On 1/9/2016 at 8:06 PM, gfweb said:Pork tenderloin doesn't benefit from sous vide as much as loin or butt since it it tender to start with. I usually cook it the old fashioned way...sear then a 350 F oven till 125 F in the center. Works well with stuffed tenderloin too.
I like SV for pork tenderloin, some chops and chicken breasts because it's so easy (for me!) to overcook them using other methods. With SV, the meat gets uniformly cooked to a nice temp and then only a quick sear is needed and they stay moist and yet they are cooked and w/o having to cook them for a really long time.
Edited to add: Maybe you were just trying to say that a tender cut like pork tenderloin doesn't benefit from a long SV cook?
