Pork Loin — Sous Vide

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

 

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January 21, 2006. Recipes, Technique.

5 Comments

  1. Chris McMullan replied:

    Pork loin can be cooked sous-vide in a 135’F-140’F bath for 4-5 hours (depending on the thickness) and the outcome is a very juicy, pink loin. Also, using butter or caul fat might be better than olive oil, as olive oil easily breaks down when using the sous-vide method can causes a metallic, bloody flavor.

    Don’t be afraid of rare or medium rare pork. We haven’t had a trichinosis outbreak in thirty years!

    Good wishes.

  2. mark replied:

    having read your method try cutting the loin down the middle lenght ways and roll incling film to produce a tight rolled shape. Vac on full power. place in the bath at 60c for 1 hour. chill down asap. cut portion and seal on plancha grill.

  3. Tomas replied:

    Reading the initial pork post and the dryness issue. I have cooked beef tenderloin twice at 140F in the Sous Vide Supreme machine and using the Sous Vide Supreme vacuum sealer and both times a great deal of the meat juices came out in the bag, and although the resulting temperature judged by the color was fine, the beef was dry. It seems from the post the problem may be a lack of suction from the Sous Vide Supreme. any ideas?

  4. Tim replied:

    Did you salt the meat before you but it in the bag? Remember that salts draws out moisture and cures the meat. Also 60c/140F seems like a very high temp för beef tenderloin. As the meats cook the cells thighten and draws the moisture out. so try 52c to a maximum of 56c instead. No salt and lower temp.

  5. Leigh Jones replied:

    Our supermarket offers “Farmer John” brand pork loins at about 3-4 lbs for good prices, so I cook them sous vide about once per week. My own objectives cooking sous vide include an imperative that I leave the meat in the cooker when I go to work in the morning and prepare it as quickly as possible when I arrive home from work in the evening. As it turns out, I find that 24 hours at 138 degrees works well with these pork loins. If one is dry, it will be because a flare-up of drippings overheated the loin when I finished it on the grill. If sliced crosscut, it makes tender boneless pork chops, but my wife and son seem to prefer taking a fork to it and making pulled pork with barbecue sauce. The pulled pork will dry up a bit over time after shredding, so should be quickly eaten after shredding.

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