5 hours ago, Kim Shook said:I did BBQ (sauce) tenderloin tonight. One and one-half pound tenderloin. One cup water, one cup BBQ sauce. I added some seasonings. I did it for 25 minutes. Out of the IP and seared with a torch:
Sliced:
Mr. Kim found it very dry. I agreed that it was a bit dry, but still tasty. Does it look overdone? Any advice? Did I cook it too long? I stupidly forgot to get a temp. I'd really like to do this again - it was so easy. Or do I just give up on doing such a lean cut of meat IP and go with SV? Thanks!
When I've cooked a pork loin roast, after searing the outside, I do IP manual, high, natural release, cook time 35-38 minutes. (I use a packaged roast, cut in half, and depending on which 1/2 I'm cooking determines the timing. One end being the leaner whiter meat/ 35 minutes... the end with the redder meat when cooking I go for 38. )
For a lean piece that size, I'd suggest starting at 18-19 minutes.
