MacKenzie Posted May 24, 2015 Report Share Posted May 24, 2015 140 F for 4.5 hours and it was ready for searing- Ready for slicing- Nice and juicy- Dinner is served with home grown veggies except for the potato- 1 Quote Link to comment Share on other sites More sharing options...
bryan Posted May 25, 2015 Report Share Posted May 25, 2015 I just can not get there in time..sorry. Maybe next time. Sure looks good. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 25, 2015 Author Report Share Posted May 25, 2015 Thanks, Cook_Shack, next time Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 25, 2015 Report Share Posted May 25, 2015 Great looking Tenderloin. Makes my mouth water. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 25, 2015 Report Share Posted May 25, 2015 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 25, 2015 Report Share Posted May 25, 2015 Oh my gracious goodness! I just fell in love with a pork tenderloin! MacKenzie, please tell me that you have leftovers with my name on the box! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 25, 2015 Author Report Share Posted May 25, 2015 CC, sorry to say but I had the most beautiful thin sliced pork tenderloin sandwich at lunch time. Next time. It was so good I'm thinking seriously about SVing another for sandwiches. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted May 26, 2015 Report Share Posted May 26, 2015 MK, that purple meteorite is back......".....you should run! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 26, 2015 Author Report Share Posted May 26, 2015 GoFrogs, nothing gets between me and my food Quote Link to comment Share on other sites More sharing options...
mk1 Posted May 26, 2015 Report Share Posted May 26, 2015 Looks great! When I am not eating BBQ, I mostly eat super clean. Pork tenderloin in the sous vide is my main staple. I don't think there is a meat on the planet that benefits more. It is essentially fat free, so can dry out otherwise. Quote Link to comment Share on other sites More sharing options...
bryan Posted May 26, 2015 Report Share Posted May 26, 2015 Looks great! When I am not eating BBQ, I mostly eat super clean. Pork tenderloin in the sous vide is my main staple. I don't think there is a meat on the planet that benefits more. It is essentially fat free, so can dry out otherwise. Might want to look into rabbit. Easy to raise. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted May 31, 2015 Report Share Posted May 31, 2015 Now that looks tender. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 17, 2015 Author Report Share Posted November 17, 2015 Previously SVed pork tenderloin for dinner today along with some caramelized carrots and SVed potatoes. Picked the carrots fresh from the garden, washed, cut them up and put them in a frying pan with some oil. Turned the heat up to brown the outside once that was done added some water and the lid so the carrots could steam until done. They were very tasty but did loose some of the colour. Next time I'll brown them even more. The potatoes were SVed in a glucose solution for 32 mins. drained and put through the ricer, very nice. I dropped the pork into the 194F that the potatoes were in for the last 5 mins. of the cook. Mow it's time for a nice cup of coffee made with my new Espro Press, which gives me a very nice clean cup of coffee, French Press style. I like the coffee even better than what I make in the Aeropress and it is easier too. It has a double filter system making for a clean cuppa. Put the coffee in the double walled mug, add the water, wait 4 min. and it is a very easy press down and pour into a waiting mug. Simple to clean, can you tell I'm impressed. They make several different sizes and I bought the smallest, 8 oz. Quote Link to comment Share on other sites More sharing options...
PRippley Posted November 17, 2015 Report Share Posted November 17, 2015 Nice, all the way around....Hope there's no max number of "Wish List" items on Amazon! Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 17, 2015 Report Share Posted November 17, 2015 Great looking pork roast meal. Never used a coffee press before but I only drink an occasional cup. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tony b Posted November 17, 2015 Report Share Posted November 17, 2015 Reef, the AeroPress is a good one to try then. I use mine every morning, as I've cut way back on my coffee intake in the mornings since retirement to one mug. http://www.amazon.com/Aeropress-Coffee-and-Espresso-Maker/dp/B0047BIWSK/ref=sr_1_6?ie=UTF8&qid=1447796277&sr=8-6&keywords=Espro+Press MacKenzie, how is it easier than the Aero? Sounds almost identical to me. Granted the filter system on this one looks better and sounds like it produces a nicer cup, but is it a big improvement? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 17, 2015 Author Report Share Posted November 17, 2015 I use the inversion technique for the AeroPress, you probably do to. To me the advantages of the EsproPress are: 1. Get hotter coffee, while the coffee water is heating I have hot tap water in the double walled mug as a result my coffee is much hotter when I pour it off into the cup. 2. The plunging is much easier, it is so smooth, requires not much pressure. I find having it balanced on the mug a little precarious when pressing the coffee through. 3. I get a full cup from the EspoPress where I get a small cup from the AeroPress. Normally I drink Espresso but there are times when I want to sit and sip the coffee so I'm looking for a full cup. That's my song and dance;) I bought mine through a Canadian Company and this is the model I bought. http://www.williams-sonoma.com/products/espro-french-coffee-press/ Here is a better one http://espro.ca/espro-press/ Quote Link to comment Share on other sites More sharing options...
tony b Posted November 18, 2015 Report Share Posted November 18, 2015 I've done the inversion technique on the Aero, but mostly just use it normally. But, I just barely stick the plunger into the barrel to hold the water in contact with the coffee longer (only a little can drip out as it creates a vacuum and stops the water from flowing through - hope that made sense?) So, it's like the inversion technique in maintaining longer contact between the water and the coffee, but a bit easier to manage - no flipping it over onto the mug. I normally make an Americano, with 2 scoops of coffee & 195F water up to the #2 line, wait 30 seconds and then press. I add the rest of my hot water to fill up the mug. Usually add a couple of ice cubes to drop the temp down so I don't scald my mouth taking the first couple of sips. My dogs are so conditioned to this routine that they come running to the fridge when they hear the ice dispenser to get pieces of ice (one of their favorite treats). Back when I used the drip coffee maker, they learned to associate the beep of the coffee maker with getting an ice cube treat, so they'd come running when it beeped - Pavlov would be proud - LOL!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 18, 2015 Author Report Share Posted November 18, 2015 Tony, I tried your Aero Press technique this morning and it certainly is better than the inversion one and the coffee tasted just fine. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 18, 2015 Report Share Posted November 18, 2015 Glad that it worked for you, MacKenzie. I like to keep stuff simple that early in the morning! Quote Link to comment Share on other sites More sharing options...
