Pork Loin Roast - Sous Vide Technique

A pork loin roast can be challenging as it is a very lean cut of meat. Because of this, typical oven roasting tends to render it rather dry. So today I'm preparing it using the sous vide technique (hot water bath) which will cook the meat to the perfect temperature throughout keeping it moist and delicious. You must have the sous vide equipment to prepare this recipe. 

Julian's Sous Vide Pork Loin Roast

Ingredients

3-5 pound boneless pork loin roast, center-cut

2 1/2 tablespoons kosher salt
2 tablespoons sugar
seasonings as desired

(or substitute prepared dry rub of your choice)

Instructions

Score any fat lyer on the top of pork loin. Mine shown here had no fat. If there is no fat, skip scoring. Season with salt, sugar and spices or your favorite rub as noted above. Cover with plastic wrap and let dry-brine in refrigerator for 6 - 24. This will help the meat retain moisture during cooking. 

Remove from refrigerator and discard plastic wrap. Pat roast dry, and place in vacuum bag or gallon size freezer bag, air removed. (You can split roast into two pieces if necessary to accommodate bag size). 

Set your sous vide device in water at your preferred temperature. I prefer 144F degrees for a juicy but fully cooked pork. Some people prefer it more pink which is 137F degrees. When the water is heated, add the pork and cook based on the below schedule.

Cooking time depends on the thickness of the roast when measured from top to bottom. 

2 1/2 inches = 2 hours
3 inches = 3 hours
3 1/2 inches = 3 hours 45 minutes
4 inches = 5 hours

When cooked, remove pork from the sous video and the bag and pat dry with paper towel. Brown on all sides in a hot skillet with a small amount of vegetble oil. Let rest for 20 minutes on cutting board. Add any juices that have drained from the roast to the finishing sauce below. Slice and serve with sauce.  

Finishing Sauce

2 tablespoons vegetable oil
6 small shallots, finely chopped
2 cups apple cider
1/2 cup apple butter
1 bay leaf
1 sprig fresh thyme
1 teaspoon cider vinegar

While the pork is cooking, add oil and shallots in empty skillet over medium heat and cook until golden brown, 3 to 5 minutes. Increase heat to high, add cider, apple butter, bay leaf, and thyme and bring to boil. Cook until thickened, about 8 minutes. Before slicing pork, pour accumulated juices from roast into sauce and stir in the cider vinegar. Spoon over each serving.