Sous Vide Pork Loin

This sous vide recipe is by another company called Anova. The result was an absolutely moist pork roast --yummo. We did decide to do the 24 pre dry brine method. HOWEVER my sous chef was way over aggressive as you can see with the scoring of the fat which I think in turn made it a bit saltier than it should have been  --so don't do that --but do try this recipe! AND YES they look like tiny fingers waving! You can see the brine line on the fingers. Ours was only 2.5 lbs but the cooking time remains the same.

5 pound center cut pork loin

2.5 Tablespoons kosher salt

2 Tablespoons sugar

1 Tablespoon smoky salt seasoning

2 Tablespoons butter

Directions

1. Set Anova Sous Vide Precision Cooker to 137°F / 58.3°C
2. Score fat ONLY on pork loin. Season with salt, sugar, and smoke seasoning. Cover with plastic wrap and let dry-brine in refrigerator for 5 hours, up to overnight.
3. Remove from fridge, pat dry, and place in vacuum bag or gallon size freezer bag along with the butter.  (You can split roast into two if necessary to accommodate bag size). Cook for 2.5 hours.

Oven Finish

1. Preheat oven to 500F.
2. Remove pork from bag, dry off. Place in oven, in pre-heated pan, for 10 minutes. Flip halfway through for perfect sear.
3. Slice and serve! Perfectly cooked pork loin.