The first cook went very well considering I know nothing about the process. I looked online for a recipe and most of them were using some kind of brine for 12 hours or more before being vacuum sealed. I just used a hunk of pork loin I had already frozen, thawed it, and placed into the water bath without seasoning of any kind
Click the images to see a magnified version
Right out of the bag, the meat is kind of ugly
Browning a little makes all the difference
Nice and juicy, with the barest hint of pink I like. This was better than the typical tenderloin we do. I can't wait to do brining and marinading.
