Pork loin refers to the cuts of meat found on the sides of the backbone of a pig and running down to the back of its hind legs. Compared to all other cuts, it is the leanest and largest of all. As a matter of fact, some portions of this cut are among the most expensive as a result of its quality.
Popularly used for roast, this prime cut has a lot less fat than other cuts, making it easy to overcook and dry out the meat. This can be a problem, especially since most recipes that use pork loin may use extended cooking time or high heat. One of the best ways to ensure that this piece of meat retains its high quality is by using the sous vide method.
As with most cases, the slow cooking and precise temperature control of sous vide allows the pork loin to cook through without it losing moisture or flavor. This keeps the meat succulent and flavorful. Pork loin sous vide style is placed in a water bath with temperatures ranging from 135°F / 57.5°C to 141°F / 60.5°C or slightly higher, while cooking time will range from 4 to 8 hours depending on the desired doneness of the meat.
Sous vide pork loin can be cooked along with the desired seasoning and quickly seared or torched afterwards to finish it. It may also be brined, then cooked and stored for later use. There are a variety of ways to serve this perfectly cooked prime cut of meat and it will also go well with many other dishes.
As we've been working on the new book I've tried to find some more interesting sous vide recipes to add. I love pork loin and tenderloin and came up with this recipe using cocoa and cinnamon to coat and flavor it. Most people think spices like cocoa, cinnamon, and nutmeg can only be used in desserts but they are actually great in savory foods as well. You first season and sous vide the pork loin, then coat it in the cocoa and cinnamon before browning it. It gives it a really unique flavor with a nice mix of sweet, spicy, and bitter.
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