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Sous Vide Pork Tenderloin

Pork tenderloin, also known as pork fillet is a prime cut that is part of the entire loin. This whole muscle is found towards the bottom of the spine. It is exceptionally tender, compared to other cuts since the muscle is simply used for support or posture instead of moving around. For many, this makes it a favorite because it does not toughen up as much as other cuts.

Being a whole muscle, tenderloin tends to be a lot leaner. In fact, a cleaned piece will show hardly any traces of fat on the outside and the inside will be pure meat. This means that the meat can be prone to drying up when being cooked, especially for long periods.

Like most cases where the moisture of meat is at risk, sous vide is a good method to use. The low temperature in the water bath will allow the tenderloin to get cooked without exposing it to too much heat. The result is a properly cooked piece of pork tenderloin that stays juicy on the inside.

For those who prefer tenderloin slightly pink in the middle a temperature of 135°F or 57.5°C is used for cooking. Better done pieces are cooked at 141°F or 60°C. Either way, cooking time for both temperatures is at 3 to 6 hours. In the same way as other meats cooked this way, seasoning may be included before the tenderloin is cooked. Since this meat is tender it absorbs flavor much more quickly than other cuts and does not require long hours of prepping before being cooked.

With its tenderness and mild taste, pork tenderloin can be one of the most versatile meats around. This can be used for roast, shredded, seared, breaded, grilled, marinated, stewed and much more. It is delicious with simple gravy, or a more complex sauce. Of course, it can also be served with vegetables, bread, pasta and rice.

Sous Vide Pork Tenderloin Recipes and Articles

Sous Vide Pork Tenderloin with Mustard Air and Fried Snow Peas

Sous vide pork tenderloin mustard air I love cooking sous vide pork tenderloin and this recipe combines it with fried snow peas, chanterelle mushrooms, and a light mustard-based lecithin air.

Blackberry-Peach Wrapped Pork Recipe

Blackberry wrapped pork The star of most of my parties is meat and this blackberry-peach wrapped sous vided pork offering is no exception! It makes a fun presentation besides the additional sweetness and flavor from roasting the fruit complements the pork perfectly.

Bourbon Glazed Sous Vide Pork Tenderloin

Pork loin2 My Mom isn't a big fan of pork but when my Dad made this recipe for her she fell in love with the combination of the bourbon sauce with the perfectly cooked sous vide pork tenderloin. The sous vide tenderloin comes out incredibly moist and the bourbon sauce creates a flavorful glaze that just adds layers of flavor.

Cocoa Rubbed Sous Vide Pork Loin

Sous vide pork loin side I love pork loin and tenderloin and came up with this recipe using cocoa and cinnamon to coat and flavor it. Most people think spices like cocoa, cinnamon, and nutmeg can only be used in desserts but they are actually great in savory foods as well. You first season and sous vide the pork loin, then coat it in the cocoa and cinnamon before browning it. It gives it a really unique flavor with a nice mix of sweet, spicy, and bitter.

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