My first foray into sous vide cooking was making a pork tenderloin. The thing I like about the Nomiku, besides it's lower price, is that it will turn any pot into an immersion circulator. I used my 8 quart steel pot for this meal.
I opted to set my Nomiku to 136°F. I was aiming for maintaining a temperature of 135°F, but didn't want it to go below that, so I set it one degree higher. I let it cook for 2 hours, then pan seared it in bacon fat (because, yeah, pork CSA also had bacon in it). I cheated with the side dish and served it with some Bird's Eye SteamFresh California Style Protein Blend.
Verdict: The pork was super moist and delicious! Big thumbs up to the Nomiku! No buyer's remorse from this gal :)