I'm thinking about doing a Sous vide brined Pork Loin Roast for New Years Day. This is what I'm thinking and want to know if it's a solid plan. Mixing a couple of recipes I've read.
Brine:
1 quart cold water
1/4 cup salt
1/3 cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
Remove pork from brine, pat dry, and season all sides with salt and black pepper.
Put roast in vacuum bag
Cook the roast in my Sous Vide pot at 140 degrees Fahrenheit for 6 hours. (A question at this point is the recipe uses the temp and time for a 3lb. roast, my roast is 7.63lbs.) Do I cook it at the same temperature but for a longer amouut of time? If so how long should the total time be? Thanks
Brine:
1 quart cold water
1/4 cup salt
1/3 cup maple syrup
3 cloves garlic, crushed
3 tablespoons chopped fresh ginger
2 teaspoons dried rosemary
1 tablespoon cracked black pepper
Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
Remove pork from brine, pat dry, and season all sides with salt and black pepper.
Put roast in vacuum bag
Cook the roast in my Sous Vide pot at 140 degrees Fahrenheit for 6 hours. (A question at this point is the recipe uses the temp and time for a 3lb. roast, my roast is 7.63lbs.) Do I cook it at the same temperature but for a longer amouut of time? If so how long should the total time be? Thanks
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