nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Cheese stuffed pork tenderloin - Will it SOUS VIDE?!

lisacremin86

Last Thanksgiving I made a delicious goat cheese and bacon stuffed pork tenderloin and I'm gearing up to make it again this Thursday. I received my Joule last weekend and would really like to use it but I'm not sure how well stuffed meats would turn out. I've done 2 sets of chicken breasts and noticed a considerable amount of meat juice in the bag.

My fear is that this excess juice would seep into the middle of the loin, get all up in the goat cheese's business and create a soupy disaster. Through Google I've come across suggestions to butterfly the loin, sous vide, then stuff and sear but I'm not sure how pliable cooked meat would be...

Any thoughts??

Find more posts tagged with

Everything Else

Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I have stuffed pork tenderloins before with good success by wrapping them like the Roulade Recipe for chicken thighs...if you don't the goat cheese will run out of the meat into the bag after you SV it let it cool some so the cheese can set back up..... I have often cooked and then refrigerated, seared and reheated at 120F