# Amazing Pork Tenderloins

**URL:** <https://community.anovaculinary.com/t/amazing-pork-tenderloins/19318>\
**Category:** Brag Board\
**Created:** [January 7, 2019, 12:03am UTC](https://community.anovaculinary.com/t/amazing-pork-tenderloins/19318 "2019-01-07T00:03:30Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Bill35](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/bill35/32/4679_2.png) [@Bill35](https://community.anovaculinary.com/u/Bill35)\
**Post date:** [January 7, 2019, 12:03am UTC](https://community.anovaculinary.com/t/amazing-pork-tenderloins/19318/1 "2019-01-07T00:03:30Z")

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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.

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/2X/8/8eacbb913fc104f4a9725ee655668f9d189e2e8f.jpeg)

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [January 7, 2019, 12:49am UTC](https://community.anovaculinary.com/t/amazing-pork-tenderloins/19318/2 "2019-01-07T00:49:37Z")

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