# My first with Anova sous vide

**URL:** <https://community.anovaculinary.com/t/my-first-with-anova-sous-vide/3519>\
**Category:** Anova Precision® Cooker\
**Created:** [December 26, 2016, 2:12am UTC](https://community.anovaculinary.com/t/my-first-with-anova-sous-vide/3519 "2016-12-26T02:12:31Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![zoiespop](https://avatars.discourse-cdn.com/v4/letter/z/5e9695/32.png) [@zoiespop](https://community.anovaculinary.com/u/zoiespop)\
**Post date:** [December 26, 2016, 2:12am UTC](https://community.anovaculinary.com/t/my-first-with-anova-sous-vide/3519/1 "2016-12-26T02:12:31Z")

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Did pork tenderloin for my first outing in sous vide. It was absolutely fantastic. Can’t wait to try steaks.

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**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\
**Post date:** [December 26, 2016, 5:17am UTC](https://community.anovaculinary.com/t/my-first-with-anova-sous-vide/3519/2 "2016-12-26T05:17:37Z")

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That’s great! What temp did you choose?

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**Author:** ![zoiespop](https://avatars.discourse-cdn.com/v4/letter/z/5e9695/32.png) [@zoiespop](https://community.anovaculinary.com/u/zoiespop)\
**Post date:** [December 26, 2016, 5:58am UTC](https://community.anovaculinary.com/t/my-first-with-anova-sous-vide/3519/3 "2016-12-26T05:58:53Z")

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1. Went 2.5 hours. Was indescribably delicious!

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**Author:** ![zoiespop](https://avatars.discourse-cdn.com/v4/letter/z/5e9695/32.png) [@zoiespop](https://community.anovaculinary.com/u/zoiespop)\
**Post date:** [December 26, 2016, 5:59am UTC](https://community.anovaculinary.com/t/my-first-with-anova-sous-vide/3519/4 "2016-12-26T05:59:35Z")

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> [@zoiespop](#):
>
> Went

140 degrees

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [December 26, 2016, 1:44pm UTC](https://community.anovaculinary.com/t/my-first-with-anova-sous-vide/3519/5 "2016-12-26T13:44:57Z")

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I am glad you enjoyed the tenderloin aas much as I do. It is fast and always comes out perfect.

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**Author:** ![zoiespop](https://avatars.discourse-cdn.com/v4/letter/z/5e9695/32.png) [@zoiespop](https://community.anovaculinary.com/u/zoiespop)\
**Post date:** [December 26, 2016, 4:28pm UTC](https://community.anovaculinary.com/t/my-first-with-anova-sous-vide/3519/6 "2016-12-26T16:28:09Z")

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I did 140 f. for 2 1/2 hours. Had 2 bags with a tenderloin in each. Finished them in a pan with butter and garlic. My wife was a little skeptical about this up front. In 50 years of marriage, we have done many pork loins in many different ways. With her first bite she indicated that she never knew how good it could be.