We buy whole pork loins and use it for a variety of dishes. But since I had a new Inkbird sous vide, we have experimented on a number of meats. Prime rib was awesome...pork loin roast, although juicy and flavorful, is just not a very exciting cut of meat to eat sliced. We should have made a batch of gravy to go with it. We probably won't be doing this again.
But in the spirit of sharing mistakes, even though this one is not horrible, I have a few pics to follow.
This chunk of roast was originally intended for jerky...but a cheap meat sous vide experiment happened instead.
Seasoned with Chef Paul Prudhomme's Magic Salmon Seasoning...don't laugh! This seasoning is wonderful on pork.
I lightly shrink-wrapped it and popped it into the sous vide for 6 hours at 144F.
6 hours later, we seared it in the broiler for about 4 or 5 minutes...but it really wasn't necessary.
Done. It was definitely very juicy and tasted very much like it was marinated in the seasoning...but the lack of marbling makes this cut of meat still seem a bit dry. It definitely needed a good batch of gravy to swim in.
But in the spirit of sharing mistakes, even though this one is not horrible, I have a few pics to follow.
This chunk of roast was originally intended for jerky...but a cheap meat sous vide experiment happened instead.
Seasoned with Chef Paul Prudhomme's Magic Salmon Seasoning...don't laugh! This seasoning is wonderful on pork.
I lightly shrink-wrapped it and popped it into the sous vide for 6 hours at 144F.
6 hours later, we seared it in the broiler for about 4 or 5 minutes...but it really wasn't necessary.
Done. It was definitely very juicy and tasted very much like it was marinated in the seasoning...but the lack of marbling makes this cut of meat still seem a bit dry. It definitely needed a good batch of gravy to swim in.