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[hughver]

I picked up a package of pork tenderloins at Costco a while back. I froze one of the dual packages (2 loins/pkg.) and am marinading the other for supper. I used my Anova chamber sealer to do a quick marinade on the two remaining loins. I'll leave one in the fridge for two hours and the other one for four hours. It will be interesting to see what the effects of quick marinading will be. More to follow.

[BigDave83]

I look forward to seeing your thoughts. I don't see how vac sealing will really do much other than keep the marinade close to the meat. I can see how a container with the meat and marinade could help with getting the flavors in.

[Canadian John]

 
 Part of the equation  will be the cook/smoke temperature.  Please let us know.

[urnmor]

Following

[hughver]

I look forward to seeing your thoughts. I don't see how vac sealing will really do much other than keep the marinade close to the meat. I can see how a container with the meat and marinade could help with getting the flavors in.

They claim that keeping it under vacuum opens the pores of the meat thus allowing more of the marinade to be absorbed.

[hughver]

I removed the first one after marinading for 2 hours, seasoned it with Oakridge's Secret Weapon, and smoked it to 138° IT on the Traeger set to 225°, it took around two hours, using Cooking Pellets hickory pellets. It's been a while since I have cooked pork tenderloin, so I don't have a recent experience to compare the flavor with. However, the flavor was excellent, and it was exceptionally moist. I left the second one in the bag overnight. Rinsed it this morning seasoned it and re-vacuum packed it. I'll try this one sous vide and sear. I served it with peach chutney purchased from a farm in Georgia.

[02ebz06]

Looks like it turned out great!
I have cooked pork loin before, but the pork tenderloin I make Canadian Bacon out of.
 

[BigDave83]

I look forward to seeing your thoughts. I don't see how vac sealing will really do much other than keep the marinade close to the meat. I can see how a container with the meat and marinade could help with getting the flavors in.

They claim that keeping it under vacuum opens the pores of the meat thus allowing more of the marinade to be absorbed.

I have read that in places also, but my mind tells me vacuum, pulls not pushes. Now in a marinading container I can see how the meat fibers would open up more and then when the vacuum seal is broken and the air rushes it it would also push some of the marinade in to the meat. I remember the old TV commercials for one of the vacuum machines, where they had marshmallows in one of the containers and pulled a vacuum and those marshmallows really expanded/stretched, then when the air was left back in they shrunk back up.

 No matter what the tenderloin looks pretty tasty.

[pmillen]

That sounds and looks terrific.  Was it a heavily-flavored marinade (oil, spices, herbs and vinegar)?

[hughver]

That sounds and looks terrific.  Was it a heavily-flavored marinade (oil, spices, herbs and vinegar)?

I used Oakridge Pork Soak. the package says it's a brine, but the instructions say soak for several hours like a marinade. I would guess that it helped the flavor. it was not strong but noticeable.

[hughver]

I don't see how vac sealing will really do much other than keep the marinade close to the meat. I can see how a container with the meat and marinade could help with getting the flavors in.

A vacuum bag is a container, the meat and liquid are under vacuum in both cases. The room temperature liquid in the bag or hard container actually boils just before it's done. I have a device that is a rotating drum that is vacuum sealed, that I use to use it for marinating roast or large quantities. It's now in the graveyard of retired toys.




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[Bentley]

That Tenderloin is some good stuff!

[BigDave83]

This post made me pick one up when I was out over the weekend. This was a Smithfield Black Pepper/Garlic I think is how it was labeled.

Tossed it in the DC at 160° for about 30 minutes then bumped the temp some, then a little more to kind of hurry it along as I misjudged how long it would take. Cooked until 142° internal and until the pierogies were finished. Was pretty good, the black pepper had a bit of spice to it. This was the first time with this flavor.

[hughver]

Looks good, very moist!

[Bar-B-Lew]

What brand and flavor where the pierogies and how did you cook them?