Can't beat it, $6 for 2lbs. Came out like butter, 135 for 2.5hrs. Alton Brown box mac cheese recipe and some roasted asparagus on the side, damn good meal to feed 3 for $20
by Corycovers87
8 Comments
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EvaTheE
Yes, best value for money. I think it is because people do not want it, because it is so easy to ruin. SV all the way.
Bubbly_Negotiation39
Did not think of this for sous vide. Will be trying soon! I used to smoke a pork tenderloin stuffed with Italian sausage. I wonder if I can do do this with sousvide instead of smoking. 🤷♂️ will report back on this!
Amazing_Wishbone_509
How did you sear it? Flame?
DemadaTrim
What’d you do for the sear? That’s my biggest issue with SV pork tenderloin. The shape and fragility make it tough to pan sear evenly, and they are thin enough that oven searing can easily overcook them and defeat the whole point of SV.
viciousbliss
Me, too. Thanks for the reminder!
alientrevor
Yeah, I did one a couple nights ago. I really should make it more often. 90 minutes at 140 is perfection.
NeedlessUnification
Is that just pan seared or did you add a sauce or glaze?
8 Comments
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Yes, best value for money. I think it is because people do not want it, because it is so easy to ruin. SV all the way.
Did not think of this for sous vide. Will be trying soon! I used to smoke a pork tenderloin stuffed with Italian sausage. I wonder if I can do do this with sousvide instead of smoking. 🤷♂️ will report back on this!
How did you sear it? Flame?
What’d you do for the sear? That’s my biggest issue with SV pork tenderloin. The shape and fragility make it tough to pan sear evenly, and they are thin enough that oven searing can easily overcook them and defeat the whole point of SV.
Me, too. Thanks for the reminder!
Yeah, I did one a couple nights ago. I really should make it more often. 90 minutes at 140 is perfection.
Is that just pan seared or did you add a sauce or glaze?