Quote:
Originally Posted by prarieboy
Thanks for this.
I have done three or four at 65°C for 1:20. The meat was not pink and was very juicy.
How did yours come out at your cook time and temp??
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Pink, juicy and pork flavour. Salt and pepper only.
I gave one to one of my sisters. I gave her the meat in the ziploc bag. She finished it herself a few days later.
Her response,
It was so good!! My friend was over and raved about it. Thanks so much.
My friend was not interested much in meat lately before she ate the pork.
Quote:
Originally Posted by csnarpy
FYI: there is nothing wrong with a medium pork tenderloin. Way juicier and much better flavour. People are stuck in the belief that pork and burgers have to "well done". Simply not true.
My favourite pork tenderloin recipe is: https://recipes.anovaculinary.com/re...in-with-apples
I usually bring in a few sauces for it but the cook is simply amazing! |
I will have to try that, classic combination. Apples and pork.
I have also done dozens of bone in skin-on chicken breasts and echo earlier comments in this thread about it being a game changer for me.
Previously, I would never even think of eating chicken breast. I used to hate chicken breast. 2 hours at 60°C.
Moist, juicy and chicken flavour. Salt and pepper only.