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Author Topic: Sous Vide Pork Loin  (Read 1915 times)

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bregent

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Sous Vide Pork Loin
« on: March 04, 2019, 12:35:36 PM »
The last few pork loins I've smoked have been tasty, but more than a bit on the chewy side. Last night I tried an SV approach. The loin had already been dry brined, vac sealed and frozen a few months ago. Dropped into SV at 140F for 4 hours. Chilled in ice water bath, seasoned with pork rub, and then onto the smoker at 250F until it reached IT of 130F.  Really came out perfect. Tender but not mushy, and really juicy. The SV bag had virtually no liquid in it after 4 hours, I don't think it lost a drop in the smoker.  Also picked up plenty of smoke flavor even after being fully cooked in the SV. Probably do it this way from now on.

« Last Edit: October 27, 2021, 06:18:28 PM by bregent »
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Bar-B-Lew

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Re: Sous Vide Pork Loin
« Reply #1 on: March 04, 2019, 12:39:11 PM »
Looks good.
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hughver

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Re: Sous Vide Pork Loin
« Reply #2 on: March 04, 2019, 01:25:04 PM »
I've been doing pork loin that way for quite a while now. I use 138° and smoke before SV. Sometimes I sear but in either case, best pork loin ever.  :lick:
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bregent

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Re: Sous Vide Pork Loin
« Reply #3 on: March 04, 2019, 02:59:55 PM »
Quote from: hughver on March 04, 2019, 01:25:04 PM
I've been doing pork loin that way for quite a while now. I use 138° and smoke before SV. Sometimes I sear but in either case, best pork loin ever.  :lick:

I was originally going to smoke first, but I figured since it was already vac sealed I might was well SV first  :)  Got nice and brown from the sugars in the rub so I did not need to sear.
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Bar-B-Lew

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Re: Sous Vide Pork Loin
« Reply #4 on: March 04, 2019, 03:57:37 PM »
I have been a smoke first guy on the few things that I have sous vide.  I may try the sous vide and then smoke to see if there is a difference.  That pork loin sure did look moist and like it absorbed smoke.
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okie smokie

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Re: Sous Vide Pork Loin
« Reply #5 on: March 04, 2019, 05:52:33 PM »
I see you cut it thick.  How was it served?
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bregent

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Re: Sous Vide Pork Loin
« Reply #6 on: March 04, 2019, 10:30:50 PM »
Quote from: okie smokie on March 04, 2019, 05:52:33 PM
I see you cut it thick.  How was it served?

Yes, cut thick. I cut it almost twice as thick tonight for leftovers, and it was still extremely tender. Served over creamy polenta with a side of grilled Brussels sprouts. Sorry I didn't take plated pictures, was too eager to dig in.
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okie smokie

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Re: Sous Vide Pork Loin
« Reply #7 on: March 05, 2019, 09:57:19 PM »
Looks great. I never was able to make pork loin that I liked before.  Always seemed a bit on the dry chewy side.  Not much fat to begin with, and what was there seemed to cook out.  However, I have eaten wonderful pork loin on several occasions because it was tender, and also served with a nice gravy.  I would like to use your sous vide technique with smoking after, but then make a nice gravy too serve it with. 
 The best I ever tasted was at the Majestic (Greek) in St. Louis many years ago. It was fork tender, 1/4 inch thick and had a dark beige gravy that made it wonderful. Any ideas or recipes for a good gravy?  :help:
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Bar-B-Lew

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Re: Sous Vide Pork Loin
« Reply #8 on: March 06, 2019, 07:44:09 AM »
Quote from: okie smokie on March 05, 2019, 09:57:19 PM
Looks great. I never was able to make pork loin that I liked before.  Always seemed a bit on the dry chewy side.  Not much fat to begin with, and what was there seemed to cook out.  However, I have eaten wonderful pork loin on several occasions because it was tender, and also served with a nice gravy.  I would like to use your sous vide technique with smoking after, but then make a nice gravy too serve it with. 
 The best I ever tasted was at the Majestic (Greek) in St. Louis many years ago. It was fork tender, 1/4 inch thick and had a dark beige gravy that made it wonderful. Any ideas or recipes for a good gravy?  :help:

buy mccormicks chicken and beef and mix it together
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okie smokie

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Re: Sous Vide Pork Loin
« Reply #9 on: March 06, 2019, 10:43:15 AM »
Quote from: Bar-B-Lew on March 06, 2019, 07:44:09 AM
Quote from: okie smokie on March 05, 2019, 09:57:19 PM
Looks great. I never was able to make pork loin that I liked before.  Always seemed a bit on the dry chewy side.  Not much fat to begin with, and what was there seemed to cook out.  However, I have eaten wonderful pork loin on several occasions because it was tender, and also served with a nice gravy.  I would like to use your sous vide technique with smoking after, but then make a nice gravy too serve it with. 
 The best I ever tasted was at the Majestic (Greek) in St. Louis many years ago. It was fork tender, 1/4 inch thick and had a dark beige gravy that made it wonderful. Any ideas or recipes for a good gravy?  :help:

buy mccormicks chicken and beef and mix it together

Easy enough and thanks. :clap:
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bregent

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Re: Sous Vide Pork Loin
« Reply #10 on: March 06, 2019, 04:00:38 PM »
I was going to make a sauce, but just got too busy with other things. In the end, it was so moist it didn't need it. Besides gravy, search the internet for roast pork sauce and find one with a flavor profile that looks good. This is the one I was planning on making last week:  https://www.foodandwine.com/recipes/roasted-pork-loin-orange-herb-sauce

If you like a mustard based sauce, this is a good one I've made a few times: https://www.allrecipes.com/recipe/57002/pork-tenderloin-with-dijon-marsala-sauce/



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hughver

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Re: Sous Vide Pork Loin
« Reply #11 on: March 06, 2019, 04:44:21 PM »
I frequently use a honey mustard sauce.
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