Sous Vide Pork Loin

Gotta brag on my wife a little bit.

I do most of the cooking on a daily basis and have since before we got married, she tried early on but kind of gave up on it. After 4 years of her being scared of cooking, (my opting for a PB&J over her unseasoned steamed chicken breasts) I decided to buy a sous vide. Partly out of my own curiosity, but mainly as a tool I knew she could use without fear of over or undercooking meals. Got it quite a while ago and recently has started using it pretty often. We're still working on the seasoning aspect of it, but has gotten much better recently.

The other day I got the same text I always get, asking what I want to eat. Ended up deciding to cook a pork loin. She seasoned it with Paul Prudhomme's Meat Magic, some honey and green onions. Placed it in a bag and sous vide for 2.5 hours @135°. When I got home I took it out, patted it down and turned on the broiler (normally I would light the grill but it was pouring).



Put under the broiler for about 5 minutes then flipped it and let it go another 5 minutes. Now I've cooked steaks, ribs, burgers, brisket, chicken wings, thighs and breasts, but this was one of the best things I've had come out of a vacuumed sealed bag placed into warm water.



Served with a drizzle of crème fraîche, and a couple beans (no pics). The loin was firm but tender, moist and very filling with just the right amount of saltiness, way too much for just two people so neither of us could finish, the next day she polished it off though.