PORK TENDERLOIN SOUS VIDE RECIPES

Sous vide is the most foolproof way to get pork tenderloin on the table with consistently great flavor and a buttery, ultra-tender texture that you can't get with traditional methods.Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, this is the kind of roast to pull out when you're feeling extra fancy on a weeknight.Medium Rare: 130°F / 54.4°C for 1 to 4 hours - Buttery tender, very juicyMedium: 140°F / 60°C for 1 to 4 hours - Firm but still tender, moderately juicyMedium Well: 150°F / 66°C for 1 to 4 hours - Fully firm, moderately juicyWell Done: 160°F / 71°C for 1 to 4 hours - Dry with a firm, tacky texture.

Provided by J. Kenji López-Alt

Total Time 01 hours 00 minutes

Prep Time 01 hours 00 minutes

Yield Ingredients for 2

Number Of Ingredients 8

• Ingredients

Instant Pot Frozen Pork Tenderloin. How to cook pork tenderloin in the instant pot pressure cooker from frozen. Grab a couple of frozen pork tenderloins and transform them into delicious apple flavoured sliced pork that is tender, juicy, and delicious.

Provided by RecipeThis.com

Categories     Main Course

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 1213 kcal, CarbohydrateContent 21 g, ProteinContent 191 g, FatContent 36 g, SaturatedFatContent 11 g, CholesterolContent 590 mg, SodiumContent 713 mg, FiberContent 3 g, SugarContent 14 g, ServingSize 1 serving