Sous Vide, 2

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For my second “experiment” using my sous vide appliance, I decided to work with a piece of pork loin, instead of the pork tenderloins I’ve sous vided before.

I had purchased a full Berkshire pork loin from D’Artagnan which weighed in at 6.5 pounds, and I cut it into three pieces, since only two of us eat here on a regular basis. The chunk I used weighed in right at 2 pounds.

As you can probably tell in the featured photo, the pork came out beautifully. The sous vide process is so good at making meat perfectly tender – only a little browning is required to add some color and caramelization flavors before serving.

This time, the only seasoning I used was Bavarian seasoning, made by Penzeys. (Read this post to learn about my reluctant foray into the world of spice mixtures if you’re in the mood!) It contains Bavarian style crushed brown mustard, rosemary, garlic, thyme, bay leaves, and sage. Penzeys recommends it on pork, veal or lamb.

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So, I simply smothered the pork loin with this seasoning mixture.

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Then I placed it in a bag, vacuum sealed it, and placed it in the sous vide. The water in the sous vide was pre-heated at 140 degrees Farenheit. After six hours exactly I removed the bag with the pork loin.

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Then I removed the pork from the bag and sliced it.

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I heated some olive oil in a skillet over high heat, and proceeded to brown the slices on both sides, just about 45 seconds or so per side.

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I finished with all of the slices.

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Then I served the beautiful pork with a combination or roasted potatoes with chile peppers and leeks. Excellent.

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28 thoughts on “Sous Vide, 2

    • I think I got the time from Stefan. But it’s pretty random, and I’m not sure you can overcook anything, from what I read. I think Stefan says you cook a brisket for 2 days, and I’m trying that next.

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      • I know they say you cannot overcook something. It depends upon how you define overcook. It will ALWAYS be whatever temp you program the water temp to be. Things that are tough with a lot of collagen can tolerate the long cooking time, i.e. 36 – 48 hours, because the low and slllooowwww cooking technique breaks down the collagens providing you a medium rare (or whatever) piece of meat. I did a porchetta, http://remcooks.com/2012/07/31/porchetta-sous-vide/, that was very tasty but the inner pork loin had a softer texture than I desired. So just beware about cooking times because you can take a tender piece of beef/pork and cook it sous vide so that it’s perfectly done temperature wise but it will have the consistency of chicken liver. :o I look forward to reading about your brisket. :)

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  1. Sous Vide is such a wonderful way to serve a tender juicy cut of meat, I think your spice mixture sounds perfect with the pork. Lovely post and a delicious meal. I think I need to invest in a sous vide appliance.

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  2. Beautiful! I love doing pork sous vide; it’s certainly one of the kindest ways to treat a low-fat meat–even the antique-variety pigs are generally not as fat as a good hunk of marbled beef nowadays–and a great way to infuse flavor.

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    • Good to know that you use one! I might be bugging you with questions, because it’s difficult to get concrete information. I see the books on sous vide on Amazon, and none of them has great ratings, so I haven’t gotten one yet.

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  3. What an inspirationall post! I would love to get a sous vide appliance one way – are you loving it?! The pork looks cooked to perfection and absolutely delicious! Looks like you have mastered the technique! xo

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