Sous Vide Cream-Poached Pork Loin

Anova Culinary

Okay, we admit a cream-poached pork loin may sound a little weird, but it’s really good - promise! The idea is that you’re basically making a cream sauce while you’re cooking the pork loin with the Anova Sous Vide Precision Cooker. Serve, enjoy - and let us know what you think!


Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:45

Recipe Time: 04:00

Temperature : 145F / 62.8C



  1. Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
  2. Season the pork with salt and pepper. Heat a large cast iron skillet or Dutch oven over medium-high heat for 5 minutes. Add the pork and sear on all sides until golden brown, about 15 minutes total. Transfer to a platter.
  3. Add the onions to the rendered fat in the skillet and cook until wilted and slightly colored, about 5 minutes. Add the cognac and bring to a rapid simmer. Continue to simmer until alcohol cooks off, about 1 minute. Remove from the heat and let cool for 10 minutes.
  4. Place the pork, onions, milk, and cream in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 4 hours.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and place on a cutting board. Cover to keep warm.
  2. Pour the remaining contents of the bag into a large skillet. Bring the mixture to a rapid simmer over medium heat. Continue to cook, stirring occasionally, until mixture coats the back of a spoon, about 10 minutes. Season to taste with salt and pepper.
  3. Slice the pork and serve with the cream sauce.