Souvide pork loins.

[DocSteve]

Went over all the post sections and came back to this. Tried my souvide cooker for the 1st time. Did 2 pork loins.
Random rubs.
151' for 5 hours.
Came out so tender and juicy. If it wasent 9:30 at night, I would fire up the smoker and run them for about 1/2 and hour for extra taste

 

[chef jimmyj]

Good start and a favorite cut of my family. Some info...Those are Pork Tenderloins, 2 to a pack, about 3 pounds total weight. Whole Pork Loins are about 2-3 times bigger, about the the length of your arm, from your finger tips to the middle of your Bicep. They are usually 2-3 times thicker than Tenderloins as well.
If you SV the Tenderloins at 130° then cold smoke a couple of hours and sear to 140°F you will get amazingly flavorful and juicy Tenderloins...JJ

 

[rbnice1]

My best attempt at tendereloins was smoked for 2 hours then into the sous vide for 7 hours at 142f. They were better then fillet steak.

 

[DocSteve]

My best attempt at tendereloins was smoked for 2 hours then into the sous vide for 7 hours at 142f. They were better then fillet steak.

Gonna have to try that.