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How to Sous Vide Pork Loin Roast
Pork loin roasts are wonderful to cook. They are full of flavor, juicy, and easy to work with. Loin roasts are usually very tender so they just need to be heated through or pasteurized, usually 3 to 4 hours works well, but they can go as long as 6 or 7.
Pork, much like chicken, is good at many different temperatures and people usually feel strongly about which one it should be cooked at. I prefer mine cooked at 140°F (60°C), leaving the middle a rosy pink which is very moist and tender. However people enjoy it anywhere between 135°F to 149°F (57.8°C to 65°C). So find the temperature you like for pork and stick with it.
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I seasoned the sous vide pork loin with salt, sealed it, and cooked it at 140°F (60°C) for about 3 hours. It usually takes 2 to 4 hours but you can use my Sous Vide Timing Ruler for an exact time, or my beef, lamb and pork pasteurization chart. I finished off with a light sear to add a little color and then cut it into 1" (2.5cm) slices. I picked an olive medley and a freekeh salad to complement this simple sous vide pork loin.
I really enjoy how the sweetness of caramel complements pork. This recipe uses a buttery rich tasting rosemary caramel to act as a sauce for a sous vided pork loin roast. Your guests will definitely want seconds!
I really enjoy how the sweetness of caramel complements pork. This recipe uses a rosemary infused caramel to act as a sauce for the sous vided pork. Top with apple cubes and you have an upscale looking and tasting dinner to serve your guests!
I love pork loin and tenderloin and came up with this recipe using cocoa and cinnamon to coat and flavor it. Most people think spices like cocoa, cinnamon, and nutmeg can only be used in desserts but they are actually great in savory foods as well. You first season and sous vide the pork loin, then coat it in the cocoa and cinnamon before browning it. It gives it a really unique flavor with a nice mix of sweet, spicy, and bitter.
Sous Vide Loin Roast Comments
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