Pork roast refers to any of several cuts of meat that is suitable for roasting. These may include parts such as the loin, shoulder, butt, tenderloin, sirloin, crown and others. This delicious dish is often enjoyed whether on a special occasion or just another ordinary day. There are many different versions to it including spicy, sweet and even crisp on the outside.
Despite all the different recipes around, there is a common problem that many encounter when making pork roast and that is dryness. Often, this dish requires high heat and prolonged cooking causing the meat to become dry on the inside. The use of sous vide for preparing any pork roast recipe can help eliminate this problem.
Sous vide makes use of low temperature slow cooking to prep food. Since the heat used for pork roast is kept at a precise temperature that is lower than what an oven would produce, the meat stays moist. It is also cooked all the way through since the cooking time is longer than usual allowing any bacteria or pathogens to be killed.
Sous vide pork roast is held at a temperature of 155°F or 68.3°C for 24 to 48 hours. The cooking time differs according to the desired doneness of the meat as well as the size of the roast. Seasoning for the pork roast may be included directly into the sous vide bag. It may also be brined before being cooked for additional flavor.
Pork roast prepared this way is not only juicy and full of flavor, it is also tender. If a crisp skin is wanted, the skin should be removed before the sous vide process and cooked separately. The whole roast may be seared after cooking to add color and flavor. Pork roast may be served with a wide variety of sauces and side dishes. The cooked meat may also be used in many other ways such as for fillings or additional ingredients in other dishes.
This pork roast from this sous vide recipe comes out a perfect medium rare and with a deep, porky flavor. It's wonderful served with mash potatoes and green beans or sauteed root vegetables.
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