1 package of turkey tenderloins were given a coat of EVOO and then seasoned with WOW. I added 2 tablespoons butter to
each tenderloin and then vacuum sealed.
Put into a 144 degree bath for 4 hours.
Out of the bath after 4 hours.
Dried off and getting ready for a sear.
Seared in my cast iron frying pan with butter and EVOO.
My plate with yellow rice and veggies.
Tenderloin turned out perfect. Very flavorful, tender, moist and juicy. Compared to the one I did awhile back on the grill this one
wins hands down. I really believe that Sous Vide is meant for this type of lean meat.
