Pork Tenderloin

In the Modernist Recipes Forum
Every time I fix something sous vide, I say it can't get any better than this. Last night we had the bourbon glazed pork tenderloin. I fixed it at 300 degrees for 4 hours then lightly grilled it with the bourbon glaze as per the recipe. We could not quite eating it till it was all gone. That was the best meat I have ever eaten. I could not belive how tender it was and how fantastic it tasted and how juicy the meat was.
By Ron Payne on Friday, March 28, 2014 at 04:07 AM


2 Replies So Far

I didn't mean to say 300 degrees. I fixed it at 130 degrees for 4 hours.
By Ron Payne on Friday, March 28, 2014 at 04:23 AM
That'd be a pretty impressive circulator if it could get your water bath to 300F ;-) I'm really glad you enjoyed it! It's one of the favorite recipes I've written. If anyone is curious here's the link: Bourbron Glazed Pork Tenderloin.
By Jason Logsdon on Friday, March 28, 2014 at 12:10 PM


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