It’s not a big secret that I love my Sous Vide Supreme. It makes a killer flank steak and is even perfect for making fried chicken! I like pork loin, but it can be notoriously dry if baked in the oven, especially if it is over cooked. Enter the Sous Vide method of cooking. Sous Vide style of cooking includes a water bath being set to the temperature that is desired for the internal temperature of what is being cooked, so impossible to overcook and make dry. Not long ago, the safe temperature for pork was thought to be 160 degrees, but was recently lowered to 145 degrees. Pork tends to be a little dry at 160 degrees, so I aim for 150-155 degrees for tender, juicy pork. This recipe has a spicy, flavorful rub and is finished under the broiler with a sweet duck sauce, to make it perfectly caramelized.
2 lb. pork loin roast
½ tsp. chipotle powder
1 tsp. salt
1 tsp. garlic powder
1 tsp. black pepper
2 tbsp. duck sauce, sweet and sour sauce, or any other sweet glaze or sauce that would pair well with the spice of chipotle.
Set Sous Vide to 153 degrees. In a small bowl, mix together chipotle powder, salt, garlic powder and black pepper. Rub spice mixture on the outside of pork loin, place in a vacuum seal bag, seal and cook in Sous Vide for approximately 4-6 hours. Once cooked, remove from pouch, coat outside in duck sauce. Broil on high for approximately 5 minutes until outside has some nice charring. Pork will be spicy, sweet, juicy and delicious!