Sous Vide Pork Loin

GlennM

This is one of my favourites!  I get a nice bone in loin, cut it into smaller roasts, cut the meat away from the bones (french cut), tie it, spiced, vac sealed and in the water for 8-10 hours at 138.  
When im ready to finish it on the egg I get a nice fire going with Apple chips (Joe Jr this time) and some BBQ sauce for a nice finish. The pork is extremely moist and tender!  I have tried this a bunch of different ways but this is my favourite!

GregW

Looks really good. I've never done a large piece of pork in the Sous Vide.
How was the texture compared to traditional roasting?

GlennM

Very nice, a bit softer and really moist

GregW

That's good to hear. I will give it a try soon.