welp. this might be my favorite thing I've done so far.
also, you all suck for not buying a sous vide anything even with how awesome i've told you they are.
did two pork tenderloins seperately at 135* for 3 hours, removed and seared with my mega-fuck-torch
one just rubbed with montreal steak rub, and with a very small amount of butter, then the other, injected with an octoberfest reduction (cuz why the fuck not) and then coated in a maple/bourbon rub and then sauced up with more of the reduction that i injected it with.
so fucking good. it's like candy, it melts in your mouth.
also, you all suck for not buying a sous vide anything even with how awesome i've told you they are.
did two pork tenderloins seperately at 135* for 3 hours, removed and seared with my mega-fuck-torch
one just rubbed with montreal steak rub, and with a very small amount of butter, then the other, injected with an octoberfest reduction (cuz why the fuck not) and then coated in a maple/bourbon rub and then sauced up with more of the reduction that i injected it with.
so fucking good. it's like candy, it melts in your mouth.