Started a pork loin yesterday per the SVQ recipe on the free side. Dry brine for a few hours, SV @ 140 for 4 hours, ice bath and into fridge. Was planning to finish on SNS today but I don't think I am going to have the time for the Q. Thinking of just adding the rub and finishing in oven. Suggestion on temp? I know the idea is just to warm it through, so, what, 350 until up to temp?
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We preheat oven to 475º, rub the loin with MMD along with some olive oil, put it in the oven on a broiler rack for 5 minutes then reduce oven temperature to 325º and pull at whatever temperature you want (we do 145º). The short, high temperature cook adds a bit of "sear" effect.
Note, ours start with raw dry brined loin. I just re-read your post and realized you SVd, so I'll just leave this for what it worth, but its not the same. -
I've done a lot of SV pork loins, then "seared" in a hot 500F oven for a few minutes. I don't think that you want to reheat that way though.
Any way to drop it back in a SV bath for an hour to bring it up to say 135, then pop in a real hot oven for 5-10 minutes to sear? I just feel that pork loin dries out so easily - the reason for using SV - that a 350 or higher oven until you get the core back to warm temps will have the outside all dried out...Comment
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That is my concern, drying it out while it comes back to temp. Here is the recipe from the free side - https://amazingribs.com/tested-recip...rk-loin-recipe
I did everything through step 4. Recipe has you smoke at 325, but timing wise I doubt I will have time to get the SNS up and running. I would think a cooked pork loin will reheat quicker than a raw one - I wonder if I did go with the hot oven approach, whether I could get a sear and bring up to temp. -
bbq_esq I think the issue is you said you didn't have time on the grill, and if you heat at 325 in the oven, it will take just as long (hour and a half). Note he only reheats to 120F internal temp in that step. I think higher temps in the oven/grill WOULD dry it out, but 325 is just above low and slow.
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It will definitely heat up faster when already SV'd. Is searing in a skillet on the stovetop an option? You could do as Jim suggested and get it near your target with the SV, then sear it real quick in a CI to put on some crust.Comment
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So, I ended up rubbing with mayo/Dijon, then MMD + Montreal steak rub some texture. In oven at 300, when it hit 105 I cranked it up to 500 to finish.
It was pretty good - it was a big 4 lb+ loin so plenty of leftovers that I will use for sandwiches. Works out fine as I am on a high protein kick right now, but it definitely was not as good as pork loins I have done before where I injected and smoked low and slow the whole way. Still, pretty decent results from what was actually a free hunk of meat (relative grabbed me a 9lb loin at costco when they had them on sale for .89 a lb - other half is curing for Canadian bacon as I type)Comment
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I would not worry about a sear, just get it warmed up in a dry cooking environment.Comment
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