Sous Vide Pork Loin Experiment

After my recent success with sous vide pork tenderloin, I was excited to try some more swine in the water bath. I picked up a pork toploin roast and decided to bag it with generous helpings of Schezuan peppercorn, smoked salt, and agave nectar at 141 for 2 hours, the same as the tenderloin.

Now I know that there is connective tissue breakdown in semi-tender cuts like pork and beef loin after 6 or so hours, but I was curious to see what I could achieve in 2.

It was good. Not as good as tenderloin, but that tenderloin was absolutely mind blowing, so that’s not saying much. The meat was just as juicy and flavorful, but the texture was more like ham than tenderloin. And this is pretty much what I expected. That being said, it makes killer sandwiches – like the Cubano I made for H for dinner with it.

I saved the other half of the loin for later use, so I will try for the 6-8 hours next time and post the results. But the moral of this story is – if you are in a hurry, you can still make really good pork loin sous vide, but if you want to alter lives, I am guessing 6+ hours is the way to go.

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