The pork was marinated overnight in a mixture of 1/4 cup soy, 3 T Worcestershire, and 4 cloves of garlic, minced. The next day, after preheating the water oven to 135F, I wiped the tenderloins dry, sealed them in a vacuum bag, and cooked them for 4 hours. Just before we were ready to eat, I removed them from the bag and seared them in olive oil so they didn't look like naked piglets.
Slice, serve, and enjoy.
Posted on Minxeats.com.
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