I used my new Anova unit yesterday to sous vide a fresh 6 lb pork tenderloin cut into 3 separate portions, and used the guideline in the Anova app, which said 140 F (60 C) for a hour. I thought that was a bit short, so left it in for 1.5 hrs. Still came out pink, but dark pink in some areas, which went away when I cut them into 1/2" steaks, and seared them in a hot pan.
I NEVER would have served them at the done-ness right out of the sous vide (would have been RAW, who want raw pork?).
I do NOT agree from what I have seen on most websites that this is worry free cooking. We need to have clearer instructions on using the sous vide when cooking different sizes of cuts, or people will get sick.
I haven't found on this or other websites a guideline about cooking time vs temperature vs weight for different types and cuts of meat, but that would be most helpful if there were. All users say is the amount of meat in the water container is not relevant, as long as you get the temperature right, which is WRONG and DANGEROUS!