When I cook, it’s usually just for my wife and myself. Because it’s just the two of us, we have to scale things down a bit, lest we have enormous amounts of leftovers. But sometimes it’s advantageous for us to buy certain things in bulk and then portion them up for multiple uses. Pork loin is one of those things – Heather will buy a large pork loin from Sam’s Club, and I’ll part it in half.
This past weekend, I decided that pork loin sounded like a great option for dinner. With plenty of time in the day to cook it, this made sous vide + grilling the pork loin a very attractive option. How I cooked the pork loin is outlined below. Once again, I turned to my reliable SousVide Supreme sous vide machine.
Big Wayner’s Sous Vide Pork Loin
Prep Time: 15-20 minutes
Cook Time: 8 hours, 20 minutes
- 1 small pork loin roast (or 1/2 of a larger one)
- Your favorite seasoning / combination of seasonings
- Tony Cacheres’ Garlic Herb Injectable Marinade
- Set your sous vide water bath to 136 degrees Fahrenheit.
- Inject the pork loin thoroughly with the garlic herb injectable marinade.
- Season the outside of the pork loin liberally.
- Vacuum-seal the seasoned and injected pork loin in a vacuum seal pouch.
- Once the water bath has reached temperature, submerge the sealed pork loin in the water bath and cook for 8 hours.
- Pre-heat your grill (and, optionally, a cast iron griddle) to high heat.
- Once the eight hours are up, remove the pork loin from the vacuum pouch.
- (OPTIONAL) Reseason the pork loin as desired.
- Sear the pork loin over high heat on all sides.
- Slice and serve.