Pork tenderloin at 137 degrees. Served with honey garlic sauce, boursin cheese mashed potatoes & broccoli. Tenderloin in the SV is seriously life changing food, I cannot get enough!! One of the best gifts my husband has ever gotten me!
by bmcxo
28 Comments
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damitws6
I’m conflicted about the plates. Food taste the same and paper plates is just easier so I can’t complain. But your meal looks worthy of a finer plate 🙂 Got a recipe for those potatoes?
brunoburz
So beautiful.
Cry0manc3r
137 degrees for how long?
kikazztknmz
Looks great! Do you have a recipe for the honey garlic sauce?
Diablo3crusader
Did you sear it when it was finished? Or serve as is?
Jammy_the_Dodger
Danger!
jadejazzkayla
What was the size of the tenderloin? How long did you cook it?
dubblebubbleprawns
I will always maintain that pork and chicken are where sous vide shines the brightest, even if steaks get all the headlines.
Agreed that sv pork tenderloin is phenomenal.
thedellis
It’s the first pork tenderloin I’d ever cooked that came out juicy, not dry. It’s a game changer.
RedditRyRE
Sous vide pork tenderloin is so good. My favorite is to throw some apple butter right in the bag with the pork, around thanksgiving time
SkewerNU
You had me until I saw the paper plate. Properly prepared meat deserves a proper vessel to enjoy thy goodness.
EverbodyHatesHugo
Before I read the description, I thought the potatoes were scrambled eggs. Lol
experimentalengine
First time I did a pork tenderloin in the SV I had the same response. My wife, on the other hand…”I can’t eat it, it just looks raw”
I can’t seem to get her past that.
milkdimension
I do mine at 135F and it’s so good. I’ll just slice and eat cold the next day with a drizzle of maple syrup and soy sauce.
bmcxo
I can’t edit my post but just wanted to add I agree with the paper plate comments & never use them, but our water isn’t safe atm so I can’t wash our dishes. Usually I’d never put a meat so gorgeous on a paper plate!
reb6
The first thing I ever made when I got my sous vide was a pork tenderloin. Could cut it with a fork. And that’s when I realized I had been eating overcooked pork my whole life.
Substance_Civil
Pork loin / roast is also surprising in SV. I mean with the tenderloin sure even if you just somehow grill it right it will be tender, but loin roast is wholly different from being tough and fibrous to almost close to SV tenderloin
Ok_Incident7622
Try it with Dijon mustard and maple syrup in the bag, sous vide for 4 hours at 134.5. Co workers beg me to bring this in.
Taminella_Grinderfal
I grew up with leathery shake-n-bake pork chops. I thought I didn’t like pork until I learned you didn’t have to cook it to death, and that I was unlikely to die of trichinosis 🤣 It’s been my favorite thing to sous vide.
ATLUTD030517
My favorite SV protein
Outrageous_Ad4252
How long did you sv?
Genericgeriatric
137 for how long?
kaidomac
Sous-vide pork is a REVELATION! Soooo many options:
I was pretty good at boxed brownie mixes & grilled cheese sandwiches prior to sous-vide LOL. Now I eat like a king all day, every day!!
1080p3t3
How did you finish?
thecuseisloose
I do mine at 141 for 1:15 and it’s incredible
Vaxcio
Just gave my first tenderloin a try. I had forgotten the bad boy for two years in the back of the freezer and 4 hours at 140 (Was being a bit cautious) had it perfectly juicy like it was purchased a day ago.
Never doing it another way.
KernBalls
Hands down favourite thing to sous vide. Turns out immaculate, juicy and tender every time.
28 Comments
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Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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I’m conflicted about the plates. Food taste the same and paper plates is just easier so I can’t complain. But your meal looks worthy of a finer plate 🙂 Got a recipe for those potatoes?
So beautiful.
137 degrees for how long?
Looks great! Do you have a recipe for the honey garlic sauce?
Did you sear it when it was finished? Or serve as is?
Danger!
What was the size of the tenderloin? How long did you cook it?
I will always maintain that pork and chicken are where sous vide shines the brightest, even if steaks get all the headlines.
Agreed that sv pork tenderloin is phenomenal.
It’s the first pork tenderloin I’d ever cooked that came out juicy, not dry. It’s a game changer.
Sous vide pork tenderloin is so good. My favorite is to throw some apple butter right in the bag with the pork, around thanksgiving time
You had me until I saw the paper plate. Properly prepared meat deserves a proper vessel to enjoy thy goodness.
Before I read the description, I thought the potatoes were scrambled eggs. Lol
First time I did a pork tenderloin in the SV I had the same response. My wife, on the other hand…”I can’t eat it, it just looks raw”
I can’t seem to get her past that.
I do mine at 135F and it’s so good. I’ll just slice and eat cold the next day with a drizzle of maple syrup and soy sauce.
I can’t edit my post but just wanted to add I agree with the paper plate comments & never use them, but our water isn’t safe atm so I can’t wash our dishes. Usually I’d never put a meat so gorgeous on a paper plate!
The first thing I ever made when I got my sous vide was a pork tenderloin. Could cut it with a fork. And that’s when I realized I had been eating overcooked pork my whole life.
Pork loin / roast is also surprising in SV. I mean with the tenderloin sure even if you just somehow grill it right it will be tender, but loin roast is wholly different from being tough and fibrous to almost close to SV tenderloin
Try it with Dijon mustard and maple syrup in the bag, sous vide for 4 hours at 134.5. Co workers beg me to bring this in.
I grew up with leathery shake-n-bake pork chops. I thought I didn’t like pork until I learned you didn’t have to cook it to death, and that I was unlikely to die of trichinosis 🤣 It’s been my favorite thing to sous vide.
My favorite SV protein
How long did you sv?
137 for how long?
Sous-vide pork is a REVELATION! Soooo many options:
* [https://www.seriouseats.com/sous-vide-pork-recipes-5117302](https://www.seriouseats.com/sous-vide-pork-recipes-5117302)
And be sure to try TURKEY tenderloin! We don’t even do a bird anymore at Thanksgiving!!
* [https://www.reddit.com/r/CombiSteamOvenCooking/comments/js089v/turkey_tenderloin_wow/](https://www.reddit.com/r/CombiSteamOvenCooking/comments/js089v/turkey_tenderloin_wow/)
Also check out the Sous-Vide-Que method if you like smoked foods:
* [https://www.reddit.com/r/charcoal/comments/16mb5ao/comment/k19bnul/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1](https://www.reddit.com/r/charcoal/comments/16mb5ao/comment/k19bnul/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1)
SV is pretty crazy…totally changed my chicken game too!
* [https://www.reddit.com/r/sousvide/comments/1go1g1c/comment/lwgnw11/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button](https://www.reddit.com/r/sousvide/comments/1go1g1c/comment/lwgnw11/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button)
Not to mention jarred desserts:
* [Pots de crème](https://www.reddit.com/r/CombiSteamOvenCooking/comments/15a4ckb/comment/jtow8g8/?utm_source=share&utm_medium=web2x&context=3)
* Crème brûlées
* Mini cheesecakes
* Yogurt
* Rice pudding
* Panna cotta (more creamy)
* Flan & crème caramel
* Poached fruits
* Puddings
* Lemon curd
* Ice cream base (Ninja Creami FTW!)
I was pretty good at boxed brownie mixes & grilled cheese sandwiches prior to sous-vide LOL. Now I eat like a king all day, every day!!
How did you finish?
I do mine at 141 for 1:15 and it’s incredible
Just gave my first tenderloin a try. I had forgotten the bad boy for two years in the back of the freezer and 4 hours at 140 (Was being a bit cautious) had it perfectly juicy like it was purchased a day ago.
Never doing it another way.
Hands down favourite thing to sous vide. Turns out immaculate, juicy and tender every time.