Sous Vide pork loin

GlennM · April 2016

I picked up a bone in pork loin a while back and cut it up into roasts about the right size for two with leftovers for a sandwich. It seems that 140 is a good temp for the hot tub. I have tried different times, yesterday this one was in for about 8 hours. I had pre seasoned it before vac seeing. After a fast hot sear it was done. The texture was a bit softer than a shorter time but I liked it that way!

johnmitchell · April 2016

That looks and sounds great..

RRP · April 2016

Rock on! Sous vide pork loin is one of our favorites!

Image: http://img.photobucket.com/albums/v232/Ronald44/IMG_5049_zpsk5sdrpqu.jpg

Spring Chicken · April 2016

I just did a pork loin sous vide style a few days ago. Turned out fantastic.

Here's he link to my video. https://www.youtube.com/watch?v=MXfxQeM4Ifo

Spring "Perfect Just Got Better" Chicken
Spring Texas USA

GlennM · April 2016

Did you guys use similar temp/timing? Mine was great!

RRP · April 2016

The mrs does better with less pink so I use 143º. Still tasty and moist.

Spring Chicken · April 2016

As shown in my video, I went for 137° but I'll probably go 135° on the next one. I like pink when it's done, and sous vide makes it done even lower than that because of the length of time in the sous vide bath.

Mine was "Fantastic" according to my Egghead neighbors. I thought so too.

Spring "Meat Is Already Dead Why Kill It More With Overcooking" Chicken

Sous Vide pork loin

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