SOUS VIDE 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
SOUS VIDE 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
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From inspiredtaste.net
Reviews 4.9
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From inspiredtaste.net
Reviews 4.9
Total Time 30 minutes
Cuisine American
Calories 265 per serving
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Reviews 5
Total Time 50 minutes
Category Pork Tenderloin
From foodandwine.com
Reviews 5
Total Time 50 minutes
Category Pork Tenderloin
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