Sous vide pork loin

 

Sous vide pork loin

Sous vide pork loin

 

Bought a silicone seal bag specially for doing sous vide cooking, a more inert material and able to wash and re-use.

Takes an hour to cook pork loin at 60˚C, but the result is good, juicy tender meat, take the stress out of overcooking.

1. Season pork loin with salt and pepper for at least half a day.

2. Place pork loin in silicone bag, season with olive oil, rice wine, fresh herbs, seal the bag and place in 60˚C water bath, for an hour.

3. Dry the loin, sprinkle with a little sugar, sear in a hot pan, the sugar will help to brown faster, cut into slices.

4. Pour the juice in the bag into a pan, bring to boil and thicken with cornstarch, or cream.