Pork, like chicken breasts, is not something I cook very frequently. In my opinion, commercial pork has had the flavor bred out out of it with the fat. The campaign “the other white meat” did not make it popular in my kitchen.
From Wikipedia I found the following history and thought it was interesting.
“Pork. The Other White Meat.” was an advertising slogan developed by advertising agency Bozell, Jacobs, Kenyon & Eckhardt in 1987 for the National Pork Board. The campaign was paid for using a checkoff fee (tax) collected from the initial sale of all pigs and pork products, including imports. In traditional culinary terminology, pork is considered a white meat, but the nutritional studies comparing white and red meat treat pork as red, as does the United States Department of Agriculture.
With a program promoting pork using the slogan as a lean meat to health-conscious consumers, pork sales in the United States rose 20%, reaching $30 billion annually by 1991.
Well, it didn’t work for our household. In fact, we mostly swore off pork as tasteless and dry. Until I discovered sous vide pork tenderloin and chops. Something magical happens in that water bath, a whole new world of cooking opened up. The pork was tender and juicy all the way through.
This chart came from the site Serious Eats, you can click here to see the original recipe.
Recommended Sous Vide Pork Tenderloin Temperatures
|Temp and Time||Doneness||Result|
|130°F/54°C for 1 to 4 hours||Medium-rare||Buttery-tender; very juicy|
|140°F/60°C for 1 to 4 hours||Medium||Firm but still tender; moderately juicy|
|150°F/66°C for 1 to 4 hours||Medium-well||Fully firm; moderately juicy|
|160°F/71°C for 1 to 4 hours||Well-done||Dry, with a firm, tacky texture|
I used 140 degrees F and cooked the tenderloins for 2 hours. To finish I have both browned them in a cast iron skillet on high heat, and used a hot BBQ. Both were delicious.
And done the browning on a very hot BBG grill.
In all cases the pork was tender and juicy.
I served the pork with a fruit salsa on the side. You could also brush it with your favorite BBQ sauce while on the BBQ to further caramelize the outside.
- 1 -2 pork tenderloins
- Favorite rub
- Vacuum sealer or good quality ziplock freezer bags
- Sous Vide machine
- Cast iron skillet or BBQ
- Preheat the water in your pot (I use a large stockpot) to the desired temperature with the sour vide machine
- Rub the pork with your desired seasoning. I used my home made fennel spice rub once and a purchased rub the second time.
- Seal in a vacuum bag on the moist setting. Or place in a large freezer zip log bag.
- Once your water has heated to the desired temperature, place the pork in the water. If using a freezer bag, slowly lower the bag into the water, as you go you will displace the air in the top of the bag (be careful not to let any water get into the bag), once the air has been displaced, seal the bag.
- When cooked for the desired length of time, remove the bag from the water bath. If not using immediately, cool the sealed bag with the pork tenderloin in a cold water bath for an hour before refrigerating.
- If cooking immediately, heat your BBQ or a cast iron skillet on high heat. Add a little oil (grape seed recommended) to the pan and brown the pork before serving. Don’t worry, it will brown up nicely, it doesn’t look very appetizing when you first remove it from the bag.