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Sous vide pork tenderloin problem

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Sous Vide Pork Tenderloin Issue

Hey everyone,

I’ve been cooking pork tenderloin sous vide for 3 hours at 58°C, and it has typically turned out just right. However, lately, I’m finding the center isn’t cooking as I’d like, remaining quite raw even after searing it on the pan.

I usually work with tenderloin rolls that are about 10-14 cm long and 5-7 cm in diameter. I’ve even tried adjusting the temperature to 60°C for 3 hours and 58°C for 4 hours, but I’m still getting the same results.

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

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One response to “Sous vide pork tenderloin problem”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re encountering an issue with the doneness of your pork tenderloin, even after cooking sous vide for several hours at your usual temperatures. Here are a few suggestions that might help improve your results:

    1. Thickness and Size: Since you’re cooking rolls or portions that are quite thick (5-7 cm in diameter), it’s possible that the heat isn’t penetrating through to the center effectively. Consider adjusting your cooking time based on the thickness of the meat. For thicker pieces, you might need to increase the sous vide time even further, potentially to 4-5 hours at 58-60°C, to ensure the center reaches the desired doneness.

    2. Cooking Temperature: While 58-60°C is generally good for medium pork, in situations where you want to ensure that the center is fully cooked, you might want to try increasing the cooking temperature slightly or extending the cooking time even further. Alternatively, consider a slightly lower temperature but increase the time significantly. For example, cooking at 57°C for 4-5 hours might achieve the texture you’re looking for.

    3. Searing: After sous vide cooking, searing is an important step, but if the meat is still undercooked, then you may want to adjust your sous vide process first. Make sure you’re searing at high heat for a short time (1-2 minutes per side) to avoid cooking the inside further.

    4. Thermometer Check: If you have a digital meat thermometer, use it to check the internal temperature of your pork tenderloin after the sous vide bath. This can help you determine if the center is reaching the desired temperature during cooking.

    5. Vacuum Seal: Ensure that the meat is properly vacuum-sealed to avoid water getting in and affecting heat transfer during the sous vide process.

    6. Resting Time: Don’t forget that resting after searing can also affect perceived doneness, as some carryover cooking may occur. Let it rest briefly after searing to allow the juices to redistribute.

    Experimenting with these adjustments should help you achieve the perfect medium pork tenderloin. Happy cooking!

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