
16 Comments
Where’s the rest of it
I’m going to need 25 of those please.
What is that, a tenderloin for ants? It’s gonna need to be at least three times bigger.
Thought this was a cooked charging plug
pork tenderloin alone makes sous vide worth it. inexpensive. delicious at 137 F. make a bit of dijon pan sauce.
Should have covered in Gold leaf
What did you eat on your second bite?
Probably one of the most underrated cuts. Prices of everything else keep climbing but you can find pork tenderloin for under 3.5/lb.
https://preview.redd.it/uj5sbxedmmqd1.jpeg?width=1010&format=pjpg&auto=webp&s=ac45a3ae9b15ad30207a725c3cf890997a57f22a
America has ruined portion sizes.
Everybody’s talking about the portion size and I’m over here wondering what that poor garlic did to deserve such treatment.
Is the pork loin in the room with us?
One of the best things to use sous vide for, since it is so easy to over-cook. I like 137°F, which will be slightly blush. I also like pre-searing to avoid the risk of over-cooking when doing a post-sear.
I’m not a geometrist but that pork is barely three times the size of those mustard seeds.
What is this?! A tenderloin for ants?!