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As the name suggests, pork tenderloin is a very tender cut but it also dries out quickly with traditional methods, making sous vide perfect! The meat just needs to be cooked long enough to heat it through and pasteurize it, usually 3 to 4 hours. The normal range is from 135°F to 145°F (57.2°C to 62.8°C) and ranges from medium rare to well done.
As the name suggests, pork tenderloin is a very tender cut but it also dries out quickly. This is one reason why sous vide is so ideal, keeping the tenderloin moist throughout the entire cooking process.
Pork tenderloin can be cooked at many different temperatures, depending on what your preference is. The normal range is from 135°F to 145°F (57.2°C to 62.8°C) and ranges from medium rare to well done. I usually cook mine at 140°F (60°C), it's still very tender but most of the pink is now gone. It also gives me a little extra time to sear the outside before it affects the middle.
I recommend reading more about how to sous vide pork for more information.
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