I have a pork loin I would like to try and sous vide. The recipe says 7 hours based on thickness. My question is does the time change if I cut the loin into two pieces? Still same width just half the length.
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I would use the smaller dimension as a guide, so if the length of each of the two pieces measure less than diameter, use that as a guide.
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Recommended sous vide times from my Joule app are based on the thickness. You can indeed cut a large pork loin in half and use the same recommended sous vide time. I did that with a whole beef tenderloin roast at my daughter's home for NYE (4 lbs cut to two 2 lb pieces to fit into the only available large pot) and it turned out perfectly.
I learned on this topic that 135° is a great temp for pork chops, since by the time I give it a gentle sear it's up to 140° and perfectly juicy.
I sous vide pork loin roasts at 140° since giving them a quick sear (gentle=browned lightly) does not raise the internal temp much if at all, due to their mass. FWIW, the Joule app recommends 144° for pork loin.
Just to be clear: I'm speaking of pork loin roasts, 3 lbs or more, not skinny little pork tenderloins, 1 lb or less.
KathrynLast edited by fzxdoc; January 4, 2020, 08:47 AM.
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Thats what she said?
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Spinaker if there is one thing outside the fathoms of cooking knowledge i have learned from this forum its that i am definitely not the only grown man 10 year old at heart, lol
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I just did a couple skinny pork tenderloins last night. I planned on SV'ing it at 140 for 2 hours, but I had to leave the house and it ended up being in the bath for 2 1/2 - 3 hours. I started out with the goal of doing this: https://www.epicurious.com/recipes/f...n-salad-108103 per a post from Jim White but it morphed into a completely different animal. I used the rub in the recipe before the SV, SV for ~2 1/2 hours, cooled off in an ice bath, seared in CI, then glazed with some Pioneer Woman Apple and Brown Sugar BBQ sauce (https://thepioneerwoman.com/product_...gar-bbq-sauce/) and put under the broiler for a few minutes. In retrospect, I should have skipped the sear part and just ice bathed it and glazed. It ended up a little over - about 150 when it was all said and done. Tasty though.
This is the guide I used, but again these were tenderloins and not a larger pork loin: https://www.seriouseats.com/2016/07/...enderloin.html
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Pork tenderloins are pretty lean so I’m not sure how much more tender they become in the Sous Vide machine. I have done it but I think if you reverse sear like a steak you get a Smokey flavor by slow cooking on the low heat side. Then sear them for the crust. Just my new preference.
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My go-to for 2-3 lb boneless pork loin roasts is 3 hrs at 137 F. Then sear. 7 hrs seems like a long time even for the larger roasts.
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
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Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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Thermapen Classic (pink too)
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Two Joule Sous Vide devices
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Yeah, not sure what I was looking at. when I saw 7 hours. I did it the shorter time. I did it at 144 which is what the Joule app recommended. Don't do that. It was too done.
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Yes, this is one of the few times that I don't go with the Joule recommendation and keep the water temp at 135 or 140 for the Joule recommended time of 3-4 hours. Pork really doesn't like getting much above 140. I like 135 best for smaller cuts so that with searing it gets up to 140. But for loin, 140 works well because the fast light sear doesn't raise the core temp much. Nice and juicy at 140°.
KathrynLast edited by fzxdoc; January 17, 2020, 08:03 AM.
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This is my first time, please be gentle! Got a Joule for a Christmas present and using it tonight first time on a 4.2 lb. boneless pork loin. I tied it up to make it pretty and will be using your advice to SV at 140* for 4 hours. Planning on ice bath and then refrigerate until tomorrow evening when I will put it on the Weber to add smoke and bring up to 120* IT. I'm following the AR recipe for seasoning, MHMD rub. Wish me luck! I'll post how it turned out.
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Please excuse the late response. Everything went well until the final bake/browning process in the Weber. I feel asleep on the sofa without setting the IT alarm! When I realized what had happened, the IT was at 155* CRAP! I pulled the roast and let it sit for about 15 minutes while Mrs. Eye prepared a red cabbage with apple side dish. Expecting the worst, I cut into the meat for serving and it was the juiciest piece of pork that I have ever seen. Amazing! It even tasted juicy! Phew! I got lucky with this one. The time for the sous vide process was well worth it. Sorry, no pics as I was more than a little angry with myself for being an idiot.
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The Anova website recommends 2.5 hours at 137 for a five pound pork loin. The extra time doesn't hurt just to be safe, but everybody is right about keeping it at or below 140. I like the idea of chilling and bringing it back up in the kettle. Does the surface crisp up much by the time the temp hits 125-130?
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Adding to the discussion of pork. I cooked these pork chops last night. Sous vide with a little salt at 135F for 2 hours. Then seasoned and put them on my BGE at 700F for a couple of minutes on each side. Results were the best chops ever. Of course this was my first time doing them myself. Was a little concerned about the rarer section, but was over 140 and right next to the bone.
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