So I sous-vide my first pork tenderloin tonight!
Rubbed in butter and Penzeys adobo seasoning. Bagged and cooked from frozen, 144F for 2hrs 15 mins. Dried off, rubbed in more butter and put on grill for some color. Delicious! I use the Penzeys adobo blend on a lot, esp on pork and chicken.
Please forgive my flimsy ugly cutting mat, I was trying not to dirty the good cutting board again.
