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.
Thank you in advance.
Hi ya @dz302
Time does not pasteurize! Only time at temperature pasurizes. Off the top of my head (and I will verify and edit if needed), at or above 160ºF.
I looked at ‘Practical Guide’ and will leave it as is 160ºF. The details are in Table 5.1.
My recommendation is to read, study and understand Douglas Baldwin’s Practical Guide to Sous Vide.
I have a pork tenderloin to cook for guests this weekend. I’m going to do 140ºF.
Correct, time and temperature.
I wanted to know how long I should cook the pork @ 140 degrees to ensure it is safe.
That’s exactly what I did and then seared.