140F – 4.5 hours First time doing a tenderloin. The meat is so incredibly soft and good. I’ve always been a fan of tenderloin but this is another level. Made a gravy with the bag juice too!
by tanksnterps
9 Comments
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dolemite79
Try 135 next time. Absolutely will melt In your mouth.
knarfn
Try a double cut bone in chop next time. Sooooo gooood
Gullible-Wish-8783
Looks amazing! Sous vide has been a game changer with pork for me. I picked up a couple pork tenderloins and a pork loin roast on sale dirt cheap a couple weeks ago – seasoned them with salt, pepper, garlic powder, and dried thyme, bagged them, and froze them. Just did the pork loin roast today – 135 for 3 hours from frozen – and it was honestly the best pork I’ve ever had. I don’t think I can make pork any other way now
karluvmost
I do 137 for 3 hours. Finiash with an Apricot Jam (or your fave jam) – Mustard – Soy – Miso Paste (if I have it) sauce. Eyeball the sauce consistency.
Vivid-Accountant-897
Fillet it, stuff it, roll it back up, bag it and sous vide! Grill for colour and thank me later.
I made a walnut, olive, basil, date, Calabrian chilli tapenade but there are unlimited possibilities.
BeastM0de1155
Nice cook on them. Everyone burns them or fry them to death
YOUR_TRIGGER
the best part is, they’re *super cheap*. i pick one or two up every time i go to the store (usually weekly) and that’s frequently the only meat i buy anymore (i hate what they’ve done to chickens (woody) and beef prices are through the roof). pork is the way to go. lean protein too. i can happily get my fat from nuts and yogurt and stuff and carbs are pretty much in everything anyway.
*highly recommend* making flavor cubes. just make a thick-ish lemon garlic vinaigrette and freeze in a silicone tray. vac seal with some chunks thrown in it. works great with anything but salmon and pork is pretty much all the meat i eat with any regularity anymore.
Imverystupidgenx
Seriously, it’s so cheap, we split ours into 3rds and just mix up the sauces and sides.
9 Comments
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Try 135 next time. Absolutely will melt In your mouth.
Try a double cut bone in chop next time. Sooooo gooood
Looks amazing! Sous vide has been a game changer with pork for me. I picked up a couple pork tenderloins and a pork loin roast on sale dirt cheap a couple weeks ago – seasoned them with salt, pepper, garlic powder, and dried thyme, bagged them, and froze them. Just did the pork loin roast today – 135 for 3 hours from frozen – and it was honestly the best pork I’ve ever had. I don’t think I can make pork any other way now
I do 137 for 3 hours. Finiash with an Apricot Jam (or your fave jam) – Mustard – Soy – Miso Paste (if I have it) sauce.
Eyeball the sauce consistency.
Fillet it, stuff it, roll it back up, bag it and sous vide! Grill for colour and thank me later.
I made a walnut, olive, basil, date, Calabrian chilli tapenade but there are unlimited possibilities.
Nice cook on them. Everyone burns them or fry them to death
the best part is, they’re *super cheap*. i pick one or two up every time i go to the store (usually weekly) and that’s frequently the only meat i buy anymore (i hate what they’ve done to chickens (woody) and beef prices are through the roof). pork is the way to go. lean protein too. i can happily get my fat from nuts and yogurt and stuff and carbs are pretty much in everything anyway.
*highly recommend* making flavor cubes. just make a thick-ish lemon garlic vinaigrette and freeze in a silicone tray. vac seal with some chunks thrown in it. works great with anything but salmon and pork is pretty much all the meat i eat with any regularity anymore.
Seriously, it’s so cheap, we split ours into 3rds and just mix up the sauces and sides.