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HELP with 5lb pork loin roast PLEASE

adam_yawrenko_476547

HELLO EVERYONE !!!!

i am new to the group and only done 4 sous vide cooks so far.

my wife says we are not eat when i sous vide .. WE ARE DINING

anyways i will be doing a 5 lb boneless pork loin roast sunday. i have it brining and have injected it. i am quite a veteran with my smoker and pellet grill so decided to do the same style but sous vide and then sear.

any ideas on how long. i was thinking 145 degress for 8 hours.

any help will be appreciated !!!

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brian_martin2001

I'd probably cut your time down to 4 or 5 hours.

fisher23

You can always check the temperature during your cook, when the core is up to temperature it is ready or you can let it cook longer. Just make sure your roast hits core temperature. As Brian said it probably won't take 8 hours. Because you brined and injected I would only cook until you reach temperature, as the longer you cook the more moisture you will lose. If you are cooking a tougher cut then you want to cook longer to get the braised fall apart texture.