Stovetop Sous Vide: Pork Tenderloin

[Quintin "Q"]

Epic! Sous Vide Pork Tenderloin with Raspberry Chili sauce, Smoked Gouda Cauliflower mash and Brussel Sprouts. Technique was learned at chefsteps.com

[Jerod Broussard]

Dats pretty.

[Quintin "Q"]

Highly recommend trying this technique the temp was surprisingly easy to keep within 1-2 degrees of my desired water bath temp. The raspberry sauce was pretty much a Bbq sauce. Raspberry preserves, tiger sauce, horseradish, garlic, onion, ketchup , and red wine vinegar.

[Jerod Broussard]

I can't eat a whole tenderloin. That previous statement should read, "I am the only ONE in a house of 8 humanoids that eats meat that is not well-done."

[Quintin "Q"]

Since I cooked it 3.5 hrs I was convinced that it was safe. I usually don't eat pork that rare just slightly pink.

[Jerod Broussard]

I have no doubt it was safe. My wife even thinks she sees pink, not good.

[Dr ROK]

That looks fantastic! I wish I could convince my wife that pink pork is ok! She wants it like shoe leather.