OOOPS!...
Fell asleep - let the loin go overnight... Next morning I wasn't sure what to do, so I put a bunch of ice in large bowl and added cold water... took the loin in bag out of the spa and put in the ice bath and then in the fridge... hoped to "save it."
Late this afternoon, I re-heated the spa to 140* and when it came to temp put the bag with the loin back in - a bit worried about over-cooking, but what the heck - worth a try...
Checked the meat after about an hour, it was at 140*. So, I put the chopped veg (new potatoes, purple potatoes, sweet potatoes, onions, and garlic) with olive oil, salt, pepper, and rosemary in the oven at 450* (already made some canned biscuits at 350* earlier.)
Put a cast iron skillet on the stove and got it screaming hot - added some plain olive oil and browned the roast on all sides. Used the juices to make a lemon basil cream pan sauce plated it up.
The roast was not as pretty as I would have liked and the sauce is very white so does not show well in the pics... but it WAS very tasty... Even with all the cooking in the SV - it was NOT mushy and had a good firm bite with a nice med rare appearance and taste.
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