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Shelby

Shelby

5 minutes ago, Kim Shook said:

Thank you all so much.  Hoping it thaws in time for me to do it tomorrow.  Any reason not to add some onions and garlic?

I'm a bit late but I'll chime in :)

 

I do that exact same size of pork loin --give or take 1/2 a pound-- at 135F for 2 1/2 hours.  Done it many times.  SO tender, juicy and good.  I would not add fresh onions.  They will not cook down.  I would season the loin with garlic powder...onion powder...salt and pepper.  Add a pat of butter if you want to  sear your loin after it's done in a cast iron skillet.  You don't have to do that, of course.  It's good either way.

 

Also, it will be thawed enough, but I throw meat in when I start the SV machine and it's always been just fine.  If it's frozen solid I add another 30 mins.  Yours will be thawed though.  Don't be nervous.  This is easy as pie and SO good.

Shelby

Shelby

2 minutes ago, Kim Shook said:

Thank you all so much.  Hoping it thaws in time for me to do it tomorrow.  Any reason not to add some onions and garlic?

I'm a bit late but I'll chime in :)

 

I do that exact same size of pork loin --give or take 1/2 a pound-- at 135F for 2 1/2 hours.  Done it many times.  SO tender, juicy and good.  I would not add fresh onions.  They will not cook down.  I would season the loin with garlic powder...onion powder...salt and pepper.  Add a pat of butter if you want to  sear your loin after it's done in a cast iron skillet.  You don't have to do that, of course.  It's good either way.

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