Pork Loin Roast

Sous Vide Pork Loin

Author

Mitch Wile

I currently live in Calgary, AB Canada and am happily married to Ann and we have a son Jack who is 20 and attending University of Calgary. I am an advanced cook leaning towards Chef skills. I am originally from Nova Scotia and have cooked a lot of seafood and game. I collect kitchen items like handymen do tools. I especially like going to yard sales and buying on the cheap from people who have given up on vintage classic items. This year alone I purchased over $1,000.00 worth of cooking pans, pots, bowls & knifes for less than $50.00.

Prep Time: 24:00

Recipe Time: 03:00

Temperature : 155F / 68.3C

Ingredients

• 2 lb pork loin roast
• 1/2 cup you favourite rub
• 1 tablespoon canola oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 155.0ºF / 68.3ºC.
2. 24 hours before rub the roast with oil and rub
3. Vacuum seal and put in refridgerator
4. Cooking day bring out and let get to room temperature while your Sous Vide is heating
5. Sous Vide for 5 hours

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1. Broil under 450 degree broiler turning frequently to get all side a nice light charring
2. Let rest 10 minutes
3. Serve with your favourite vegetables and sauce