Sous Vide Pork Tenderloin

My last Sous Vide was not good. The Sirloin Tip was tough and full of gristle. At least this meat is all the same from one cut to another. Dry on the BBQ, and dry in the Crock Pot. Doing it this way seems like a no brainer, so here goes nothing. 

Inject the thawed pork with some melted butter. Inject every inch or so.

1. Salt it generously on both sides and do not rinse it with water according to the recipe.

2. Add enough water in Mr. Robobrew to cover the meat when it is submerged. 

3. Heat to 140F. ( This recipe is from BC, so it is Canadian Pork. )

4. Add the vacuum sealed pork and cook for 4 hours. 

5. Take it out and completely dry it with paper towels.

6. Add some Avocado oil and heat it until it smokes. Open the kitchen window.

7. Sear for a minute or two on all sides.

8. Serve with vegetables, mash potatoes and homebrewed beer.

I turned on both elements because it seems to be quicker to maintain a stable temperature since I am not mashing grains so there is no scorching to be worried about. Smart Chris, very smart.

Turned out very tender. It was pink but that is fine. Not sure if company would agree with a little pink in pork tenderloin though. I can cook it at say 145F next time to get rid of some of the pink. It can't be dry though.

                                                           A SUCCESS