Prepare the pork tenderloin sous-vide for the juiciest and most evenly cooked pork tenderloin ever.
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How to perfectly sous-vide cook PORK TENDERLOIN!
Small enough to cook relatively quickly but large and elegant enough to be a centerpiece pork tenderloin roast is the kind of dish you whip up when you’re feeling extra fancy on a weeknight. Sous vide cooking is the foolproof way to get it on the table with consistently great flavor and a buttery ultra-tender texture.
Serious Eats / J. Kenji López-Alt
It may seem obvious to say but pork tenderloin is the tenderloin of the pig world and it has both good and bad qualities. The good is that it’s extremely tender—the most tender cut of meat on the pig. The bad? Well as a muscle that’s rarely used during the pig’s life it’s extremely bland in flavor to the point of being almost bland. It’s also very lean which makes it difficult to cook evenly—lean meat conducts heat faster than fatty meat leading to a greater chance of overcooking. Additionally because of its leanness overcooked tenderloin is particularly unforgivable: dry chalky and hard to swallow.
