why wide range of cook times?

there are 2 pork tenderloin (each 1 lb) recipes. One is for 1 hour @140 and the other 3 hours @145. why such a difference in cooking time? I’m new to sous vide

This isn’t the whole story but basically temperature affects the doneness and time affects the texture.

find some detailed info around here: http://www.seriouseats.com/recipes/2016/07/sous-vide-pork-tenderloin-recipe.html#temp

that helps, thanks. A bit more science to all this. More to learn

:+1:t2: no worries