Couldn’t tell you tbh, not done one in the oven.
But this was super soft and succulent. Used a rosemary, maple syrup, salt, pepper rub before going in the bag and the taste was great.
Just finished in a hot pan with olive oil to colour the outside
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IMHO a SV’d pork tenderloin is the single most (and one of the cheapest) night and day demonstration of why SV can be superior to regular cooking
Assuming you do it to the right temp (nowt wrong with ever so slightly pink pork) the meat is infiintely more juicy and tender than anything that’s been near an oven.
Pre-sear the pork in butter to save you having to nuke it more than necessary once it’s out of the bag and jobs a good un.
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Ok, fair enough. I’ve never tried SV cooking.
Nope, not happening here. Pink pork can fuck right off 
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You should try pork tartare
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Lol, no chance 
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The only thing that’s pink and juicy that I will eat ain’t on no pig…
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I think the last time I did it, I cooked it to 55 and then really seared it, added butter, mustard and cider to the pan with a few herbs for a sauce. 
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Hmm, wondering if the Velvet Vortex I’ve got on loan, and which is currently sitting idle because of IPA shortage reasons, gets warm enough to do sous vide (with the transducers turned off, of course, before anyone starts…)
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Did once see a cookery programme where a scientist did ultrasonic treatment of chips in seasoning…
The Anova Sous vide device I have is thermostatically controlled and circulates the water. You really don’t want to cook at too low a temp and propogate a bunch of nasties in your food. 
Oh, I know that. I’ll look up the specs of the bath before I try cooking anything in it.
Why Paul, is it the colour, or a taste/texture thing?
Not colour, I just don’t like (what I consider to be) underdone pork.
No problem with anyone else eating it, they can eat it while the pig is still alive AFAIC. 
Raw bacon a lush
A quick Google later and it appears that ultrasonic sous vide cooking is an actual thing.
I shall delve deeper when I get home from work.
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135 F for 2 hours yesterday, a little pink, a lot of lush 
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I thought it might be. 
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Decided it’s probably not cricket to use someone else’s RCM to conduct culinary experiments.
So I’ve bought a clip on thingy.
Will I be ok using zip lock bags rather than having to buy a vacuum sealer?
I can never get the ziplock bags to remain watertight so I bought a vacuum sealer and some rolls of bags for not a lot from iVide when they had an offer.
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