#sousvidesunday

Pork loin isn’t necessarily the toughest opponent in the kitchen. I’ve got no problem admitting that. While sous-vide is a great tool for the more ‘complicated’ dishes and proteins, it also helps you really tee-up the easy shots.

Pork loin is readily available, affordable, easy to work with, and accepting of all sorts of flavor imparting.

The seasonings for this cook are chili and rosemary- chili powder applied as a dry rub with crushed rosemary leaf spread about the loin.

Cook time and temp? I decided on 140 F for 2 hours for a medium loin, re-seasoned and finished on the grill over mesquite chunks for 10 minutes, flipping once.

Season and bag.

Pork loin- always available, always dependable.