Sous vide pork loin
Sous vide pork loin
I'm just a novice at home cook but I recently bought an Anova sous vide. I've used it a few times now and really liked the pork loin I seared off in the big green egg.
Anyone else using a sous vide around here?
Anyone else using a sous vide around here?
-- Garrick
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Re: Sous vide pork loin
Yes, and I like to finish it off on my kamado joe...
I think SV shines on lean protein. I still prefer low and slow on the Kamado when I want to tenderize and form bark.
I think SV shines on lean protein. I still prefer low and slow on the Kamado when I want to tenderize and form bark.
Re: Sous vide pork loin
Nice, you have a KJ. I think I really want to pick up a Joe Jr at some point.
Completely agreed, there's no way the SV would take the place of low & slow on a brisket or pork butt.
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Re: Sous vide pork loin
I use a Sous vide several times a week. Agree on the brisket. The Anova is Fantastic. The porchetta we had for Christmas was the best I have ever eaten.
Love my sous vide for venison, steaks and pork chops too.
Love my sous vide for venison, steaks and pork chops too.
Re: Sous vide pork loin
Oh... now that's a great idea. It didn't even cross my mind to do porchetta with the SV. Thanks for the great idea!
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Re: Sous vide pork loin
I have a BigJoe and a Jr. I was told I am getting one of the new releases by the owner. We will see when that shows up. I also help moderate the Kamadoguru forum.
Re: Sous vide pork loin
Nice, I use a large BGE and wanted to stay in the BGE family but there have been too many bad reviews on the minimax for me to consider it. I've only heard good things about the Jr and it would give me flexibility to cook at 2 different temps. I've seen some of the improvements listed for the KJ new release and they look like good. I'll have to check out the Kamadoguru forum.Bensbites wrote: ↑Tue Feb 21, 2017 6:04 pmI have a BigJoe and a Jr. I was told I am getting one of the new releases by the owner. We will see when that shows up. I also help moderate the Kamadoguru forum.
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Re: Sous vide pork loin
OK mate.
You just have to do this one.
It is bloody amazing
http://www.seriouseats.com/2013/11/the- ... hetta.html
Enjoy!!!!!
Re: Sous vide pork loin
Oh man, Maui! I just bookmarked the link and I'm going to give that a try in the near future. Thank you!mauichef wrote: ↑Tue Feb 21, 2017 6:34 pmOK mate.
You just have to do this one.
It is bloody amazing
http://www.seriouseats.com/2013/11/the- ... hetta.html
Enjoy!!!!!
-- Garrick
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Re: Sous vide pork loin
My pleasure mate.
I made 2 and put one in the freezer. You just inspired me to thaw it out and throw it in the deep frier
I made 2 and put one in the freezer. You just inspired me to thaw it out and throw it in the deep frier
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Re: Sous vide pork loin
I did a similar one just after turkey day. It was awesome, full disclosure, I seared it on the grill.mauichef wrote: ↑Tue Feb 21, 2017 6:34 pmOK mate.
You just have to do this one.
It is bloody amazing
http://www.seriouseats.com/2013/11/the- ... hetta.html
Enjoy!!!!!
My buddy who followed the recipe exactly loved it.
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Re: Sous vide pork loin
This recipe looks fantastic. Just got my first sous vide, and this is the kind of thing I've hoped to make. Many thanks for posting.
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Re: Sous vide pork loin
Agreed! Haven't had a chance to use mine either yet, but this sounds delicious.
I'm Dave. I don't take myself too seriously and you probably shouldn't either.
Re: Sous vide pork loin
I got an Anova for Xmas and have been experimenting with it since. This weekend, cooking steaks for 12 for my father-in-law's birthday. Got a Prime NY roast. Plan to cut it into 1½" thick steaks, but don't know how big to make them 6oz? Anyone have a suggestion?
I've only done salt & pepper for Sous Vide steaks, but am considering adding aromatics. Anyone try Bay leaf, Thyme, and/or Rosemary? Don't know if this will detract or improve.
Did a pork tenderloin last weekend and it came out great. Really want to try a pork shoulder.
I've only done salt & pepper for Sous Vide steaks, but am considering adding aromatics. Anyone try Bay leaf, Thyme, and/or Rosemary? Don't know if this will detract or improve.
Did a pork tenderloin last weekend and it came out great. Really want to try a pork shoulder.
Ed in L.A.
Re: Sous vide pork loin
Hey Ed, I'm no expert in SV but I've done some ribeyes with some meath church rub, butter, and rosemary. They turned out fantastic! I'll see if I can find a pic, I know it's on my phone somewhere.easilver wrote: ↑Tue Mar 14, 2017 9:24 am I got an Anova for Xmas and have been experimenting with it since. This weekend, cooking steaks for 12 for my father-in-law's birthday. Got a Prime NY roast. Plan to cut it into 1½" thick steaks, but don't know how big to make them 6oz? Anyone have a suggestion?
I've only done salt & pepper for Sous Vide steaks, but am considering adding aromatics. Anyone try Bay leaf, Thyme, and/or Rosemary? Don't know if this will detract or improve.
Did a pork tenderloin last weekend and it came out great. Really want to try a pork shoulder.
-- Garrick
Re: Sous vide pork loin
I just received my Anova a couple of days ago. Haven't had a chance to use it yet.
Re: Sous vide pork loin
Congrats. You'll enjoy it. I salt and pepper 1½" steaks and sous vide at 133 degrees for 4 hours. Then finish on a hot Barbeque. Exceptional.
Try pork ribs! Season & sous vide 155 degrees for 24 hours then finish on the grill. Yum!
Ed in L.A.
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Re: Sous vide pork loin
4 hours seems quite long. We do ours for 1-2 hours at 133 and they are perfect.