Tried sous vide for a pork tenderloin special after doing it in the oven for a decade.

The oven version always had a dry strip, but the sous vide at 140 for two hours was perfect edge to edge. It made the plating so much easier because every slice looked the same. Why did I wait so long to make the switch?

2 comments

2 Comments

sage_perry3d ago

But is a perfect slice really worth all that extra time and gear?

amymartinez3d ago

It's just pork, not a science project. The oven worked fine for ten years, right? Seems like a lot of fuss for a slightly better slice.