Boneless Pork Center Loin Cut Sous Vide 136F 6h : Mirin and Garlic Marinade 12h

Boneless Pork Center Loin Cut Sous Vide

Boneless Pork Center Loin Cut Sous Vide. I didn’t even want to eat this thing it looked so damn pretty.  Awesome roast..well, a roast of sorts. Having to roast in the oven or in a grill is fun and I love it with all the inaccuracies involved, they still yield delicious results. In the 80F degree weather, this approach isn’t so lovely anymore. My tiny apartment heats up so easily. The radiation from the sun alone can heat the place up above 80F (I have an AC unit now, tiny portable one thanks to my land lady,  and that helps but still) Running the oven would be suicidal. Sous vide comes to the rescue.

Roasts don’t require a lot of temperature to cook, in fact, most animal protein can be cooked roughly around the 122F-140F degree range with some exceptions. That range is bellow what conventional ovens can deliver anyways.  The nice browning on the outside crust is the catch. Sous vide can’t give you that. That requires a great deal of heat, specially if you wanna achieve it quickly.  That can be easily done by searing, grilling, torching or in this case, deep frying.

Boneless Pork Center Loin Cut Sous Vide

Anyways, quick post today. Super easy recipe actually. The title is the recipe basically. I marinated the pork overnight in some minced garlic, salt about a cup of mirin wine which is super sweet and delicious. If you ever had kakuni this will sound familiar. Mirin will help with the caramelization of the crust too because of the high sugar content. Ok, let me write this down in the form of a recipe:

Ingredients:

3-4 pound Boneless Pork Center Loin Cut
1 C Mirin wine
3 Tbsp of garlic.
3 Tbsp kosher salt.

Boneless Pork Center Loin Cut Sous Vide

Marinade. For 12 hour at least. I placed all the ingredients in the sous vide bag overnight. That’ll do the trick.

Sous Vide. Rinse the pork cut well and remove the marinade from the bag. Place the pork cut back in the bag. Vacuum seal. Water displacement method works just fine. Cook @ 136F for 6h.

Deep fry. … or sear or torch. For a few minutes until the surface looks amazing. Allow to rest before slicing the meat. I actually deep-fried the meat cold from the fridge. Extra warranty that the core is protected from the infernal heat being applied on the outside. If you want to make sure the meat is warm before serving. Place it back in the sous vide back, and stick it in the water bath for a good 10 minutes at the same temperature you cooked it. That should do it. I used this type of roast as a cold cut though. Works great.

enjoy the weekend!

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17 comments

  1. Lovely, I’m preparing pork tenderloin in an oriental style sous vide this evening. It is not my first time doing it and it is fantastic. Love the shots and the concept of what you have achieved here.

    1. Mimi! thank you so much! Love sous vide pork loin as well. I have yet to try a few other pork cuts sous vide. Pork shoulder for example, but maybe that’s overkill. Pork shoulder is so fatty that cooking it in the oven is probably better.

      1. Funny you should say that. I just did a whole pork shoulder in the sous vide – 149 degrees for 36 hours. It was to die for, and I had a lot of pork broth in the bag for another time. Next time, tho, I will cut up the pork shoulder first. It was something I quickly did right before a vacation, so I just left it whole. Stefan insists that fish that’s sous vide’d is even more tender and moist than perfectly pan cooked fish. The machine continues to amaze me!

        1. Seriously!? I would have never thought of that. How did you fit a whole pork shoulder into the sous vide setup? This is good to know tho. Pork shoulder is quite possibly my favourite, cut. I have posted about it in the past but no sous vide involved. Now you got me thinking 🙂 I agree with Stefan about his thoughts on fish… nothing beats fish cooked in a sous vide bath. The tenderness is unreal. I too love this machine. It’s a bit weird at first, like the thought process is different from conventional cooking but once I understood it… I fell in love hahah

          1. well, was it maybe the pork butt that I bought? sorry, I’m not really good about meat cuts. I also have the Demi size of the sous vide. No wait, there was a shoulder blade in the chunk of meat, so it must have been the shoulder. Anyway, I agree – slow cooked pork shoulder is fabulous, but so was the sous vide. I just will cut it up first now. So now I’m thinking, I should try short ribs in the sous vide!

          2. I’m not very good at the meat cuts either but I think pork butt and pork shoulder are basically the same. I know it sounds really weird, but it’s legacy. Also known as boston butt. The barrels in which these pork cuts were stuffed were called butts.. back in the day. I will definitely try to sous vide a pork butt in the VERY near future haha 🙂 thanks Mimi!!!

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