Rack of Pork Loin Roast

Anova Culinary

Rack of Pork Loin Roast Tender melt in your mouth. Finished by smoking and basting with Sweet Baby Rays original BBS.

Author

Ken McGowan

Prep Time: 24:00

Recipe Time: 06:00

Temperature : 138F / 58.9C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 138ºF / 58.9ºC
  2. Clean your Roast by rinsing the the meat off and pat dry. Trim any silver skin and unwanted fat. Remember to leave some fat for flavor.
  3. Sprinkle the meat on all sides with salt and pepper.
  4. Add your roast into a vacuum bag and add enough Italian dressing to completely coat the meat. Vacuum Seal the bag and put it in the fridge overnight.
  5. Set your Anova Sous Vide Precision Cooker to 138ºF / 58.9ºC Set your Anova Sous Vide Precision timer to 6 Hrs.
  6. Place your roast in the water bath making sure there is proper circulation around the roast. I use a perforated metal stand that allows circulation under the meat.
  7. Around 5-5 1/2 hrs into the cook I prepare my smoker and set the temp for 225 degrees F. I like to use a mixture of Apple and Oak wood chips for smoke.
  8. Remove the bag at the completion of 6 hrs. Cut a corner of the bag and save the juice from inside by pouring into measuring cup. Move into the finishing phase of your choice, my preferred method was smoking.

Finishing Steps

  1. After saving the juice I remove the meat from the vacuum bag and insert a temp probe in the center of the meat then immediately place the meat into my already prepared smoker. Watch the internal temp of the meat, you do not want the temp to rise at all. Typically I will see it drop 1 degree during the smoke.
  2. I smoke it for 1/2 hour then baste all surfaces with a generous coating of Sweet Baby Rays BBS and continue in the smoker for another 20 minutes. I remove from the smoker and add one more coating of BBS.
  3. I cut in-between the bones leaving me with 8 real nice portions with this size Roast.
  4. Serve immediately for maximum tenderness and flavor. Enjoy.