Sous Vide Boneless Pork Loin

[Fayettejim]

I recently purchased an Anova Sous Vide Circulator. I used the Anova app to figure out how to cook a boneless pork loin - a 1.5 pounder. I settled on their Herb Crusted recipe. I cooked it medium rare, which was 135 degrees for two hours then seared it in a pan with the herbs and butter vacuumed sealed with the pork. Result? Moist and just delicious. It’s another go-to for me. I could never get that kind of result in the oven or grill. We ate it before I remembered to take a picture.

[Bkhuna]

Great tool. Been using the Anova for 3 or 4 years. Here's a good primer:

https://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html

[Potkettleblack]

Pork loin is one of those proteins that’s hard to cook properly without drying out. SV solves it very nicely. And 135 is the magic temp.