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prarieboy · 02-08-2017, 10:08 PM

I did a Pork Tenderloin tonight for the first time.

The mother in law was going to boil it tomorrow and dice it up into very small pieces for use in a traditional Romanian salad so I took over and vacuum sealed it. (Much frustration because of too much liquid, finally got it sealed up) Added no spices whatsoever. Cooked it for 1:20 minutes at 65c.

It turned out great. There was no pink that would put people off and it was juicy and had a perfect texture. Next time I'll add salt and pepper. Can't wait.

So glad the OP started this thread.

02-08-2017, 10:08 PM	#344
prarieboy Late Bloomer Join Date: Oct 2002 Location: Campo De Golf Exp:	I did a Pork Tenderloin tonight for the first time. The mother in law was going to boil it tomorrow and dice it up into very small pieces for use in a traditional Romanian salad so I took over and vacuum sealed it. (Much frustration because of too much liquid, finally got it sealed up) Added no spices whatsoever. Cooked it for 1:20 minutes at 65c. It turned out great. There was no pink that would put people off and it was juicy and had a perfect texture. Next time I'll add salt and pepper. Can't wait. So glad the OP started this thread.