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Author Topic: Sous Vide Pork Tenderloin  (Read 6333 times)

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Offline muebe

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Sous Vide Pork Tenderloin
« Reply #-1 on: August 29, 2013, 07:39:06 PM »
I got my jumbo crock pot delivered from Amazon so time to test it out.

Started with a almost 4lb pork tenderloin...



I trimmed the fat and coated it with Tee's M-3 and hickory smoked kosher salt...



I vac sealed the loin with butter...



Into the crock pot with my new immersible probe watching the temp for the PID...



PID set at 137F and after putting in the loin the temp dropped just a bit...



See you in 3 hours...



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Offline Pappymn

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Sous Vide Pork Tenderloin
« on: August 29, 2013, 07:41:48 PM »
Watching Dr. Frankenstein
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Offline sparky

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Re: Sous Vide Pork Tenderloin
« Reply #1 on: August 29, 2013, 07:44:49 PM »
i was thinking the mad scientist is on the loose again.   ;)
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Offline veryolddog

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Re: Sous Vide Pork Tenderloin
« Reply #2 on: August 29, 2013, 07:50:28 PM »
Interesting cook. Any brine used? Watching.

Ed
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Offline muebe

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Re: Sous Vide Pork Tenderloin
« Reply #3 on: August 29, 2013, 08:04:43 PM »
Quote from: veryolddog on August 29, 2013, 07:50:28 PM
Interesting cook. Any brine used? Watching.

Ed

Was packaged in a salt solution so no brine needed.
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Offline RickB

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Re: Sous Vide Pork Tenderloin
« Reply #4 on: August 29, 2013, 08:33:07 PM »
See no reason for a brine with sous vide. How could you possibly lose moisture.
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Offline muebe

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Re: Sous Vide Pork Tenderloin
« Reply #5 on: August 29, 2013, 08:40:38 PM »
Quote from: RickB on August 29, 2013, 08:33:07 PM
See no reason for a brine with sous vide. How could you possibly lose moisture.

From what I read Rick there are people who do injections and brine chicken & pork for Sous Vide.

So here is something that I discovered. The larger crock pot really retains the heat. The temp shot up past setpoint as the PID started heating. It was taking a long time for the temp to come back down so I had to remove the lid to help it along. Of course I should have ran a auto-tune with this new, larger crock pot before starting but I did not want to eat at 10 PM :-\

I am sure a auto tune will be needed after this cook.
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Offline muebe

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Re: Sous Vide Pork Tenderloin
« Reply #6 on: August 29, 2013, 10:02:12 PM »
Ok so out of the bag she comes...



Gave the outside a quick sear...



Started slicing with my new ceramic knife. Sliced like butter...







I gave the individual slices for my plate a little more of a quick sear. Plated with West Coast Toast and a Easy Mac Muffin...









That was absolutely the most moist and flavorful Pork Tenderloin I have ever made!
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Offline TMB

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Re: Sous Vide Pork Tenderloin
« Reply #7 on: August 29, 2013, 10:07:51 PM »
Looks very good muebe.  But would you say it's better then smoking or grilling a pork tenderloin?
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Offline veryolddog

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Re: Sous Vide Pork Tenderloin
« Reply #8 on: August 29, 2013, 10:14:50 PM »
That IS absolutely beautiful and your pictures do show how moist it is. How is the flavor? You said that you put butter inside the package.

What is that muffin? Is that pasta with bread crumbs and cheese on top?

Ed
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Offline muebe

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Re: Sous Vide Pork Tenderloin
« Reply #9 on: August 29, 2013, 10:28:02 PM »
Quote from: TMB on August 29, 2013, 10:07:51 PM
Looks very good muebe.  But would you say it's better then smoking or grilling a pork tenderloin?

There is no way you can get pork this moist on a smoker or grill. At these low temps you would end up with pork that would either make you sick or be dry & over cooked. I am very new to this way of cooking but it is very impressive so far. I think I may have even over cooked it compared to what Sous Vide can do. My temps got up to 160F for over an hour and it still turned out very moist and flavorful.  If I kept it at 137F the whole time it probably would have been even better. Running an auto-tune right now to get the PID in check since I got a new crock pot that is larger and more wattage.
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Offline Pappymn

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Sous Vide Pork Tenderloin
« Reply #10 on: August 29, 2013, 10:30:34 PM »
Couple questions.

I want to see a pic of your new knife. I have one too and really love it. Pretty please ???

Flavor: does the sous vide pull your seasoning into the meat more?

What was the IT when you pulled it?
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Offline muebe

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Re: Sous Vide Pork Tenderloin
« Reply #11 on: August 29, 2013, 10:32:21 PM »
Quote from: veryolddog on August 29, 2013, 10:14:50 PM
That IS absolutely beautiful and your pictures do show how moist it is. How is the flavor? You said that you put butter inside the package.

What is that muffin? Is that pasta with bread crumbs and cheese on top?

Ed

Ed the flavor was great. Tee's M-3 seasoning has a great flavor and you could taste it through the meat. Every inch of the meat was evenly cooked from edge to center. The butter was an idea that I got online. Don't know if that made a difference but I am sure it added some flavor to it.

The muffin is macaroni and cheese coated with Asiago cheese & Panko bread crumbs. The hit with the broiler for some browning on top.
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Member #22
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OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
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BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
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Offline muebe

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Re: Sous Vide Pork Tenderloin
« Reply #12 on: August 29, 2013, 10:38:03 PM »
Quote from: Pappymn on August 29, 2013, 10:30:34 PM
Couple questions.

I want to see a pic of your new knife. I have one too and really love it. Pretty please ???

Flavor: does the sous vide pull your seasoning into the meat more?

What was the IT when you pulled it?

Pappy because you are cooking under vacuum for many hours the flavor does get pulled into the meat from what I can tell so far.

Not sure what the IT was when I pulled it. I imagine it was 138F because that was the water temp when I removed it. This cook got away from me due to the new crock pot. Temps got up to 160F and that is hot for Sous Vide cooking! It has more horsepower and more water so the PID did not know this new crock pot. That was my fault. I should have ran the auto-tune on the new one before using it. But it's still turned out good anyways.


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Member #22
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OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven

Offline Pappymn

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Sous Vide Pork Tenderloin
« Reply #13 on: August 29, 2013, 10:41:44 PM »
Thank you sir!
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Pappy

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