Whole boneless pork loin SV

I am planning to SV whole pork loins at 62C, cool and slice thinly for service. Can anyone help with timing for SV? I have seen suggestions from 4 to 24 hours.

Regards,

Leif

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Tim_Sutherland_52834

I do pork tenderloin for ~2 hrs at 60°C. I do an equilibrium brine for 24 hr on my pork before cooking.

I would not cook for 24 hr as the texture of the meat would be pate like.

tshewman

@Leif, I would tend to agree with @Tim_Sutherland. My temperature differs slightly (57.5C) for about 2 hours but I like our pork a little more on the medium rare side. I prefer flavored brines for pork (savory and sweet) but a simple brine will still result in a much nicer product than without (IMHO).

Lynda_Vaughn_72120

We just did a small pork tenderloin about a week ago at 140F. No brine, but with a marinade in the bag with the pork. 2 hrs wasn't enough. Ended up about 3 1/2 to 4 hrs (not sure exactly, as we went out to dinner and it was ready when we got home).

Interior was still pink, rosy, very juicy and flavorful.

Jack_Mayer_85396

@Lynda, that looks really good! Pre- or post-sear and the method? Thanks

Lynda_Vaughn_72120

@Jack. Thanks - it tasted great, too. Post-sear in a very hot cast iron skillet, about 1 to 1.5 min per turn (several turns to get sear all the way around).

Samuel_68313

I do 60 for about two hours. Sometimes I brine it but I sometimes prefer it without, I don't think it is essential.

Leif_79611

Thank you all for your input, but I am talking about whole boneless pork loin, not tenderloin. This is a much larger cut, so it must need longer cooking. I am looking at 62C since this will be served at a big event, so I am nervous about leaving the meat too pink.

My gut feel is about 6 hours, but I am afraid of getting a mushy texture. I am using the meat in stead of veal for "Vitello Tonnato" due to cost issues.

Danny_Taylor_Sterling_60168

Is using a probe out of the question? I always cook my pork at 60c to a internal temp of 60c(usually takes about 1hr 50mins depending on size). Then chill, usually over night unless I'm behind schedule. For service I re-therm the pork at 57.2, Then sear the pork to prevent a grey ring and still have a warm center. This has proven to be so much easier than searing from cold.

Brendan_Lee_56950

I buy whole loins when they are on sale at the store and usually portion into 1lb pieces but since they're cylindrical the length shouldn't matter as much as the diameter. In any case, I usually cook at 62 for 4-6 hours for fairly tender meat, it could easily go up to 8 for a more tenderloin like texture.

Leif_79611

Thank you Danny and Brendan for your advice, this sounds good to me and I will start today.