How to Sous Vide Pork Tenderloin

[@Doc236]

excellent informative video.

[@Doc236]

Much more real, accurate and true to life then Guga. I love that you mention 135 as a safe temp if cooked long enough. I have done 132 often and a nice sear and it was mouth watering good. I subscribed because you are a cool dude, honest, straightforward and not afraid to push the art of soux vide to its safe limits. Thank you bro!!

[@AmazingFoodMadeEasy]

Thanks for the kind words!

[@jasseyjefferr7787]

Thanks

[@charlietaylor4277]

Best to get the issues, both good & bad from an expert before starting a new cooking program! Thank you!

[@Doc236]

Only thing lacking was show us a few slices !!! LOL