Pork tenderloin tender and nice
In the Sous Vide Recipes Forum
I want to sous vide pork and have found great recipes. The pork tenderloin I bought is in 2 long pieces. Do I seperate them in the bag or tie them together in the bag? When I have cooked in the oven, I always tie together. Thank you!
LikeSubscribed (1)Comment
2 Replies So Far
I cut mine to fit the freezer bags I used for the cook. I ended up with two shorter pieces in two different gallon zipper bags.
As I cut it into medallions anyway, it seemed a reasonable approach--but it is the only time I've ever cooked a pork tenderloin. :)
Good idea- I will use 2 different bags-thank you!
Reply to this Topic
In order to add a reply to this topic please
log in or
create an account, it's free and only takes 30 seconds.
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!
Get Started!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!
