Not sure I’ll ever be able to cook a pork tenderloin differently after this!
145° for 2 hours👍🏻
by NoMathematician455
13 Comments
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MAXXTRAX77
This is the way.
XenoRyet
I’m with you. There is no other way. This is one of the cuts and dishes where SV absolutely shines.
Parking-Aerie1540
NEVER again. Everything else will be subpar comparatively now. We do ours like 130 3hrs, it’s unparalleled.
darcet
what’s the sauce? (and try a little lower, it gets juicier, albeit taking a lil longer)
pr0wlunwulf
Must be seared before searving.
flickthewrist
It’s ok to eat pork that pink? I thought ringworm was a concern
BakingWaking
Obviously you can sous vide so many things, but imo the Sous Vide works best with cuts like tenderloin that dry out easily. Pork, unfortunately, is much leaner these days than when we were younger. It really benefits from the low and slow cooking Sous Vide provides
I will say though, you cooked it to medium well; you could drop the temp to 135 or 140 and it’ll be slightly more smooth and butter-y in it’s texture. Obviously this is personal preference, but I find medium rare tenderloin to be really good.
Oren_Noah
Why even try? You’d only be disappointed and waste some perfectly good pork.
Next time, do this to loin. With sous vide, just as tender, but more pork flavor.
nakedjig
Out of curiosity, do you have a smoker? I haven’t tried sous vide tenderloin yet because I made a similar declaration about smoking it.
jonehughes
Yeah you definitely hit upon the holy Grail of sous vide
woodenmetalman
Smoker at 180 with a good thermometer does a really great job and I think much tastier.
Sorry-Tumbleweed-336
Just last week – 140 for 4 hours, on ice and in the fridge. Juicy pork tenderloin cold cuts for the kids school lunch sandwiches (and me and mom!) all week!
13 Comments
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This is the way.
I’m with you. There is no other way. This is one of the cuts and dishes where SV absolutely shines.
NEVER again. Everything else will be subpar comparatively now. We do ours like 130 3hrs, it’s unparalleled.
what’s the sauce? (and try a little lower, it gets juicier, albeit taking a lil longer)
Must be seared before searving.
It’s ok to eat pork that pink? I thought ringworm was a concern
Obviously you can sous vide so many things, but imo the Sous Vide works best with cuts like tenderloin that dry out easily. Pork, unfortunately, is much leaner these days than when we were younger. It really benefits from the low and slow cooking Sous Vide provides
I will say though, you cooked it to medium well; you could drop the temp to 135 or 140 and it’ll be slightly more smooth and butter-y in it’s texture. Obviously this is personal preference, but I find medium rare tenderloin to be really good.
Why even try? You’d only be disappointed and waste some perfectly good pork.
Next time, do this to loin. With sous vide, just as tender, but more pork flavor.
Out of curiosity, do you have a smoker? I haven’t tried sous vide tenderloin yet because I made a similar declaration about smoking it.
Yeah you definitely hit upon the holy Grail of sous vide
Smoker at 180 with a good thermometer does a really great job and I think much tastier.
Just last week – 140 for 4 hours, on ice and in the fridge. Juicy pork tenderloin cold cuts for the kids school lunch sandwiches (and me and mom!) all week!