Quote:
Originally Posted by DoubleF
The pork I tried didn't turn out too nicely. It was dry. I'm guessing it might have to do with the type of pork I used. Not enough fat.
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I've had great results with pork tenderloin that has almost no fat, I added a few pats of butter to the bag which helped. Going off memory here but I think I cooked it at about 135 - 137 degrees. Since it's such a thick cut I left it in for quite awhile, around 6 or 7 hours I think. Pulled it out, patted dry and seared the outside. It turned out quite moist and really tender.