Quote:
Originally Posted by stevej37
^^^ A question....
Might grab another pork tenderloin....esp if they have a flavor that I want. (Teriyaki). Why not take advantage of the packaging and dunk the whole thing right in...from store shelf to the bath?
The packaging (at least the ones sold here) is water-tight. When it's cut open from the store there is next to no juices in the package.
|
I grabbed one of these at the "expiring soon" clearance corner of my local. It was preseasoned with some garlic/herb mix. I figured that for $5 I'd give it a dunk. And our 12yo daughter is suddenly a protein focused animal so it'd be a few school lunches for her.
Straight into the 140F bath for a few hours, then back into the fridge.
This morning when I took it out of its packaging I didn't get much gelatin/juice goop. Maybe two tablespoons. Most of whatever it expressed while cooking must have been reabsorbed.
I dried it off as well as I could and then browned the nearly perfect cylinder of pork on the grill. No other seasonings or sauces at all.
The results? I'm not sure. It was cooked exactly to the point that I wanted and the seasoning wasn't offensive. The texture was perfect and the meat was very moist. It was also far sweeter than I prefer.
TBH it tasted more of ham than of pork. Not bad but I wouldn't serve it as a normal roasted pork loin. It'll be great sliced on sandwiches or in a chefs salad (it's ham afterall)
I'll assume that the meat was packaged with exactly the legal maximum of "juices" allowed - salt and sugar water is cheaper than pig after all. Holding the meat for three hours at 140 basically gave me ham! I wonder how far that is from the industrial process?
tldr: tried it, was not disaster, will not repeat...