Go to the Recipe: Tender, Juicy Pork Tenderloin
Hi, this recipe says to do 1 1/2 the cook time if your meat is frozen. In the next recipe for pulled pork, it says same time and temp for frozen meat. How can I tell which rule of thumb to use? Thanks
Hey Pat, the only reason the pulled pork cooking time is the same for both frozen and fresh meat, is simply because pulled pork needs to spend 24 Hrs in the water bath. Keeping in mind that after 16 Hrs there, your meat is pretty much cooked, you can see how in the "grand scheme of things", the extra time needed to bring the pork up from freezing temp, is quite negligible compared to the total cooking time.
For this tenderloin recipe however, the entire cooking time is 90 mins. So spending an hour to heat up the meat from freezing temperature will have direct impact on the overall cooking time.
Rule of thumb: In the realm of +10 Hrs cooking times, frozen and fresh meats cook the same.
any chance you could ditch the volumetrics and replace table spoons with grams, please?
Agree. I tried to change the units looking for the same thing.
The recipe says the ratio is 5:2. Use 5 parts salt to 2 parts sugar. You can make that, by weight, as large or as small as you need it.
I will help you with the math. Assuming you use Diamond Chrystal Kosher Salt and Domino Sugar, you will need 42g of salt and 24g of sugar.
Salt
1/4 tsp = 0/7g and 5 Tbsp = 15 tsp => 15 * 0.7 / 0.25 = 42g.
Sugar
1 tps = 4g and 2 Tbps = 6 tsp => 6 * 4 / 1 = 24g
Just did this one, and love it, but some comments:
1) Loved the herb oil, but for a single pork tenderloin you will only need half a recipe of herb oil.
2) Instead of mashing all the herb oil ingredients together, I ran them through the food processor. Green oil. Yummy.
Isn't 145 F the safe temperature for pork according to the USDA?
You can trade time for temperature with sous vide. If you lower the temperature, you have to increase the time its held at the lower temperature. It's like the difference between pasteurization and ultra-pasteurization.
I don't quite understand how the brine is used, I dusted the pork as instructed, but it doesn't explain how to add the brine. I really didn't want to simply pour the entire brine in the bag -- brines typically use water -- but there are no instructions to put the tenderloin in water with the brine --
Can you please remind me re salt: Is your recipe using Kosher salt or table salt and if using Kosher is it Diamond or Morton? Thank you!
It's super confusing for those of us who are accustomed to "brining = water", but the directions say to "dust" the brine (salt + sugar ...NO WATER) on top of the pork tenderloin.
At 136F, this was sooo tender and juicy!
I understand the brine, but the recipe also calls for chives, etc. You only cook the pork with the brine? The rest is for the oil?
salt is salt
Usually Kosher salt is used in recipes. You can use other salts but 1 Tbsp of Kosher salt is not the same as 1 Tbsp of table salt. Table salt is a finer grain and you will thus get more salt in 1 Tbsp compared to Kosher which is a bigger flake. It can be as much as four times the salt. It is best to weigh 5 Tbsp of Kosher salt in grams and then use that weight of whatever other salt you wish to substitute.
After I cook it in the sous vide, can I refrigerate it and grill it later?
It's been a few years since I've taken a food safety course, but you should be good 2-3 days max in the refrigerator until you're ready to grill.
so - no oil in the bag with the pork? Just the dry-brined tenderloin?
I asked the ChefSteps Team via email and received the following reply from Ellen:
"In the ChefSteps kitchen and all recipes, we use Diamond Crystal Kosher Salt unless otherwise noted."
I hope this answers your question. Happy cooking!
OMG, how much salt do you eat in the States? I did one tenth of the dry brine, ie 5 half teaspoons of salt and 2 half teaspoons of sugar and still only gave the tenderloin a light dusting leaving at least half of the mixture behind. Although juicy and tender the meat was almost inedible owing to the saltiness. We were wincing when eating it. What a disappointment. I patted it dry all over with several changes of kitchen towels before searing but the salt had completely impregnated thru the meat, truly disgusting. A complete waste of a lovely free range pork tenderloin!
That's not entirely true. Iodized (table) salt is significantly saltier to the tongue than kosher salt. If you measure by weight, the different flake size of Morton and Diamond won't matter. I think Michael Ruhlman examines the difference in them when measuring by volume. I'll look it up later, for the curious.
I followed every instruction(s) in the recipe and mine turned out delicious. Did you use table salt or kosher salt?
As an example, the weight of the pork tenderloin I cooked today was 484 grams. 1.5% of 484 is 7.26 - so I used 7 grams of salt & sugar mixture to dust the pork tenderloin.
No oil in the bag. Salt, sugar, and pork tenderloin only.
Yes, the rest is for the oil.
It will last much longer than that if you cooked it in a vacume sealed bag. The meat inside is esentially pasturized until you cut open the bag. I would venture to say that it could easily last a week or more.
What sauce would you recommend for this?
I only have 50 min to cook a meal like this one and love the taste. Should I up my Sous vide temp slightly and lengthen the ear time to make this happen?
So basically a rub...
My experiences with this preparation say to be careful with the salt. Early trials were very salty. A light dusting of salt and sugar are suffice. I usually serve the final grilled tenderloin with fresh salsa at room temperature.
Oh!boy. That it was the most succulent pork tender loin which i have been ate at my life,
Something I learned long ago is to season your food to your own palate and to think a recipe through before proceeding, rather than blindly following someone else's seasoning measurements. Common sense prevails. For health reasons alone I use only enough salt to get the job done. I switched to dry brining meat because it's easier and seems to work better.
Please note that the measurements to MAKE the cure (not a brine) is a 5:2 ratio. Then, note that when applying it to the tenderloin that you must apply only that portion of the cure that is equal to 1.5% of the weight of the pork. A 1lb tenderloin would be 484 grams, so the amount of the cure you apply is 6.8 grams. The recipe could be more clearly stated, but the info is correct. I think it is better to make a cure like this by weight, so that it would not matter what kind of salt you use, and it would be better if this recipe were corrected for that.
I am new to sous vide cooking having purchased my pod about 2 weeks ago. This is the first pork recipe I've made and it totally ROCKS. I followed the recipe, lightly dusting the pork with the salt/sugar cure, cooking at 136*, and finishing with a sear on my gas grill for 30-45 seconds on each (of 4) sides. The green sauce (chimichurri) was the perfect accent for this pork. I plated it with mashed sweet potatoes and fresh corn (off the cob). I want to thank everyone for your feedback as I learn from your suggestions.
Pork Loin
What about a pork loin? Mine is almost 3 lbs. How much do I need to adjust time and temp?
isnt there some concern about eating pork pink?
I waited years to get my hands on Joule in Europe. Finally got one, and this pork loin as first recipe turned out just freakin' amazing! I am so happy with all the stuff ChefSteps has to offer.
This pork loin came out perfectly cooking at 133 degrees for 1 hour. But I find pork loin bland. I amped up the pan juice with mushrooms, home made beef demi glace.which made a fabulous sauce, but the pork was simply a tender vehicle for the sauce. Would adding herbs before cooking help? I believe the instruction was to not doso. Any advice?
1 pork tenderloin roast. I need to know how many oz. or pounds
I think perhaps 1 to 1.5 pounds for a single pork tenderloin. They are long and slim. Do not confuse "Pork Tenderloin" with "Pork Loin" which needs longer cooking weighs much more and tastes different. Costco had 2 tenderloins in each side of a double bag. Smart & Final or Trader Joes has individual tenderloins seasoned and ready to cook.
The trick to remember here is that any nasties in or on the meat that must be killed die at high temps very quickly, but will also die at lower temps after a longer time. When dry roasting or pan frying, any pink meat in the middle hasn't reached a safe temp for long enough, but when using the sous vide method, the meat is held at temp long enough that the nasties die off.
I just made this yesterday. It came out juicy but salty. Next time I will use about 2 tsp salt and 2 tsp sugar for the 1 pound tenderloin. I will also brush the oil mixture on before searing to held the sear
For what it's worth, the type of salt used can make a big difference . Kosher salt has about 1/2 of the salinity of table salt. I'm relatively new to the Sous Vide cult , but I have read that you need to use more spices / heavier than non Sous Vide recipes. Also, the biggest and best bar b que sight on line advises to use in non Sous Vide recipes about 1/2 a teaspoon of kosher salt per pound of meat. So there is way too much salt in this recipe , if you follow Amazingribs.com advise !
Loved the recipe except for way too salty. Used Kosher salt and cut to 4 tbs for 2 tenderloins (using it on 2 is essentially cutting it in half, then using 1 less tbs than the 5 tbs it called for). Washed all the brine off after the sous vide, dried and seared. It was delicious but still too salty. Herb oil was excellent.
Note - I just read the recipe again. It says season with a "dusting" of the brine, not all of it. I'll bet those that say its way too salty made the mistake that I made and used all of it. Seems odd they want you to make so much extra brine without using it.
Can the tenderloin be held in the water at that temp for longer than 90 minutes if I want to cook it early?
Hey the reason it may seem salty is because you probably overseasoned your loin. It doesn't say to use the entire amount of prepped salt/sugar mix. It says to dust it over so it is still to taste. Definitely don't use the entire thing and use discretion when seasoning.
The herb oil made this dish. The curing left it a litle salty for my taste.
No. It won't cook it faster. Cooking sous vide is not a quick cooking process. You might want to save this for a weekend dish when you have time.
They told you in the instructions
Save the oil to sear the pork after it's done
Should try it with the recipe for the yam puree next time. Just a thought.
Pork loin won't cook the same. You need a tenderloin. A loin would take a really long time to cook properly.
Yes. That's the beauty of sous vide, you can leave it in there longer and it won't overcook because it won't go above that set temperature
Did this recipe just disappear? Doesn't seem to load for me.
