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[BigDave83]

The GF's sister brought me a couple of whole boneless loins to cut up vac seal for her. I cut roasts off the ends and tied them up and cut up a bunch of chops. I liberated about a 6" one from the front of the loin. Tied and SPG in to a bag and sealed then in the SV Supreme at 142° for about 5 hours. Took out and dried off and in to a smoking hot iron skillet for a minute or so per side.

 Turned out very nice, tender, juicy, and had a good flavor. Had it with a baked tater.

I may smoke the next one a bit first then SV and brown..

[pmillen]

Perfect!

[Brushpopper]

That looks fantastic!    I would be the only one here that would eat it.  The girls want it ruined.

[urnmor]

Sounds like the sweet smell of success

[Bentley]

So it is a pork loin?

[hughver]

Looks great. Perfect temperature for pork.

[BigDave83]

So it is a pork loin?

Yes the front part of the loin. The darker fattier end.

[BigDave83]

That looks fantastic!    I would be the only one here that would eat it.  The girls want it ruined.

The GF looked at it and said is it okay to eat,is it cooked. I said it cooked for 5 hours. She ate it and said it was tender and not chewy. Told me I need to make this again.

She also wants things cooked 50° past dead.

[Bentley]

The picture makes it look awful rare for pork for me.  I usually like 145°, but mine is never that red. SV is a different game though.

[Brushpopper]

Fifty degrees past dead    That is a perfect way to put it