Serious question, has anyone else tried a reverse sear on a pork tenderloin?

Everyone says it's only for big steaks, but I did a 1.5 pound tenderloin low and slow to 130F, then seared. It was the juiciest pork I've ever cooked. What other 'steak only' methods work on different cuts?

3 comments

3 Comments

shanelee14d ago

Totally works, right? Did the same thing with a thick pork chop last week and it was a game changer lol.

nancycooper14d ago

Game changer? More like a game wrecker lmao. Tried it and totally dried out my steak. Maybe it only works for pork.

patriciam5114d ago

Yeah @nancycooper I saw a thing that said it can overcook beef real fast.