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Pork Loin




Source of Recipe


Adapted from the Anova website with eGullet input


Recipe Introduction


This was my first attempt at sous vide and was not an unqualified success. I set it for 135.5F and when I took it out after 3 hours, the meat temped at was 130F. I ended up roasting it in the oven for a while. This works fine with a smaller loin. No need to adjust time. Still searching for a sauce for this. I used a cream/Marsala/Dijon sauce that I found on the internet and didn’t care for it at all.


Recipe Link: https://recipes.anovaculinary.com/recipe/sous-vide-pork-loin

List of Ingredients




5 pound center cut pork loin
2 T. kosher salt
2 T. sugar
1 t. garlic powder
1 t. onion powder
1/2 t. pepper
2 Tablespoons butter


Recipe



Score the fat on the loin. Mix salt, sugar, garlic powder and onion powder. Rub all over the loin. Wrap in plastic and refrigerate for 5 hours to overnight.

Set Anova to whatever temperature you prefer for pork (personally, we like it around 138F to 140F). Place pork and the butter in a vacuum bag and vacuum. Cook for 2 1/2 hours.

Remove from the bag and sprinkle with pepper. Using a hot skillet or the broiler, sear the loin on all sides. Slice and serve.

Serves 8 - 10.