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.
So, I simply smothered the pork loin with this seasoning mixture.
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.
Then I removed the pork from the bag and sliced it.
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.
I finished with all of the slices.
Then I served the beautiful pork with a combination or roasted potatoes with chile peppers and leeks. Excellent.