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(Serious Eats)   I've got a pork tenderloin thawing. Gonna sous vide it. Tell me what flavors I should put on it. 137F or 140F? Tell me all the things   (seriouseats.com) divider line
    More: Cool, Cooking, Meat, Beef, Roasting, Pork, pork tenderloin, sous vide, Sous-vide  
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216 clicks; posted to Food » on 18 Aug 2022 at 5:50 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2022-08-18 4:24:53 PM  
 
2022-08-18 4:25:57 PM  
Also look how cheap it was!
 
2022-08-18 4:26:06 PM  
Fark user imageView Full Size
 
2022-08-18 4:27:15 PM  
Now with helpful pic.

Fark user imageView Full Size
 
2022-08-18 4:41:04 PM  
Rosemary and garlic maybe.  This guy made a bourbon glaze and that's pretty awesome looking.

Bourbon Glazed PORK LOIN Sous Vide! No experiment just THE BEST PORK LOIN EVER!
Youtube JiAJWMwmYiw
 
2022-08-18 4:43:39 PM  
I like fennel seeds, garlic and rosemary.
Though bourbon glaze sounds pretty good.
 
2022-08-18 4:47:31 PM  
Rosemary red pepper flake, I don't fark with garlic
 
2022-08-18 4:48:54 PM  
Season with cumin, black pepper and garlic, top with applewood bacon to help counter the dryness from being frozen.
Don't forget the applesauce.
 
2022-08-18 4:49:28 PM  

pdxbarista: I like fennel seeds, garlic and rosemary.
Though bourbon glaze sounds pretty good.


Oh fennel sounds nice.

I like all the flavors, and right now that's the problem!
 
2022-08-18 4:50:04 PM  

snocone: Season with cumin, black pepper and garlic, top with applewood bacon to help counter the dryness from being frozen.
Don't forget the applesauce.


I have some apple butter.  That might work.
 
2022-08-18 4:57:41 PM  
I've come around on medium rare pork.  I grew up on pork loin and tenderloin that was cooked into oblivion, and I'm never going back.  Lean cuts are awful when well done.

I generally prefer cooking it using with a marinade of soy sauce, sesame oil, five spice, garlic, salt, pepper, and maybe some aleppo pepper or jalepeno pepper if I'm feeling frisky.
 
2022-08-18 5:17:52 PM  

Outshined_One: I've come around on medium rare pork.  I grew up on pork loin and tenderloin that was cooked into oblivion, and I'm never going back.  Lean cuts are awful when well done.

I generally prefer cooking it using with a marinade of soy sauce, sesame oil, five spice, garlic, salt, pepper, and maybe some aleppo pepper or jalepeno pepper if I'm feeling frisky.


Growing up we were told that undercooked pork would pretty much kill you. I suspect that might not have been absolutely true.
 
2022-08-18 5:29:05 PM  
All great suggestions.

I am partial to mustard sauce with pork tenderloin

https://www.peelwithzeal.com/sous-vide-pork-tenderloin/
 
2022-08-18 5:46:54 PM  
Fark user imageView Full Size


2018?

Fark user imageView Full Size
 
2022-08-18 5:48:20 PM  
Ok, but first tell me your address, and what time I should be there.
 
2022-08-18 5:50:17 PM  
Cavender's Greek Seasoning.

Fark user imageView Full Size
 
2022-08-18 5:54:49 PM  
Cut / season or marinade and grill it.

Unless you live somewhere you can't grill. Then I got nothin'.
 
2022-08-18 5:55:27 PM  
i took a 3lb pork loin out of the oven an hour ago. pulled at 132*, carry-over cooking took it up to 145 and it's still super juicy. and it was at aldi for like $2.50/lb (i was delighted).

i marinated overnight in OJ, fresh garlic, fresh ginger, and some dark soy. super pleased with those flavors!

that same marinade is the bomb if you leave out the ginger but add fresh rosemary and a splash of maple too.
 
2022-08-18 5:59:33 PM  
Unroll it and fill it with sauteed onion, garlic, spinach, and cheese.
 
2022-08-18 6:00:17 PM  

rosekolodny: snocone: Season with cumin, black pepper and garlic, top with applewood bacon to help counter the dryness from being frozen.
Don't forget the applesauce.

I have some apple butter.  That might work.


Depends on how much cinnamon is in it. Worth trying a bit.
 
2022-08-18 6:01:05 PM  
Medium rare pork is as good as medium rare steak.
 
2022-08-18 6:03:50 PM  

Giant Clown Shoe: [Fark user image 850x589]

2018?

[Fark user image 772x521]


Do they not have freezers on your planet?
 
2022-08-18 6:04:50 PM  

robodog: Unroll it and fill it with sauteed onion, garlic, spinach, and cheese.


Oh man.  Is sous vide porchetta a thing?
 
2022-08-18 6:08:06 PM  
Sous vide it will taste great and look horrible.

Consider searing it before, because if you do it after it will almost instantly overcook it.

I don't think sous vide has any specific preference for spicing, except maybe that liquid seasonings work better in sous vide than with other cooking methods.
 
2022-08-18 6:12:41 PM  

Kris_Romm: Sous vide it will taste great and look horrible.

Consider searing it before, because if you do it after it will almost instantly overcook it.

I don't think sous vide has any specific preference for spicing, except maybe that liquid seasonings work better in sous vide than with other cooking methods.


I was thinking of blowtorching it.  I've got one of these, which isn't ideal but it should work.

static.grainger.comView Full Size
 
2022-08-18 6:13:00 PM  
you should be punched in the nuts for not putting it on the grill
 
2022-08-18 6:13:24 PM  

rosekolodny: robodog: Unroll it and fill it with sauteed onion, garlic, spinach, and cheese.

Oh man.  Is sous vide porchetta a thing?


Yes?
https://recipes.anovaculinary.com/recipe/sous-vide-pork-belly-porchetta
 
2022-08-18 6:13:37 PM  

make me some tea: Medium rare pork is as good as medium rare steak.


if you know where it came from, yes
 
2022-08-18 6:14:40 PM  
I don't understand sous vide with a pork tenderloin.  Sear it on three sides in a cast iron skillet.  Throw it in a preheated oven @ 325 for 23 minutes.

Kosher salt and cracked pepper are pretty much all I need.  I throw a stick of butter in right before it should come out.
 
2022-08-18 6:16:26 PM  
Blackberry pulp, tamari, balsamic vinegar, and one Lemon Drop chile.
 
2022-08-18 6:18:31 PM  
The store near me keeps discounting pre-marinated vacuum-packed pork tenderloins. They're perfect for sous vide. I set them for 135° in the morning and put them under the broiler to brown up after I get home from work.
 
2022-08-18 6:18:33 PM  

coffeetime: I don't understand sous vide with a pork tenderloin.  Sear it on three sides in a cast iron skillet.  Throw it in a preheated oven @ 325 for 23 minutes.

Kosher salt and cracked pepper are pretty much all I need.  I throw a stick of butter in right before it should come out.


pics.me.meView Full Size
 
2022-08-18 6:20:56 PM  
 
2022-08-18 6:25:42 PM  

robodog: Unroll it and fill it with sauteed onion, garlic, spinach, and cheese.


I did one last year like that but with some homemade chimichurri and cheese which came out fantastic

never used the sous vide for pork - pretty much stuck with beef. seems with pork loin - it cooks so quickly, and as long as you don't overcook it it's going to be juicy and tender, but if it works for you - enjoy

/should use my sous vide more often
 
2022-08-18 6:33:44 PM  
I'd cook it to 130º or 135º (max). I've had hit-or-miss luck sous-videing pork. Sometimes it turns out amazing; other times it's ended up a bit spongy and weird. But definitely err on the side of undercooking.
 
2022-08-18 6:42:24 PM  
media-amazon.comView Full Size


A liberal dusting of this on each side.
 
2022-08-18 6:45:28 PM  
Something something Richard Harris and Peter O'Toole pork chop something
 
2022-08-18 6:46:45 PM  

coffeetime: I don't understand sous vide with a pork tenderloin.  Sear it on three sides in a cast iron skillet.  Throw it in a preheated oven @ 325 for 23 minutes.

Kosher salt and cracked pepper are pretty much all I need.  I throw a stick of butter in right before it should come out.


I've never had good pork tenderloin.  I'm cooking one for the first time (OK maybe I made one a decade ago) and I'm cautious about letting it dry out.
 
2022-08-18 6:50:55 PM  

lurkey: Blackberry pulp, tamari, balsamic vinegar, and one Lemon Drop chile.


OH NOMS.

That will be next time, I think.

I just put it in with rosemary, garlic, red chile flakes, butter, and some fenugreek seeds.
 
2022-08-18 6:50:59 PM  

rosekolodny: coffeetime: I don't understand sous vide with a pork tenderloin.  Sear it on three sides in a cast iron skillet.  Throw it in a preheated oven @ 325 for 23 minutes.

Kosher salt and cracked pepper are pretty much all I need.  I throw a stick of butter in right before it should come out.

I've never had good pork tenderloin.  I'm cooking one for the first time (OK maybe I made one a decade ago) and I'm cautious about letting it dry out.


Wait. Your pic looks like loin, not tenderloin. Which do you have?
 
2022-08-18 6:52:28 PM  

pdxbarista: rosekolodny: coffeetime: I don't understand sous vide with a pork tenderloin.  Sear it on three sides in a cast iron skillet.  Throw it in a preheated oven @ 325 for 23 minutes.

Kosher salt and cracked pepper are pretty much all I need.  I throw a stick of butter in right before it should come out.

I've never had good pork tenderloin.  I'm cooking one for the first time (OK maybe I made one a decade ago) and I'm cautious about letting it dry out.

Wait. Your pic looks like loin, not tenderloin. Which do you have?


I don't effing know.  It's a pork.
 
2022-08-18 6:53:17 PM  
LOIN.  HAH.

It's the pork that's been in my freezer since 2018.  LOL.
 
2022-08-18 6:54:27 PM  

rosekolodny: Kris_Romm: Sous vide it will taste great and look horrible.

Consider searing it before, because if you do it after it will almost instantly overcook it.

I don't think sous vide has any specific preference for spicing, except maybe that liquid seasonings work better in sous vide than with other cooking methods.

I was thinking of blowtorching it.  I've got one of these, which isn't ideal but it should work.

[static.grainger.com image 850x850]


Still can overcook it by accident though.  I've heard recommendations to underdo the sous vide a tiny but then torch, but I'm still paranoid.  Searing first still might be the thing.
 
2022-08-18 6:55:08 PM  

rosekolodny: coffeetime: I don't understand sous vide with a pork tenderloin.  Sear it on three sides in a cast iron skillet.  Throw it in a preheated oven @ 325 for 23 minutes.

Kosher salt and cracked pepper are pretty much all I need.  I throw a stick of butter in right before it should come out.

I've never had good pork tenderloin.  I'm cooking one for the first time (OK maybe I made one a decade ago) and I'm cautious about letting it dry out.


As long as you don't go over 23 minutes, it will come out great.   Haven't had one come out dry yet.
 
2022-08-18 6:56:11 PM  

coffeetime: I don't understand sous vide with a pork tenderloin.  Sear it on three sides in a cast iron skillet.  Throw it in a preheated oven @ 325 for 23 minutes.

Kosher salt and cracked pepper are pretty much all I need.  I throw a stick of butter in right before it should come out.


It's relatively quick for sous vide, and it's VERY tender.
 
2022-08-18 6:57:37 PM  

coffeetime: rosekolodny: coffeetime: I don't understand sous vide with a pork tenderloin.  Sear it on three sides in a cast iron skillet.  Throw it in a preheated oven @ 325 for 23 minutes.

Kosher salt and cracked pepper are pretty much all I need.  I throw a stick of butter in right before it should come out.

I've never had good pork tenderloin.  I'm cooking one for the first time (OK maybe I made one a decade ago) and I'm cautious about letting it dry out.

As long as you don't go over 23 minutes, it will come out great.   Haven't had one come out dry yet.


I have been informed that this is a loin, not a tenderloin.  And I'm usually so good at reading.
 
2022-08-18 6:57:46 PM  

pdxbarista: rosekolodny: coffeetime: I don't understand sous vide with a pork tenderloin.  Sear it on three sides in a cast iron skillet.  Throw it in a preheated oven @ 325 for 23 minutes.

Kosher salt and cracked pepper are pretty much all I need.  I throw a stick of butter in right before it should come out.

I've never had good pork tenderloin.  I'm cooking one for the first time (OK maybe I made one a decade ago) and I'm cautious about letting it dry out.

Wait. Your pic looks like loin, not tenderloin. Which do you have?


Yeah.  Pork loin is good for making sausage or cutting into cutlets and breading for sandwiches.   Otherwise, gotta roast it forever and season the heck out of it.
 
2022-08-18 6:59:36 PM  

rosekolodny: LOIN.  HAH.

It's the pork that's been in my freezer since 2018.  LOL.


I don't sous vide, so I don't have specific advice, but you don't have to worry as much about it drying out as you do with tenderloin.
I bet it'll be great.
 
2022-08-18 7:02:56 PM  

pdxbarista: rosekolodny: LOIN.  HAH.

It's the pork that's been in my freezer since 2018.  LOL.

I don't sous vide, so I don't have specific advice, but you don't have to worry as much about it drying out as you do with tenderloin.
I bet it'll be great.


I mean - we're gonna eat it and watch Prey.  Not bad for six bucks.

Of course, that was in 2018 money so...
 
2022-08-18 7:08:38 PM  

rosekolodny: coffeetime: rosekolodny: coffeetime: I don't understand sous vide with a pork tenderloin.  Sear it on three sides in a cast iron skillet.  Throw it in a preheated oven @ 325 for 23 minutes.

Kosher salt and cracked pepper are pretty much all I need.  I throw a stick of butter in right before it should come out.

I've never had good pork tenderloin.  I'm cooking one for the first time (OK maybe I made one a decade ago) and I'm cautious about letting it dry out.

As long as you don't go over 23 minutes, it will come out great.   Haven't had one come out dry yet.

I have been informed that this is a loin, not a tenderloin.  And I'm usually so good at reading.


Oh well.  Totally different cooking.  Those are tough and need lots of time.  See above, or sometimes I just crock pot it with spices, onions, and peppers to make pulled pork.
 
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