Pork Loin Cook Help

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Sous vide pork loin at 130 degrees for 3-4 hrs

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Something I've never had explained in any satisfactory fashion is: what is the point/advantage of continuing to hold at a constant temp for that long? At some point (long before the 4 hours has elapsed) the meat will have plateaued at a temp...so why the redundant cooking?

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what is the point/advantage of continuing to hold at a constant temp for that long?

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The length of time combined with the lower temp allows the collagen and connective tissue to break down without the meat losing moisture. I typically don't go that long especially on a cut like a tenderloin because there isn't much of that connective tissue in there to begin with and that long gives a risk of making the meat mealy and too soft. 1 - 2 hours at a little bit higher temp for a pork loin would be my preference. Lower temp on a beef tenderloin.

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For one thing, it kills the trich

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Unnecessarry, no longer a significant problem in commercial U.S. pork due to modern farming

I did a pork loin this weekend, turned out great. I unwrapped it and dried it off. Then, I coated it with stone ground dijon mustard as a binder. I then seasoned it heavily with two separate rubs (some bbq pork rub and Kinder's browned butter & garlic seasoning). I then smoked it (at about 190 degrees) until the loin was ~145 degrees internal. I then took it off the smoker to rest while I walked my dog.

This gives you an amazing crust, plus some of the flavors from the dijon survive the smoke and add excellent character to the roast. I also spread some pesto sauce on the slices, but that's because I'm a pesto addict. The slices of roast were perfectly delicious on their own.

Pork loin is a terrific vehicle for flavor. Good luck!

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souse vide

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I would recommend sous vide instead.

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Anyone got any thoughts here?

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Pork is the perfect protien for sous vide cooking because it allows for safe, low-temperature cooking that ensures tender, juicy results while eliminating the dryness typical of traditional methods. I would recommend breaking the each 9-pound loin into two 4.5 pound or three, 3-pound loins to make it easier to handle when finishing on the grill. You probably already have your seasonings/ flavor profile picked out, so I'll skip ahead to the method.

Cooked submerged at 140°F for 5-7 hours. I'd shoot for an internal temperature between 140°F-145°F for people who are nervous about pink pork.

Then remove from the bag, pat dry, and sear on the grill just until browned. You’ll want your grill between 500°F and 700°F. The goal is to develop color and crust without additional cooking.

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The length of time combined with the lower temp allows the collagen and connective tissue to break down without the meat losing moisture. I typically don't go that long especially on a cut like a tenderloin because there isn't much of that connective tissue in there to begin

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This was my concern with a lean cut.

The 5-7 hour bath seems pointless.

I'm good with a sear, stick the cast iron in the oven. Never dries out on me.

I've absolutely done them in the sous vide, especially when we're doing a big batch and need to plate a bunch in short order. But if it's a pack or 2 I just straight up grill them (after a dry brine).