1.5 hours at 142F/61C. Seared, and then butter basted with garlic and rosemary. A quick pan sauce of onion, mushroom, Dijon mustard, the bag juices, and a splash of cream. First time trying pork tenderloin sous vide and it was great!
by Cipriano_Ingolf_Oha
2 Comments
I made pork tenderloin last night! And then my dogs tripped me heading up the stairs with my plate…which landed upside down *and* broke in half. so I never got to eat it 😂😫
I add goat cheese to my mustard pan sauce though, and I highly recommend it to any goat cheese fans.
Wow, I just made a tenderloin for my very first sous vide cook, and it was incredible! I did 137 for 2 hours, and ate it with some tasty rice pilaf.