Are you tired of dry, overcooked pork loin? Do you dream of juicy, tender slices that melt in your mouth? Then you need to try sous vide cooking! This method of cooking, involving sealing food in a bag and submerging it in a temperature-controlled water bath, delivers unbelievably consistent results every single time. This recipe for sous vide pork loin is a game-changer, transforming a sometimes-boring cut of meat into a culinary masterpiece. It's surprisingly easy, perfect for busy weeknights, and guaranteed to impress your family and friends. Get ready to experience the best pork loin you've ever tasted!
Ingredients:
- 2-3 lb boneless pork loin
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika (smoked paprika is delicious!)
- 1/2 tsp dried thyme
- 1/4 cup chicken broth (or apple juice for a sweeter flavor)
- Optional: Fresh rosemary sprigs, garlic cloves
Equipment:
- Sous vide immersion circulator
- Large pot or container
- Vacuum sealer or zip-top bags and water displacement method
- Meat thermometer
Instructions:
Step 1: Prepare the Pork Loin
Pat the pork loin dry with paper towels. This helps the seasoning adhere better and promotes browning later on. In a small bowl, combine the olive oil, salt, pepper, garlic powder, onion powder, paprika, and thyme. Rub the mixture all over the pork loin, ensuring it's evenly coated.
Step 2: Seal the Pork Loin
Place the pork loin in a vacuum seal bag or a zip-top bag. If using a zip-top bag, use the water displacement method to remove air: Submerge the bag in water, pressing out as much air as possible before sealing. Add the chicken broth (or apple juice) to the bag. Optional: Add fresh rosemary sprigs and garlic cloves inside the bag for extra flavor.
Step 3: Sous Vide Cooking
Fill your sous vide container with enough water to fully submerge the bag. Set your immersion circulator to 145°F (63°C). This temperature ensures the pork loin is cooked to a safe internal temperature while remaining incredibly juicy. Once the water reaches the desired temperature, carefully submerge the bag containing the pork loin. Cook for at least 3-4 hours, or up to 6 hours for an even more tender result.
Step 4: Searing (Optional but Recommended)
After the sous vide cooking is complete, remove the pork loin from the bag. Pat it dry again. For a delicious crispy crust, sear the pork loin in a hot skillet with a little oil over medium-high heat for 2-3 minutes per side. This step is optional, but it adds a wonderful textural contrast.
Step 5: Rest and Serve
Remove the pork loin from the skillet and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Slice against the grain and serve immediately.
Tips for Success:
- Use a meat thermometer: Always check the internal temperature of the pork loin to ensure it has reached a safe temperature of 145°F (63°C).
- Don't overcrowd the water bath: Ensure there's enough space for the water to circulate around the bag.
- Adjust cooking time: Cooking time can vary depending on the size and thickness of your pork loin.
- Experiment with flavors: Get creative with your seasonings! Try different herbs, spices, or even a marinade.
Variations:
- Apple Cider Pork Loin: Substitute apple cider for the chicken broth for a sweet and savory flavor profile.
- Garlic Herb Pork Loin: Add more garlic, fresh rosemary, and thyme for a robust herbal flavor.
- Spicy Pork Loin: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mixture for a spicy kick.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the specific ingredients and portion size.
- Calories: Approximately 250-300
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 1-2g
This sous vide pork loin recipe is a fantastic example of how easy and delicious healthy meals can be. It's a quick dinner idea perfect for busy weeknights, and the results are consistently impressive. Enjoy!