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Stovetop Sous Vide: Pork Tenderloin

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    Stovetop Sous Vide: Pork Tenderloin

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

    #2
    Dats pretty.

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      #3
      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.

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      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        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"
        Quintin "Q" commented
        Editing a comment
        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
        Jerod Broussard commented
        Editing a comment
        I have no doubt it was safe. My wife even thinks she sees pink, not good.

      #4
      That looks fantastic! I wish I could convince my wife that pink pork is ok! She wants it like shoe leather.

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