This post was sponsored by Anova as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
- 20% off for the Anova Precision Cooker Nano
- 25% off the Anova Precision Cooker
- 25% off the Anova Precision Vacuum Sealer
So, diving into this sous vide rosemary pork loin recipe.
- My family loves this recipe. We made it several times before we even tried sous vide for anything else.
- You’ll need a zip-top baggie, or some sort of sealing bag. I have an Anova Vacuum Sealer that makes it easy to get all the air out and seal the bag.
- For a long piece of meat, such as a pork loin, consider cutting it in half so you can use a shorter bag and/or shallower container for your water. This was necessary for me, because my deepest container and longest bag was still too short for a pork loin.
- Make sure you pat your pork loin dry before you seal it up. Especially if you’re using a vacuum sealer, you don’t want it to suck in raw pork juice.
- This recipe would be fantastic to serve with rosemary roasted sweet potatoes, or maple bacon Brussels sprouts.
Sous Vide Rosemary Pork Loin
- 1 pork short loin
- 2 rosemary sprigs
- Zip-top or vacuum seal bag
- Anova Precision Cooker Nano
- 6 quart pot or container
- Pat pork loin dry with paper towels
- Sprinkle generously with salt and pepper
- Place in bag, and add rosemary sprigs
- If using a zip-top bag, lower bag into a water bath, letting the water pressure push air out the open top. Once you reach the top of your bag and all air is out, seal bag, and proceed with recipe
- If using a vacuum sealer, follow vacuum sealer instructions
- Clip both bag, and precision cooker to side of water bath container on opposite sides, being sure that pork is low enough to be completely submerged in water
- Fill pot with water to cover pork, and reach the minimum water level on precision cooker without exceeding maximum.
- Set temperature on your precision cooker to 140º
- Set timer to 4 hours
- When pork is done cooking, remove from water bath and sear, if desire. Otherwise, it’s ready to serve!
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