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Sous Vide Pork Loin

I absolutely love a perfectly cooked Pork Loin. The most important part is to not overcook it, because if you do it can very easily get dried out and very tough. I found the secret is using your Sous Vide Circulator. This guarantees it will be perfectly cooked and very juicy and flavorful.


Pork Loin (I used a 5 pound piece)

Seasoning of your choice (I used Luvafoodie Smokehouse Lovers Spice Blend)

Worcestershire Sauce

Preheat your water with your Sous Vide Circulator to 144 degrees.

Next start applying some Worcestershire Sauce all over the Pork Loin. This will serve as a binder to help your seasonings stick to the Pork Loin. Rub it all over.

Apply a nice amount of the seasoning of your choice all over the Pork Loin. Make sure to rub it in. If your Pork Loin has some fat on one side simply cut around a quarter inch cuts in a diamond pattern to allow the seasoning to get into the meat underneath.

Next vacuum seal the Pork Loin in a bag. If you do not have a vacuum sealer you can always use a large Ziploc freezer bag. Just make sure to squeeze all the air out, otherwise it will not be easy to submerge it under the water in your Sous Vide bath. When the water reaches 144 degrees place your Pork Loin into the Sous Vide bath and cook for 3-6 hours.

Remove the Pork Loin and dry off completely with some paper towels. Apply some additional seasoning if you feel it is necessary.

Then all that is left is to apply a nice sear on all sides for a few minutes. This can be done in a variety of ways. A hot grill, frying pan or even the broiler in your oven. Be careful not to sear it too long, only 90 seconds or so on each side is all you need. Remember it is already perfectly cooked, and this last step is just to make it look and taste better.

Slice and enjoy!

To watch me make this recipe step by step simply click and watch my video below.


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