I’ve made sous vide pork chops with great sucess numerous times but tonight was my first attempt at sous viding a whole pork loin roast in the water oven. The roast turned out fantastic and it only took me about 10 minutes of actual hands-on work. Wanna see how I did it?
Here’s what I gathered to feed 6 adults:
Here’s how I made it:
I dried off my roast with paper towels and liberally seasoned it with salt and pepper from up high.
Then, I generously sprinkled on the dry rub and massaged it in.
I vacuum sealed the roast with the help of my enthusiastic assistant who exclaimed…
“Mommy, we’re going to vacuum clean it!”
I filled and preheated my SousVide Supreme to 137 F. I used to set my machine to 140 F to cook pork but I like my pork a little bit pinker. Next, I dumped in the packet for a minimum of 4-5 hours.
When I took out the cooked roast, I dried it with paper towels…
…and blasted it with my kitchen torch.
I sliced up the roast and every piece was moist and cooked perfectly all the way through.
I can’t imagine cooking pork any other way.