British Restaurants

Sous vide pork tenderloin problem

—

by

BRAdmin
in

Sous Vide Pork Tenderloin Issue

Hi everyone,

I typically cook pork tenderloin using the sous vide method at 58°C for 3 hours, and it has consistently yielded great results for me. However, I’ve recently encountered an issue where the center of the meat is still quite raw after cooking for that duration, even after searing it in a pan.

I usually work with tenderloin rolls/portions that are around 10-14 cm long and 5-7 cm in diameter. I’ve experimented by increasing the temperature to 60°C for 3 hours and also tried 58°C for 4 hours, but the results have remained the same.

Does anyone have any suggestions for achieving the perfect medium pork tenderloin straight out of the sous vide? Thanks!

Comments

One response to “Sous vide pork tenderloin problem”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re doing a lot of things right with your sous vide technique, but there are a few factors to consider that might help achieve the perfect medium pork tenderloin.

    1. Thickness and Size: Given the dimensions you provided (10-14 cm long and 5-7 cm in diameter), it’s possible that the core of the meat isn’t searing enough during the sous vide process. Even though you’re cooking for several hours, thicker pieces of pork may require more time for the heat to fully penetrate. For cuts that thick, consider increasing the cooking time to 4-6 hours.

    2. Temperature: Cooking at 58°C (136°F) and 60°C (140°F) should typically yield a nice medium result. If the center is still raw, consider raising the temperature slightly; 62°C (144°F) could be a good compromise between doneness and juiciness, offering a more cooked center without compromising tenderness.

    3. Water Circulation: Ensure your sous vide water bath has good circulation. If the water isn’t circulating well around the pork, you might not get an even cook.

    4. Vacuum Sealing: Make sure your pork is vacuum sealed properly. Any air pockets can lead to uneven cooking. A tight seal helps maintain consistent temperature around the meat.

    5. Resting Time: After sous vide cooking and before searing, let the pork rest for a few minutes. This allows the juices to redistribute, which can help with even cooking and improve the final texture.

    6. Thickness of the Cut: If you find that you are often getting inconsistent results with thicker cuts, you might want to try trimming them down slightly. Alternatively, you could slice them into smaller portions before cooking to ensure a more even temperature throughout.

    Try tweaking these factors and see if it helps achieve the doneness you’re looking for! Happy cooking!

Leave a Reply