Sous vide adventures redux
I’ve had an Anova sous vide circulator for some time now, and though I’ve been using it for steak (not a bad use of it, by any chance), it did seem a bit of a waste not to explore any other uses of the device.
So when we hosted a Boxing Day dinner this year and the opportunity presented itself for us to prepare a pork loin by sous vide, I was pretty pleased with the results. I think we could probably have left more fat on the meat (we’d asked for most of it to be left on the skin, which we roasted in the oven separately), and perhaps we could have tried a lower temperature than 60°C (we were somewhat wary of going to the rare side with pork), but it did result in a beautifully juicy pork ‘roast’.
Pictures of the prep process follow, accompanied by sous vide technician BB-8.