Shelby

I'm loving all of the advice I'm also over the moon about my pork tenderloin ( @blue_dolphin how cool, we were twins last night ) . I've never had a loin--or a pork chop for that matter-- that I couldn't get enough of. I seriously wished I had two stomachs lol. I did it at 140 for 2 1/2 hours. Seemed perfect to us but I'll try it for less time to see if that makes a difference. It didn't have that "cured" taste--I was worried because I had salted it. I could have done a lot better on the searing part, but we didn't care --the meat was too good to care. Seriously, I'm so impressed. Why didn't I do this sooner lol???????? Thanks to everyone again for all your help. I'm doing venison steaks next.

Pork tenderloin, turnips, spinach and stuffing

My mom and I were just discussing last night how similar SV and PC are. Both are used to make meat the best it can be

Glad I asked. Somewhere around google land someone made a comment that a beef tenderloin looked like it should have rested more after SVing. So much conflicting information. I know here I will get the correct answers.

OH! Another question. After meat is done in the water, do you rest it before searing? I assume it's good to rest it after searing?

Thank you all for replying so quickly! So, it's a cold, rainy day and I'm sluggish so forgive me. The way I vac. packed these t-loins I placed them together so it's like one thicker loin. I figure it's about 1 1/2" at it's thickest point. Thus, according to the chart that BlueDolphin nicely gave us it should cook for around 2 1/2 hours....I'm saying it's more slab-shaped than cylinder..... I hope once I gain some confidence in this that it doesn't seem so difficult. The day I got this new toy I had planned on shrimp cocktail as part of dinner so I did them using the Gourmia. I know, I know, silly to do that for shrimp, but I wanted to play with my new toy. I vac. packed them and did them at 149 for like 7 mins. I'll say this, they were the most tender shrimp I've ever made. So, at least my first try wasn't a failure lol. Here's the shrimp, happily taking a sauna And, so ok, I've just put the pork in. Ronnie is out deer hunting so hopefully when he gets home there will be a good piece of pork waiting

Yes, thank you @KitchenQueen for starting this topic and letting me crash it Ok, so, I have a pork tenderloin that is 2 lbs. (it's actually 2 that were in the package). I've seasoned and vac. packed them yesterday. I've gotten some help from Kayb and I don't wanna bug her again lol. So, I've seen every where from an 40 mins to an hour to 3 hours.....mostly I've read to use a temp of 140. Can I leave it in there for 3 hours? I want a nice, flavorful, tender loin. Also, I know I've already sealed them up, but what about stuffing them? Can I do that? Like some onions, mushrooms and spinach and then sous vide? I will take it out and sear it after it's done.

Jaymes, I love that How awesome to be able to travel with him.

No, you hit the nail on the head thank you for making me feel un-dense.

Sorry, I forgot to include the exact cut. It's the backstrap/loin. Yes, they have been frozen. So 125 F for 1 1/2 hrs. 130 for med rare. Got it. Thank you so much! P.S. I'm so very new to this. I was perusing the sous vide index here and --maybe I'm missing something, but hardly any of the links work to go to the topics? Or....am I just dense?

Ok, now I'm going to irritate a lot of people. Yes, I know I should read through all of the threads .....but it's a lot to go through as you all know. I've done a quick search here and found a whole loin, but not steaks. Anyone done venison steaks that are cut about 1 1/2" thick? I will be doing two and we like them rare...well, I like mine very rare and Ronnie likes his medium rare...more on the rare side.

Yes, it's like a giant curling iron lol. The clamp opens to 1" at the widest point.

Yes

Yeah, on the onion... the rice and the pasta were a light brown "toasty" color. Just plain ole Uncle Ben's rice. I need to branch out lol.

Wish I had some of that chicken, Chris. Venison taco salads last night

Made some Spanish rice last night in the IP. Sautee onion, 1 cup of rice and a bit of angel hair pasta broken in small pieces in some oil. Pour in 1/4 cup of broth and a cup of tomato juice (from my canned tomatoes). Add 1/4 cup or so of salsa. Manual for 4 mins. Natural release for 5 then quick release.

That right there is scary.

Had both the cuis. and the IP going last night. I did a curry to use up some left over pork from the chops in the IP. Onions, peppers, garlic sautéed. Added the meat and spices. Added tomatoes that I canned, broth and a can of coconut milk. 25 mins. Natural release. Meat nice and tender. Rice was in the cuis. Just plain Uncle Ben's. 1 cup rice with 1 1/2 cups water. 8 mins. Quick release. Good rice. Far better than I ever do on the stove. I'm rice challenged.

Venison sloppy joes, onion rings, fried pickles and fries. Very healthy for us lol. Needed to use up pork from the chops we made the other day, so I made a curry of sorts.

That is awesome. I think you should use it. Plus, it makes me feel a whole lot better about the heels on my feet lol.

I was waiting on a good sale

You need to go for like a month next time so that we can have more blog

I got claustrophobic just looking at that. Gulp. I could not have gone in there. You are brave folks. Completely taken with the dew softened rice paper.

Needed something a little lighter last night. Fried chicken salad and some oysters (of course lol)