Let's Talk BBQ

Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Roget on March 07, 2018, 05:56:28 PM

Title: Sous Vide Pork Loin
Post by: Roget on March 07, 2018, 05:56:28 PM

I did some sous vide pork loin cutlets for dinner tonight.
I pulled two 1" thick pork loin cutlets from the freezer & dropped them into the hot tub (unseasoned)

4 1/2 hours @140.
(https://storage04.dropshots.com/photos7000/photos/1366801/20180306/r90_140940.jpg)

Seasoned with steak dust & sea salt.
(https://storage04.dropshots.com/photos7000/photos/1366801/20180306/181817.jpg)

Started a CI skillet smoking & seared each one for about 30 seconds on each side. (with just a bit of canola oil & a pat of butter)

This is V's plate. (I had a tossed salad with mine.) :( :(
(https://storage04.dropshots.com/photos7000/photos/1366801/20180306/182238.jpg)

These were pretty good. Very moist & tender.
Next time I think I'll lower the temp by about 2 degrees & cook them a little longer & see what the difference, if any, is.

Thanx for looking.  :)

Title: Re: Sous Vide Pork Loin
Post by: Old Hickory on March 07, 2018, 06:08:12 PM

Looks good.  I love pork cutlets done SV.