Sous Vide Pork Tenderloin
Sous vide is the most foolproof way to get pork tenderloin on the table with consistently great flavor and a buttery, ultra-tender texture that you can't get with traditional methods.
Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, this is the kind of roast to pull out when you're feeling extra fancy on a weeknight.
Medium Rare: 130°F / 54.4°C for 1 to 4 hours - Buttery tender, very juicy
Medium: 140°F / 60°C for 1 to 4 hours - Firm but still tender, moderately juicy
Medium Well: 150°F / 66°C for 1 to 4 hours - Fully firm, moderately juicy
Well Done: 160°F / 71°C for 1 to 4 hours - Dry with a firm, tacky texture.