SVQ Pork Loin vs Tenderloin

$fracmeister$
fracmeister

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#1

SVQ Pork Loin vs Tenderloin

January 18, 2020, 10:04 AM

Meathead has a recipe for SVQ a pork loin (roast) calls for 140F for a long time. I am doing several pork tenderloins (very diff cut of meat and am inclined more to 136 for 1.5 hours. He suggests a smoke on the roast and I am looking at blasting a sear. I think the longer cook and smoke is better for the big piece of meat but I am treating these tenderloins a bit diff. Also not going to dry brine very long as they can get hammy. Thoughts? Also planning on about ½ lb per person which may be generous given the sides...
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tbob4

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#2

January 18, 2020, 10:34 AM

You are spot on.
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fzxdoc

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#3

January 18, 2020, 10:58 AM

Joule recommends 136° for 1 hour 30 minutes for pork tenderloin.

Kathryn

Last edited by fzxdoc; January 19, 2020, 06:27 AM.
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$fracmeister$
fracmeister

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Joined: Jul 2014

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Location: Sprang, TX

Dances with lemmings

(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
#4

January 20, 2020, 04:30 PM

This method turned out VERY well indeed. I coated a few of them with a light bit of bbq sauce and let that tack up but most served plain seared.. pretty astounding. Nice pink centers but no one complained. Everyone now expects my meat to be very tender and juicy... these did not disappoint.
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3 comments

#4.1

tbob4 commented

January 20, 2020, 05:29 PM

Editing a comment

Great job!!!

#4.2

fzxdoc commented

January 21, 2020, 10:04 AM

Editing a comment

Yippee. Good to hear it turned out well. It's not easy to nail pork because it likes to dry out. Sous vide saves the day in that department, especially for smallish cuts.

Kathryn

#4.3

klflowers commented

January 21, 2020, 02:01 PM

Editing a comment

I did a couple of tenderloins a couple of weeks ago and I was pleasantly surprised too. The leftovers made some really good sandwiches too. It is going in my regular rotation now. Congrats on the win!!!

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SVQ Pork Loin vs Tenderloin

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