Can you sous vide a stuffed roast

Gdwinell

December 22, 2015, 14:30

A loin of pork flattened, stuffed, rolled and tied; uncooked bacon laid on top and tied again. Probably close to 9 lbs. I have the circulator and a large pot! Can it be cooked via sous vide all together and then browned??? It should be rare coming out of water bath as it will be sliced and salted. How long should it be in the water??

Thank you, Gloria

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

You bet you can, I have done a rib roast that size (no stuffing) and a stuffed pork loin about that size. For me 138F is the magic pale pink number for pork. As to time, what is the diameter of the roast and what is it stuffed with? This will help ball park the time.......

Matthew_Snyder_68770

I cook 'arista' like this all the time, sans the bacon. I would recommend not cooking the bacon with the roast; instead, I'd suggest browning the rolled and tied roast, packaging and cooking it sous vide (I usually shoot for 3-4 hours for a normal 2 lb roast), then wrapping it with bacon and finishing on the cooktop.

Robert_Conn_II_123023

I love the idea and YES it can be done. The thing that you need to worry about is what is stuffed inside. If it requires less time to pasteurize than the pork your in good shape. Since your talking about a pretty big roast I would add another hour to cooking time (it won't hurt the pork any). Another consideration would be what affects the pork could have on the stuffing as far as color bleed. For instance.....if you cook something that bleeds red from the outside, like raw beef into something on the inside, like rice, you could have some unappealing colors.

As far as the bacon on the outside....look at my recent post in "whats for dinner". I did a bacon-weave wrapped pork chop. It turns out great but yeah....you need to brown it afterwards to get the nice color and crisp bacon.

If you are going to go through all this trouble I can't recommend enough getting some Activa RM to adhere the bacon to the outside (again....look at my post). It is easy to get, easy to work with, and makes the bacon look like it was born there. Good luck and please let us know how it works out.

So I just noticed the original post was from Dec 22. Oh well...maybe someone else can benefit from it.