Pork Tend saerloin

I want to do a pork tenderloin. It is a one-pounder, but it’s too long to fit into a Food Saver bag. Any problem with cutting it in half and putting both halves into the same bag? Would it be cooked at the same time/temperature as if it were one piece?

You can cut it in half if you do not stack the meat in the bag. Cooking time is determined by thickness not weight. This is a hurdle for people to get past when starting out. I have done what you suggest making sure there is only one layer of meat.

Thx. Did a sirloin strip steak last week…perfect! Will do this tonight.