So I just popped one of those pre-seasoned pork tenderloins in with the Joule for 2.5hours at 145. It came out great, but I found that I was desiring a little more of a crust on the outside. I tried to sear it again, got pan super hot, put some oil, put some seasoning mix on it. But most of the seasoning actually just burned onto the cast iron pan.
So I got enough of a sear to make it look fine but not a nice crust. Any tips?
Submitted December 25, 2016 at 10:19AM by falmouth http://ift.tt/2hoM3xd
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