Made a pork tenderloin last night. After trimming it, I put only salt and pepper on it. cooked at 140* for 2 hours.
Oh, I will add that i only used the fat middle part of the roast, I was afraid that the skinnier ends would dry out. So into the freezer they went, for kabobs.
For a side I made butter poached potatoes, (recipe is in Anova's recipe catalogue) with an addition: roasted garlic that I mixed with the softened butter. I made these a couple hours before the roast,and refridgerated,as the water temp had to come down. I put the bag of cooked potatoes in the water with the roast an hour before it was done, to heat the potatoes up.
I also made sous vide mushrooms, bur I didn't like their appearance when done. Very dark and ugly. And overcooked. I'm glad I had another pack of mushrooms to cook stovetop
I had some rosemary that I wanted to use, so I opted to pan sear the roast when done. Patted the roast dry, got a stainless pan good and hot with oil, 30 seconds or so per side sear, added some butter and about a 2 inch piece of rosemary sprig. Spooned the butter and rosemary over the roast as I finished it.
The meat came out a nice medium, firm and juicy.
The potatoes were fabulous, with a hint of nutty roasted garlic.
The pan cooked 'shrooms also turned out great!