Amazing Pork Tenderloins

I did two tenderloins. Each were just shy 1lbs. Seasoned one with granulated garlic, salt and pepper. Second one was a preseason one garlic herb and crushed black pepper. Set was 149 for 4hrs.
Put it in for that long so I could time it will the games on today. Lol.
Pulled them out at around 2 hrs. Seared in a screaming hot cast iron and basted with garlic clove and butter.


They look very pink 149F. But glad you enjoyed them. They cook beautifully sous vide.