Pork Loin, Sous Vide
Dinners
Ingredients
About 5 pounds pork loin (see notes)
Immersion circulator
Salt, pepper, garlic powder
Other desired seasonings
Vacuum bags
Cast iron pan
Directions
Trim up your roast if needed.
Rub with salt, pepper, garlic powder, and any other seasonings you would like.
Put into a vacuum sealed bag and refrigerate (or freeze) until ready to use.
Set your circulator to 135 degrees F.
Add the sealed roast and cook for 3-4 hours (4-5 if frozen). Put the roast into a bowl of cold water to stop cooking and cool slightly. (If you want to refrigerate it and finish later, you can do that now).
Snip a hole in the bag and drain the juices. If desired, you can use them to make gravy.
Pull the loin out and pat dry.
Heat a cast iron pan with oil on high until nice and hot. Brown the roast on each side.
Move to a cutting board, cover with foil, and let rest a least 10 minutes.
Notes
*Pork loins often come in larger sizes. Just cut it into smaller portions, then freeze the other portions for later. You can even season them up and seal them in vacuum or freezer bags, ready to put into the circulator.
*You can use regular freezer bags in the circulator if you do not own or want to use a vacuum sealer. Seal the bag except for a small hole, then roll the roast, pushing all the air out and seal up the hole. If there is still air in the bag, lower it into the circulator part way, open a small hole and let the water pressure push the air out, then reseal the hole.