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Pork Tenderloins Test, To SV or Not ?
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Mattman3969
Posts: 10,457
I started with 2 pork tenderloins seasoned with EVOO,Rosemary,Thyme,Oregano and S&P. Both vac packed just to keep things fair
Just out of SV @130 and the other one has been out of the fridge for 30mins The SV one hit an ice bath before the searing so both would hit the egg relatively close in temp.
On the large with cherry at 400° just flipped after 2mins The one in the back is the SV one
Another flip. SV one is in the front
And pulled with similar temps. The cooler one is the SV one
Plated up with SV carrots and brussel sprouts. The meat on left is the SV and on the right is straight up egged. IMHO the just egged although it looks stringy had the better taste and texture.
Just out of SV @130 and the other one has been out of the fridge for 30mins The SV one hit an ice bath before the searing so both would hit the egg relatively close in temp.
On the large with cherry at 400° just flipped after 2mins The one in the back is the SV one
Another flip. SV one is in the front
And pulled with similar temps. The cooler one is the SV one
Plated up with SV carrots and brussel sprouts. The meat on left is the SV and on the right is straight up egged. IMHO the just egged although it looks stringy had the better taste and texture.
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analyze adapt overcome
Comments
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That's a rock solid experiment right there!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Raised direct, 400° a tenderloin is done in 5 in per side (20 total). And those veggies can be steamed in about 5-7 min. This contest is no contest.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Raised direct, 400° a tenderloin is done in 5 in per side (20 total). And those veggies can be steamed in about 5-7 min. This contest is no contest.
Maybe I should’ve just done both in the oven.!! Lol-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Mattman3969 said:Maybe I should’ve just done both in the oven.!! Lol
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Nice comparison test. Hard to beat an egged tenderloin.
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That’s crazy. I literally did the same thing tonight after my wife asked it we should Sous Vide the whole pack.
The lack of fat fat in a tenderloin made me think “meh”.
Same results. I was doing good with my Army of minions to get drinks out and food on plates so I didn’t get any pics but we were underwhelmed with the Sous Vide tenderloin.
Only change is I marinated. Awesome post."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Killit_and_Grillit said:
The lack of fat fat in a tenderloin made me think “meh”.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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