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--- blogpages:sous_vide_pork_tenderloin [2025/08/28 04:31] – created jcorona
+++ blogpages:sous_vide_pork_tenderloin [2025/08/28 04:42] (current) – jcorona
@@ Line 1: / Line 1: @@
 ====== Sous Vide Pork Tenderloin ======
-First foray into sous vide tenderloin I would have to say was a complete success. \\
+First foray into sous vide tenderloin I would have to say was a complete success.
 It was actually not dry and very juicy.
-Not very difficult to make and I love that you can actually leave it cooking for up to 4 hours before having to worry about it turning into mash potatoes (mushy).
+Not very difficult to make and I love that you can actually leave it cooking for up to 4 hours before having to worry about it turning into mushy "mashed potato" texture.
-Thoroughly cooked piece of meat and all thanks to the **Anova Precision Sous Vide Circulator**.
+Thoroughly cooked piece of meat and all thanks to the Anova Precision Sous Vide Circulator.
+The wonders of modern technology that something so simple looking can keep water at a constant 145°F.
+Could be that I'm easily impressed, but the temperature never dropped below that number.
-The wonders of modern technology that something so simple looking can keep water at a constant 145 Degree F.  \\
+----
-Could be that i'm easily impressed but the temperature never dropped below that number.
-===== Pork Loin Sous Vide – 2 Hour Plan Receipe =====
+===== Pork Loin Sous Vide – 2 Hour Plan Recipe =====
-Temp: 145°F (63°C) → USDA safe, juicy, no pink.
+  * **Temp:** 145°F (63°C) → USDA safe, juicy, no pink.
+  * **Time:** 2 hours → That’s enough for this size pork loin to be pasteurized and cooked through.
-Time: 2 hours → That’s enough for this size pork loin to be pasteurized and cooked through.
+==== Steps ====
+  - Bag it up (already marinated, no need for extras unless you want pepper or oil).
+  - Cook at 145°F for 2 hours.
+  - Pull from the bag, pat dry, then sear in a hot skillet for 30–60 sec per side for crust.
+  - Rest ~5 min, slice, and serve.
-Steps
+==== Keep Warm Window ====
+After 2 hours, you can safely hold it in the water bath up to **4 hours total** at 145°F.
+So if you start it exactly 2 hours before you’d like to eat, you’ll have a 2-hour buffer where it’ll stay juicy without going mushy.
-Bag it up (already marinated, no need for extras unless you want pepper or oil).
+👉 This way, you’ll hit perfect doneness at 2 hours, and if your guests are a little late, you’ve got wiggle room.
-Cook at 145°F for 2 hours.
+----
-Pull from the bag, pat dry, then sear in a hot skillet for 30–60 sec per side for crust.
+===== Dinner Timeline (with Sides) =====
-Rest ~5 min, slice, and serve.
+==== T-30 min (Now) ====
+  * Leave the pork in the sous vide until you’re ready to sear (keeps it hot, won’t overcook in the next 30 min).
+  * Get your instant mashed potato ingredients measured and ready (water, milk, butter). Don’t start cooking yet — they cook fast and are best served right away.
+  * Wash and trim your asparagus.
-Keep Warm Window
+----
-After 2 hours, you can safely hold it in the water bath up to 4 hours total at 145°F.
+==== T-20 min ====
+  * Take pork out of the sous vide bag and pat it very dry with paper towels.
+  * Let it rest on a plate while you prep the pan — drying it now gives you a better sear.
+  * Season asparagus lightly (olive oil, salt, pepper, maybe garlic if you like).
-So if you start it exactly 2 hours before you’d like to eat, you’ll have a 2-hour buffer where it’ll stay juicy without going mushy.
+----
-👉 This way, you’ll hit perfect doneness at 2 hours, and if your guests are a little late, you’ve got wiggle room.
+==== T-15 min ====
+  * Heat your cast iron skillet on medium-high heat until it’s just starting to smoke.
+  * Start boiling water for your mashed potatoes (but don’t add the flakes yet).
+----
+==== T-12 min ====
+  * **Sear the pork loin first:** add oil/butter to the skillet, sear pork on all sides (30–60 sec per side) until golden brown. Remove to a cutting board, tent with foil.
+  * This gives you a flavorful pan base for the asparagus.
+----
+==== T-8 min ====
+  * Lower heat slightly, toss in asparagus to sauté in the same cast iron (2–4 min, depending on thickness).
+  * Add a squeeze of lemon at the end for brightness.
+----
+==== T-5 min ====
+  * Make the instant mashed potatoes: remove boiling water from heat, stir in potato flakes, butter, milk/cream, and seasoning. This takes only 2–3 minutes.
+----
+==== T-2 min ====
+  * Slice the pork into medallions.
+  * Plate pork with asparagus on the side. Scoop mashed potatoes. Optionally drizzle reduced bag juices over pork.
+----
+===== ✅ Results =====
+  * Pork is hot and rested when sliced.
+  * Asparagus is bright and not soggy.
+  * Mashed potatoes are fresh and creamy.
+{{:blogpages:img_2712.jpeg?400|}}