# why wide range of cook times? **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [May 22, 2017, 4:26am UTC](https://community.anovaculinary.com/t/why-wide-range-of-cook-times/7138 "2017-05-22T04:26:15Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![goldenink](https://avatars.discourse-cdn.com/v4/letter/g/ad7895/32.png) [@goldenink](https://community.anovaculinary.com/u/goldenink)\ **Post date:** [May 22, 2017, 4:26am UTC](https://community.anovaculinary.com/t/why-wide-range-of-cook-times/7138/1 "2017-05-22T04:26:15Z")
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 ---
**Author:** ![Walter\_Ego](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/walter_ego/32/403_2.png) [@Walter\_Ego](https://community.anovaculinary.com/u/Walter_Ego)\ **Post date:** [May 22, 2017, 5:26am UTC](https://community.anovaculinary.com/t/why-wide-range-of-cook-times/7138/2 "2017-05-22T05:26:12Z")
This isn’t the whole story but basically temperature affects the doneness and time affects the texture. find some detailed info around here: [Sous Vide Pork Tenderloin Recipe](http://www.seriouseats.com/recipes/2016/07/sous-vide-pork-tenderloin-recipe.html#temp) ---
**Author:** ![goldenink](https://avatars.discourse-cdn.com/v4/letter/g/ad7895/32.png) [@goldenink](https://community.anovaculinary.com/u/goldenink)\ **Post date:** [May 22, 2017, 5:52am UTC](https://community.anovaculinary.com/t/why-wide-range-of-cook-times/7138/3 "2017-05-22T05:52:09Z")
that helps, thanks. A bit more science to all this. More to learn ---
**Author:** ![Walter\_Ego](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/walter_ego/32/403_2.png) [@Walter\_Ego](https://community.anovaculinary.com/u/Walter_Ego)\ **Post date:** [May 22, 2017, 6:28am UTC](https://community.anovaculinary.com/t/why-wide-range-of-cook-times/7138/4 "2017-05-22T06:28:07Z")
👍🏻 no worries