Hello again, Joule sous vide immersion circulator! This time I broke it out along with my large plastic storage container in order to cook pork tenderloin with herbs from the kitchen garden. Oh, it came out so perfectly at temperature, with tender chew and full flavor, given how little I did to enhance it. I reheated the red-skinned mashed potatoes from the other night and also had a pot of seasoned green beans.
"Sous Vide Pork Tenderloin," from J. Kenji López-Alt, Chief Culinary Consultant of SeriousEats.com. [Published 11 July 2016 / Updated 13 April 2020]
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