WebPlace pork on a rack in a roasting pan and roast for 25 minutes. In a small saucepan, combine chicken broth, white wine, Dijon mustard, and thyme. Cook over low heat until …
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Directions Step 1 Set Anova Sous Vide Precision Cooker to 137°F / 58.3°C Step 2 Score fat on pork loin. Season with salt, sugar, and smoke seasoning. Step 3 Remove from fridge, pat dry, and place in vacuum bag or gallon size freezer bag (You can split roast into two if necessary to accommodate bag size). Cook for 2.5 hours.
Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, pork tenderloin is the kind of dish to pull out when you're feeling extra fancy on a weeknight. Cooking it sous vide is the most foolproof way to get it on the table with consistently great flavor and a buttery, ultra-tender texture.
Dry off your roast and season liberally with salt and pepper. Then, generously sprinkle on your dry rub and massage it in. Vacuum seal the roast. Fill and preheat your SousVide Supreme to 137°F. (I used to set my machine to 140 F to cook pork but I like my pork a little bit pinker.) Dump your pork packet for a minimum of 4-5 hours.
The best way to cook pork loin roast is on a rack. This will keep the pork loin from soaking up too much fat. If you do not have a rack, cook your pork loin roast with vegetables! Simply scatter vegetables on the bottom of pan, and place the pork loin on top.