Gimme some recs for this thing please. Temp and time?
by pwbanze
7 Comments
Oren_Noah
133F for a “few” hours. Honestly, anything over three hours and it’s just getting more tender. Eight hours would likely be too much.
Sear and serve and it should be spectacular.
talanall
60 C/140 F. Maybe 62 C/145 F, if you want to have a very traditional color/texture profile. You don’t need to cook it very long, because this is a tender cut of meat and doesn’t have a lot of marbling. Two to four hours or so, probably.
Honestly, sous vide is kind of a solution in search of a problem, for something like this cut. If you preheat an oven to 350 F (~175 C), you’ll get this thing cooked in 70 minutes, no problem. It’s hard to mess up a pork loin roast. Like, you’re not going to overcook it unless you put it in the oven and completely fail to set a timer. Sous vide isn’t even going to save you time.
If you want to make it go faster via sous vide, cut it into four chops about the same thickness, and you probably can get it done in 1-2 hours. This’ll also mean you can get a much larger surface area seared for those tasty Maillard reactions.
Consistent_Ad949
I’ve made 2 of these in the last week. 135 F for 5-6 hours then sear in a hot cast iron skillet. Slice of the bones for the kids and slice the roast thin. Super tender & juicy. Needs a little extra s&p though.
_Azrael_169_
I did the exact same at 137 for 3 hours then seared and it was great.
ModsOverLord
Already tender cut, be great on the grill
kiltedgeek
not sous vide, but meat church has a nice smoked version
7 Comments
133F for a “few” hours. Honestly, anything over three hours and it’s just getting more tender. Eight hours would likely be too much.
Sear and serve and it should be spectacular.
60 C/140 F. Maybe 62 C/145 F, if you want to have a very traditional color/texture profile. You don’t need to cook it very long, because this is a tender cut of meat and doesn’t have a lot of marbling. Two to four hours or so, probably.
Honestly, sous vide is kind of a solution in search of a problem, for something like this cut. If you preheat an oven to 350 F (~175 C), you’ll get this thing cooked in 70 minutes, no problem. It’s hard to mess up a pork loin roast. Like, you’re not going to overcook it unless you put it in the oven and completely fail to set a timer. Sous vide isn’t even going to save you time.
If you want to make it go faster via sous vide, cut it into four chops about the same thickness, and you probably can get it done in 1-2 hours. This’ll also mean you can get a much larger surface area seared for those tasty Maillard reactions.
I’ve made 2 of these in the last week. 135 F for 5-6 hours then sear in a hot cast iron skillet. Slice of the bones for the kids and slice the roast thin. Super tender & juicy. Needs a little extra s&p though.
I did the exact same at 137 for 3 hours then seared and it was great.
Already tender cut, be great on the grill
not sous vide, but meat church has a nice smoked version
same as you would a pork loin