Sous Vide Pork Loin Recipe

Sous Vide Pork Loin Roast with Garlic Herb Rub A …

WEBFeb 22, 2024 · Remove the roast from the water bath and the bag, saving the liquid, and place roast on the foil lined baking sheet, fat cap up. Broil …

1. Preheat a water bath to your desired temp with an immersion circulator. 130F for medium rare, 140F for medium (my favorite), 150F for medium-well, 160F for well done.
2. Prepare the rub by adding garlic cloves, rosemary, salt, pepper, and red pepper flakes (if desired) to a food processor to make a paste. If it needs to be thinned out a bit, add olive oil and continue to process.
3. Rub this mixture all over the pork loin roast.
4. Vacuum seal the pork loin roast, or use another air removal method if desired.

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Sous Vide Pork Loin with Raspberry Balsamic Sauce

WEBFeb 3, 2019 · Cook for 1.5 hours minimum and 4 hours maximum. PREPARE SAUCE: While pork loin is cooking sous vide, stir all sauce …

1. HEAT SOUS VIDE WATER BATH: Heat sous vide water to 140F for medium (slightly pink, tender, moist but not too juicy) or 135F for closer to medium rare (pinkish-red, soft, moist, juicy). Or 137F for somewhere in between and if you want to brown the roast after sous vide cook.
2. PREPARE PORK LOIN FOR SOUS VIDE AND COOK: Mix oil and seasoning in a small cup. Coat pork loin all over with mixture. Place pork loin in ziploc bag and zip up part way only. When water reaches correct temperature, slowly lower bag into water. This will push air out (water displacement method). When top of bag is just above water line, zip it shut. Submerge bag. (Alternatively, vacuum seal tenderloin and plunge into water). If you are using a sous vide self contained 'oven', put on lid. Cook for 1.5 hours minimum and 4 hours maximum.
3. PREPARE SAUCE: While pork loin is cooking sous vide, stir all sauce ingredients together in small sauce pan on medium for a few minutes. If too thick, thin sauce with some added water. Taste and add salt and pepper as needed.
4. FINISH PORK LOIN: Remove pork loin from bag and pat dry with paper towels. Let rest for 10 minutes while you prepare sauce. If desired, sear pork in hot pain with 2 tsp vegetable or avocado oil. I don't bother with this step for this dish as the sauce will cover a lot of the meat. Slice pork loin, transfer to plate and drizzle sauce. Garnish with chopped parsley if desired.

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