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How to Sous Vide Pork Tenderloin
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.
The meat just needs to be cooked long enough to heat it through and, if you want, pasteurize it. This takes 3 to 4 hours for a normal sized tenderloin, though going a few extra hours won't hurt it.
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.
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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.
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.
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