The other day at the commissary I saw this tenderloin. Curiosity got the better of me so I decided to
buy it and try it. It states on the package 45 minutes in a 450 oven, leave in package. Well I wanted
to do it Sous Vide so I left it in the cryovac packaging.
Put into a 140 degree bath for the next 4 hours.
After seeing
Tommy’s (TMB) potato cook yesterday I wanted to give it a shot. We have the Penzeys
Chip and Dip seasoning so I decided to do them this way on my SRG. I had some small
Sunrise Medley Potatoes that were cut in half and then were soaked in cold water for about 30 minutes then dried off.
Put onto the SRG on medium heat and burning Pecan pellets. I plan on brushing them with the mixture on
each turn.
At the first flip I brushed on some more of the butter mixture.
Potatoes are done.
Tenderloin is out of the bath and getting ready for a quick sear.
Just about ready.
Tenderloin is done. I will let it rest for about 15 minutes then slice.
All plated and ready to eat!
Potatoes were fantastic! The tenderloin was moist and very tender but I didn’t especially care for the
marinade that was used as it was a bit spicier than I like. I love my spicy hot but there is a difference
when the marinade overpowers the meat. One thing I did notice with the SV is that it pulled the marinade
deep inside the meat. My wife thought it was super so that is all that really counts.
And yes, even though
the tenderloin looks real pink it was done. We could cut it with a fork.
