Another sous vide recipe! I tried it with pork tenderloin. It's great! It's so easy to dry out pork and this was extremely juicy. I took the advice of this Gizmodo article and tried a pre-marinated tenderloin from Trader Joe's and just kept it in the pre-vacuum sealed packaging.
I tried the peppercorn-garlic marinade - yum!
I cooked it for an hour and a half at 134. If it's thicker, you should cook it longer. It looks pretty unappealing right when it comes out.
I used a little blow torch to sear it this time.
Aside from being fun to do, it works pretty well.
When I cut into it, it was so juicy and tender. Such a nice way to have pork tenderloin.
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