Sous vide

[Alpedhuez55]

Originally Posted by croatan

I made the best pork tenderloin I've ever had last night. Cooked two of them (one peppercorn pre-seasoned and one au natural that I did with salt, pepper, oregano, garlic, and butter) at 136 for an hour and a half or so and then seared in cast iron. It was the most tender pork I've ever eaten. I served the medium-rare pork to two people who normally only eat well-done steaks and they both loved it. I don't think I'll ever do a pork tenderloin any other way again.

Actually, I have one of those pre-seasoned peppercorn tenderloins I was thinking of putting on when I get home. But I may just wait until the weekend. I have that same pork fear a lot of people have. My Mom was so afraid of getting sick from it that it was always well done and stringy or else I fear I am going to end up with trichinosis. Hopefully the Sous Vide will help me get over that fear.