Last Updated on January 7, 2022
Sous Vide Chargrilled Pork Loin comes out perfectly every time. You don’t have to have an outdoor barbecue to get the results you want.
Loin of pork is a wonderful cut of meat because it’s lean and flavorful. However, because it’s so lean, it can dry out easily. There are a few ways to keep that from happening, but the best way by far is to use the Sous Vide method.
What is Sous Vide?
Let me start off by saying the sous vide is a wonderful thing. I was reluctant at first because I didn’t want to get into a new cooking method, especially one that seemed to take forever. Sous Vide means Under Vacuum in French. Food is placed in a vacuum-sealed bag then heated underwater at a controlled temperature. That means when something reaches that temperature, it stays there. Unlike an oven whose temperature fluctuates, this is constant. It’s also very forgiving. If you’re late taking a roast out of a hot oven, you could be looking at having shoe leather for dinner. With sous vide, if you’re half an hour late, no problem.
The other thing I love about sous vide is that you can put a piece of meat in a bag with some marinade, seal it, shove it in the freezer, then put it cook it and it’s marinating while it’s cooking. You just need to add an extra half an hour to the cooking time to account for the food being frozen.
There are some caveats, however, that you need to be aware of. When you take the food out of the bag, it’s not very pretty. Because the food never reaches a temperature high enough to cause the Maillard Effect, it won’t ever be browned. The solution for that is to sear it on a very hot surface, preferably cast iron.
You want to sear it quickly to prevent further cooking, but the food needs to be as dry as possible to prevent boiling. Therefore, always use a paper towel to dry the food off before putting searing it.
One of my favorite sous vide recipes is the one for Roast Beef with Rosemary. Talk about easy!
So, if you don’t want to do pork, consider the roast beef recipe or the sous vide lamb chop recipe. They’re all good.
Extra Char Grill Flavor
My grandmother used chargrill seasoning and when I went looking for it, I found Mis’ Ruben’s Black Magic Seasoning. It does an excellent job of giving you that flavor you would get from an outdoor charcoal grill without the mess. I use it for burgers, roasts, etc. I highly recommend it.
- 2 pound Pork loin roast
~~ — Marinade — ~~
- ¼ cup Balsamic Vinegar
- 2 tablespoon Olive oil
- 1 teaspoon Stone ground mustard
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- ½ teaspoon Thyme
~~ — Seasoning — ~~
- 1 teaspoon olive oil, to prevent sticking
- 1 tablespoon Mis Rubins Black Magic
- Mise En Place
- 2 pound Pork loin roastTrim the pork loin of any excess fat you don't want.
- 1/4 cup Balsamic Vinegar, 2 tablespoon Olive oil, 1 teaspoon Stone ground mustard, 1 teaspoon Onion powder, 1 teaspoon Garlic powder, 1 teaspoon Cumin, 1/2 teaspoon ThymeMix the marinade ingredients together in a small bowl.
- Put the meat into a vacuum-sealable bag and add the marinade. Seal the bag.
- Put the bag in a large container with water and the sous vide immersion cooker. Set it according to manufacturer directions to 144°F / 62°C for 3 hours. Add an additional 30 minutes if the roast is frozen.
- When the roast is done, remove it from the bag and wipe it down with a paper towel.
- Heat a cast iron grill to smoking. The roast should rest while that is happening.
- 1 tablespoon Mis Rubins Black Magic, 1 teaspoon olive oilBefore you put the roast on the grill, rub a little olive oil on it and sprinkle it generously with the Black Magic seasoning.
- Put it on the grill and sear it, turning it every 30 seconds or so until the roast is completely seared.
- Let it rest for 10 minutes, uncovered, before carving and serving.