Hello, just got the device and first time trying this out… I have a 2 lb pork tenderloin that is about 3.5 inches wide by 2 inches high. How long do I cook it? Recipie is for 1 lb. this is 2 lbs… is there a guide that lists cooking time by thickness?
A rule of thumb guide is 30 mins of time for the warmth to penetrate half an inch of thickness. This is not truly accurate because the process is actually non-linear, but it’s an ok approximation. Most people will add a bit of extra time anyway. Sous vide is like that… time is flexible.
Maria, welcome to Community. Your question illustrates the difficulties experienced with many SV recipes. They co-mingle conventional cooking thinking in recipes, most of which is wrong, with the precise nature of SV cooking.
To answer your pork tenderloin cooking question, always use the lesser dimension, 2-inches. Using Table 5.1 in Douglas Baldwin’s excellent work you will discover that at 140F cooking time will be 2 1/2 hours. That will result in medium doneness, tender and juicy. Cooking temperature can be adjusted according to your preferred degree of doneness, Medium-rare (130F) to well-done (160F). Your cooking time can be extended to 4 hours to add tenderness.
Here’s your link:
http://www.douglasbaldwin.com/sous-vide.html#Pork
Jason Logsdon developed a fairly useful ruler based on cook time tables developed by Nathan Myhrvold and Douglas Baldwin.
Here’s the link: