Sous Vide Pork Loin

57.2°C (134.96° F)
Temperature
Sous vide time
6 People
Serves
Medium
Difficulty
SF

Ingredients

  • Pork Loin 3-4lb
  • Diamond Crystal kosher Salt
  • Rosemary sprigs 2
  • Granulated garlic

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Directions

  1. Remove any ties wrapping your pork loin
  2. Using a sharp knife, gently score the fat cap using diagonal slashes being careful not to cut into the meat.
  3. Generously salt pork loin on all sides
  4. Bag and add 1/4 tsp liquid smoke and rosemary sprigs
  5. Refrigerate for at least 2 hours.
  6. Preheat water bath to 57.2c
  7. Vacuum seal pork loin with rosemary and liquid smoke and cook sous vide for 4 hours.
  8. Remove from bag and dry roast. Lightly oil and finish in a hot skillet or grill.

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