Pork tenderloins are on sale this week for $1.99pp, so it seemed the perfect opportunity to try another sous vide. I did this one at 133.5 F for 3 hours. I chose rosemary and garlic, olive oil and salt and pepper as additions. My intention was to prepare a product to be served cold, as a sandwich meat. This one cost a whopping $3.22.
Here it is with the silver skin removed.
2 cloves of garlic and 2 rosemary sprigs per.
I like to bring the bath up close to temp on the stove.
Set the timer for 3 hours, once it's back up to speed with the added cargo.
Here is the finished product after being chilled in an ice bath. Nice notes of rosemary and garlic, relatively juicy and not overly pink. I believe this will make great sandwiches. It does want for a bit of salt, but that can be added to the sandwiches.
HC
