Pork Tenderloin

Hi! I bought a pork tenderloin that was preseasoned/marinated by my local grocery store in an orange honey habanero and I was wondering if anyone had any thoughts or strong objections to trying this sous vide, I became a bit worried about it when I was reading more about how sous vide tends to concentrate flavors more. Thanks!

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Comments

fisher23

Actually it sounds great. Please let us know how it turns out.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I have done it many times...it works well

Theo_129732

I never buy pre-seasoned meat or fish at a grocery store because I'm convinced that's what they do to mask the look and smell of something about to be rotten.

mattpope

If you trust the quality of the store, then go for it... and report back! Preferably with pictures. The habanero may get wonky, but there's only one way to tell for sure. You might want to have a strong beer or wine handy just in case...

Randal_Lysack_266064

Thanks y'all! I guess I've never been suspicious of them using seasoning to cover up rotten meat, just feel that they are trying to provide options and easy solutions for customers.

Anyway, I cooked at 65 for 1-2 hours, one side of the tenderloin was thinner so I decided to sous vide that piece a shorter amount of time (plus my husband was hungry anyway). I'm still not to the point of being able to eat pork very pink despite reading about how it should be fine, that's why I chose 65. I seared both pieces after taking them out of the water. The meat was so tender and the flavor turned out great, not over-powering at all! Next time I may try to find a sauce to pair with it, just to add a little something.

Excuse the non pro pic

fisher23

It looks great. No need to feel bad about choosing 65°C, as long as you liked it that is what matters. Find the temperature you like and stick with it. I suggest getting a notebook and keeping track of what you cooked and at what temperature. It makes it easier to replicate or make changes.