Pork Loin - Brined

Perfectly seasoned!!

Author

Sam Pevehouse

Prep Time: 00:20

Recipe Time: 03:00

Temperature : 137F / 58.3C

Ingredients

• 4-5 lb Pork Loin
• 1 cup Kosher Salt
• 3/4 cup sugar
• 2 cloves garlic
• 4 sprigs thyme
• Cracked Black Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 137ºF / 58.3ºC
2. Add solution to 1 gallon of ice cold water. Once chilled, place pork loin in brine
3. Brine for 12-48 hours. I brined mine for about 44 hours.
4. Set your Anova Sous Vide Precision Cooker to 137.0ºF / 58.3ºC.
5. Pepper both sides of pork loin and place in bag. I had to cut in half to fit in bags. Sous Vide for 3 hours.

Cast Iron on Stove or Broiler

1. Sear without any additional seasoning. Top portion in pic is from the broiler (about 10-15 mins) - fat side up. Bottom portion was in a cast iron pan with canola oil - all sides.
2. Sliced from cast iron
3. Sliced from broiler