re: Spin Off. Sous Vide

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What is this quick chill you speak of?

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I dump out my hot water and replace it with cool tap water and let it sit for 5-10 minutes to take some of the heat away from the outside of the meat.

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I can appreciate that. I'm just not sure how you get the desired texture. Trial and Error?

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With pork tenderloin it's easy to get the texture as it's the texture of medium-rare pork. If one knows the temperature ranges for those, it's easy to set it and go. It's like a steak. I know I like mine at around 130, so I set it for that. Sous vide doesn't work for everything, nor would I like it for everything, but it does allow me to dial in certain dishes that can be precisely replicated each time. Sous vide allows you to take something up to a desired temperature without going over it.