Pork Loin Roast (Sous Vide)
October 26th, 2021
This Recipe creates 4 servings
Prep Time: 15 minutes
Cook Time: 02 hours 45 minutes
Pork Loin is a flavorful meat, but it can easily become too dry while roasting. Sous Vide is the perfect solution. The roast is cooked in a juicy environment, ensuring that the meat does not dry out. If you do not have a Sous Vide available, you can also accomplish good results using the "En Cocotte" (meaning: "in a casserole dish") method instead.
Ingredients:
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2 lb Pork Loin Roast
1 Tablespoon Garlic Powder
1.5 Teaspoons Table Salt
1 Tablespoon Olive Oil
1 Tablespoon Rosemary
Directions:
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Use a sharp knife to remove any fat from the Pork Loin
Liberally apply the Salt and Garlic Powder
Refrigerate, lightly covered with plastic wrap 6 hours to overnight.
Pat the Loin dry with a paper towel.
Apply the Olive Oil and Rosemary. Spread with your hands to ensure coverage.
Sous Vide method
Seal the Loin in a plastic bag.
Freeze up to 6 months or refrigerate for 24 hours.
Sous Vide at 143° F for 3 hours (3.5 hours if frozen).
Remove from the bag.
Heat a large frying pan over high heat.
Sear in the hot pan for 5 minutes, then flip and sear the other side for another 5 minutes.
En Cocotte method
Preheat the oven to 350° F.
Place the Pork Loin into a Dutch Oven.
Lid tightly, then bake about 40 minutes, until the internal temperature of the Pork Loin reaches 145° F.
Remove the loin from the Dutch Oven.
Cover the Loin lightly with foil or a domed lid and rest the meat about 10 minutes.
Slice thinly and serve with your choice of BBQ sauce or finishing sauce.
