Quote:
Originally Posted by Jacks
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.
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I think I cooked it at 140 over 22 hours per some quick recipe I found online. It's possible I might have also chosen the wrong temp for that cut of meat.
Hmm, maybe next time I'll add some butter or oil for the long cook if the piece of meat doesn't have any fat. I hope it turns out better.
The pork was the only long cook I haven't been happy with. Although tearing apart that loin and cooking it with spices to use in wraps was a great way to salvage it.