Sous Vide Cream-Poached Pork Loin


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

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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!
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Ingredients for 8

  • 1 (3-pound) boneless pork loin roast

  • Kosher salt and freshly ground black pepper

  • 2 onions, thinly sliced

  • 1/4 cup cognac

  • 1 cup whole milk

  • 1 cup heavy cream


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 145°F (62°C).

  • Step 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.

  • Step 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.

  • Step 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

    • Step 0

      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.

    • Step 1

      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.

    • Step 2

      Slice the pork and serve with the cream sauce.

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145 F / 62.8 C Recipe Temp
Recipe Time
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