Pork loin meat piece can be tricky to cook as it is all too often dry and unappealing. But cooking it sous vide allows to cook for precise temperatures and time and to ensure even cooking and a perfect finish. The finished loin can then be quickly pan-seared for best result and extra flavour.

1. Preheat the water bath to 62°C.
2. Season the pork with salt and seal in a vacuum bag with a little oil. Cook for 60 min.
3. To serve, quickly sear in a hot pan until browned all over.

TIPS:
Try adding flavours to the bag such as thyme, sage, rosemary and garlic. You could also try flavouring the pork with a dry rub before cooking for a barbecue style twist.
You can also stuff pork loin with herbs and serve with spring greens and baby potatoes or with apple sauce and green beans.