PORK TENDERLOIN SOUS VIDE RECIPE 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

Wonderfully moist and flavorful. We like our salmon on the firmer side, but this can easily be adjusted. Just lower the cooking temperature if you prefer it yours medium.

Provided by Bren

Categories     Salmon Fillets

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 2 servings

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 244.9 calories, CarbohydrateContent 4.2 g, CholesterolContent 66.4 mg, FatContent 14.6 g, FiberContent 0.2 g, ProteinContent 23 g, SaturatedFatContent 2.8 g, SodiumContent 146.9 mg, SugarContent 0.8 g