Sous vide is my absolute favorite way to prepare pork loin. The lean meat and texture is hugely improved by this cooking method. Typically I will get a full pork loin when it’s on sale (this was 1.29 a pound. Incredible price), split it into 3 roasts, and immediately bag up the roasts in vacuum bags. For this one, I wanted to try a variation of a homemade barbecue sauce and cook the pork right in the sauce.
The pork was smoked in our Masterbuilt smoker for an hour at 225. We absolutely love this thing, so convenient (no more tending to a fire overnight!) If you do not have a smoker, that’s fine, just add quarter teaspoon Liquid Smoke to mimic the flavor.
I just added all the sauce ingredients to the bag. I recently purchased this super nifty item (for making filling gallon Ziplock bags easier) and then figured out a month later this also really helps when filling vacuum bags for sous vide!! So yay but duh on my part.
At this point I vacuum packed it. I have a chamber vacuum so having the liquid isn’t a problem for me. If you do not have a chamber vacuum sealer (and most people don’t certainly) I recommend mixing the sauce ingredients, freezing until the sauce is solid, then vacuum sealing. The reason you need to mix the sauce ingredients is because of the booze in the Myer’s rum (the proof is too high unless the sauce is mixed together).
Alternately, you can use the immersion method of vacuuming. It will work just fine.
This is after spending the day (12 hours) in the sous vide, and torching with a Searzall. The reason you do this is because the meat comes out looking pretty darn anemic after sous vide’ing. You really want to make that fat crunchy and yummmmm….
Then we sliced the pork, and just poured the sauce straight out of the bag. This sauce was SO incredible. Sweet, spicy, with a little bit of vinegar bite, and the pork was perfectly seasoned.
Myers’s Rum Smoked Sous Vide Pork Loin
- Sous Vide
- 1 2-3 pound pork loin roast
- ¼ cup brown sugar
- ¼ cup Myer’s Dark Rum
- ¼ cup apple cider vinegar
- 4 tablespoons tomato paste
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne to taste
- 1 tablespoon Minor’s ham base
- 2 garlic cloves
- Smoke pork loin in smoker at 225 for about an hour (or add ¼ teaspoon liquid smoke). Combine sauce ingredients and add to vacuum bag with cooled meat. Vacuum seal meat and sauce. Add to sous vide and cook for 12 hours at 130. Remove meat from bag and sear in pan, under broiler, or with a Searzall. Slice and serve with sauce.