1 package of turkey tenderloins were given a coat of EVOO and then seasoned with WOW. I added 2 tablespoons butter to
each tenderloin and then vacuum sealed.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/Turkey%20Tenderloin%20Sous%20Vide%20Style/DSC_6673_zps7e585fa4.jpg)
Put into a 144 degree bath for 4 hours.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/Turkey%20Tenderloin%20Sous%20Vide%20Style/DSC_6676_zps6d838669.jpg)
Out of the bath after 4 hours.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/Turkey%20Tenderloin%20Sous%20Vide%20Style/DSC_6678_zps23bb48c8.jpg)
Dried off and getting ready for a sear.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/Turkey%20Tenderloin%20Sous%20Vide%20Style/DSC_6682_zps32de66e9.jpg)
Seared in my cast iron frying pan with butter and EVOO.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/Turkey%20Tenderloin%20Sous%20Vide%20Style/DSC_6683_zpse8e11898.jpg)
My plate with yellow rice and veggies.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/Turkey%20Tenderloin%20Sous%20Vide%20Style/DSC_6688_zpsbfa14094.jpg)
Tenderloin turned out perfect. Very flavorful, tender, moist and juicy. Compared to the one I did awhile back on the grill this one
wins hands down. I really believe that Sous Vide is meant for this type of lean meat.