Hello all, my first post!
I have a pork tenderloin which is sliced in approx. 1" slices.
I have them seasoned and vacuum sealed, single layer, ready to sous vide.
My question is how much time will I need to cook @ 140 degrees to ensure good pasteurization?
I have looked online and found info on whole tenderloins but not pre-sliced.
I purchased these already sliced and next time I will be getting whole tenderloins.
So any recommendations on time would be greatly appreciated.