I grew up eating a lot of pork tenderloin and avoided it for years because I remembered it as dry and flavorless but done in the sous vide it's become one of my favorite cuts of meat. I can't wait to make this!
Yes I have to agree! Cooked to right temperature makes such a big difference for some cuts.. hope this dish turns out well! Thank you so much for watching 🙏
It's a very controversial subject. Personally, I don't think it matters too much, you can do what you feel like haha. I know a lot of flavor compound is 'fat soluble', but much more flavor compounds are water soluble so if you care so much about flavors being washed off the fat, you really shouldn't cook anything in sous vide since the ingredient usually sits in liquid in the plastic bag 😂
