Sous-Vide Pork Loin
Tender pork loin provides plenty of protein with minimal carbs, and sous-vide keeps the lean cut juicy. A quick sear adds crust without drying the meat.
Read
Video on the topic
Reviews
Notes
Inventory: Grill, Sous-vide
Kitchen: Mediterranean
6 kg 666 gram
Digestion time: 4 hour
Complete protein: ✔
Pat pork (1000 g) dry. Finely chop garlic (6 g) and rosemary (3 g), mix with salt (12 g), chili pepper (2 g), and black pepper (3 g), then rub the meat.
Place the meat in a bag with butter (80 g), vacuum seal, and cook sous-vide at 60 °C for 8-10 hours.
Remove the loin from the bag, dry well, and sear quickly in olive oil (15 g) for 2-3 minutes per side to form a crust. Slice after a short rest.
(13)
- :
- :
- :
- :
- : ,
- :
- :
- : ,
- : ,
- :
- :
- :
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Sous-Vide Pork Loin", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Vitamin B1: Lake Avenue Nutrition, Benfotiamine with Thiamine, 250 mg, 120 Veggie Capsules
Buy
≈ $20.88
Promo codes for iHerb (5)
Watch others from meat and chicken:
We recommend reading
All articles
Share: