A few weeks ago, I picked up two good looking Berkshire Pork Tenderloins from Wild Fork Foods that I thought would be great to try cooking Sous Vide. They’ve been sitting in the freezer for a bit and I stumbled across them the other day and decided to go ahead and get them prepped for a dip in the Sous Vide meat bath!
Both loins were just over 1.15 lbs. and I set them in the fridge for two days to defrost. I pulled them out of their packaging, patted them dry and then seasoned them pretty simply.
- Himalayan Sea Salt
- Fresh Cracked Black Pepper
- McCormick Ground Allspice
This was my first time using Allspice on a Sous Vide cook so I was curious to see how it would work out.
Once we season a protein, we vacuum seal it and then let it sit in the fridge for a minimum of 24 hours.
I’ve never cooked these before, so I had to do some research on a proper time and temperature. Everyone’s recommendation’s were all over the map so we went with 138 degrees for 4 hours, which is what we saw a number of folks go with.
After 4 hours, I pulled them out, cut open the bags and dried them off a bit.
Now comes my favorite part, firing up my Flame King YSNPQ-5000T Heavy Duty Propane Torch Weed Burner and getting an awesome sear on these tenderloins. I went about 30 seconds per side and then hit the ends of them to darken them up.
It was a bit dark outside when I was searing them so I wasn’t honestly sure how they were going to look in the end. I put them back in my tray and brought them in to the house and was really impressed with how they looked. Aside from some good looking tenderloins, they smelled fantastic! I was ready to cut in to them and taste of delicious pork!
PERFECTO! The cook was spot on, the pork was super tender and the first bite set off my taste bud alarms. This was the most tender and tasty pork I had ever eaten. We knocked back two of these tenderloins in no time flat.
As I said earlier, I was concerned about how the Allspice would turn out during the cook, but it really enhanced the flavor and I was very impressed with it.
I’m looking forward to doing these again!