Tonight I cooked a pork loin sous vide, as follows:

1) Rubbed with Bone sucking Rub + Garlic + Olive Oil

2) Vacuum packed + Refrigerated overnight

3) Placed in a 160F water bath for about 6 hours. It didn’t need this long to get to temp., but I was trying to figure out what foods can be left in a bath for extended periods without harm.

4) Seared the outsides in a hot pan

5) Let it rest for 20 minutes, slided & served with choice of BBQ sauce or Salsa.

Results: The pork was well received. It was fairly tasty. Personally, I found it a little dry, but I’m really picky about moist meat. A lot of juice had come out of the meat into the vac bag. This led me to the following conclusions:

* You can’t just leave pork at 160F with the type of sealing I have and have it stay moist

* Commercial vacuum sealers might be helpful because they would create a better vacuum seal on the meat

* Using a larger bag than necessary in the vacuum sealer might be a mistake, as it gives the juice more room to escape the meat.

–David