Smoked, Sous Vide & Seared Pork Loin

The title says it all. This recipe is a way to involve a smoker, sous vide and a grill. I prefer a Big Green Egg because it is capable of both. Enjoy!

Author

Dillon Bridge

Prep Time: 00:00

Recipe Time: 02:30

Temperature : 137F / 58.3C

Ingredients

• 4 lb Pork Loin
• Hoover Sauce
• Tiger Sauce
• Italian Dressing
• Favorite BBQ rubs and seasonings

Directions

1. Mix all liquid ingredients together and pour over pork loin. Make sure all of the meat is covered
2. Add a healthy portion of seasoning to the meat. Allow the seasoning to soak in and the meat to start to “sweat” before flipping. Turn meat over and do the same thing to the other side. Allow to sit at least 4 hours but this can sit for a day or so in the refrigerator.
3. Prepare your smoker for indirect heat. Set smoker to 160. Add favorite wood chips. I like hickory for short smokes. Smoke meat at low temp for 30-60 minutes.
4. Set Sous Vide to temperature. Place meat in bag and start the Sous Vide. Cook at 137 for approx. 2 hours
5. After the time is up, remove pork loin from the bag. Pat dry with a paper towel. Add another healthy dose of seasoning to each side. This creates a crust.
6. Re set your smoker for direct heat. Crank the smoker/grill up for 500 degrees. Sear each side for approximately 5 minutes until it reaches an internal temperature of 145 defrees
7. Let rest. Slice and enjoy. Pairs with with cold beer or a nice glass of Woodford Reserve