Pork loin: Whole or Sliced?

[IA pigsNcrops]

So I am in charge of doing a couple pork loins for a party at work. I have had good success smoking a pork loin first, then finishing in the sous vide. I have always sous vide the pork loin whole (as big as will fit in vacumn package). I was thinking for ease of serving at work, maybe vac packing and sous videing it sliced. I was checking if anyone thinks slicing vs leaving whole would change the end result/ texture? Thanks

 

[thirdeye]

Pork loin is my favorite meat to take in for work or to a pot luck. When there is no reheat option, I just slice and serve with King' Hawaiian rolls.

I've never "finished" loins in the SV, but I've dropped bags of smoked loins into 145° water to reheat (before SV I used a Nesco roaster). I prefer to pull the bags one at a time, and slice as it's served. This keeps it moister, and you get to show off a little wielding a knife around and making small talk.

As a bonus treat, why not smoke a few fatties? Bag them too and slice warm. You can get 9 or 10 slices per log.

 

[SmokinAl]

Looks like thirdeye has you covered. We love pork loin & it is nice that it is still cheap. We like them cooked over wood on a rotisserie.
Al

 

[Brokenhandle]

I'd vote for keeping them whole as well.

For some reason I now want pork loin and fatties with King Hawaiian buns!

Ryan

 

[bmudd14474]

I would keep whole and smoke to 145° then reheat via Sous Vide then slice before serving.

 

[IA pigsNcrops]

I'd vote for keeping them whole as well.

For some reason I now want pork loin and fatties with King Hawaiian buns!

Ryan

Thanks everyone. The plan is smoke them, vac pack them whole, and then sous vide day of serving

 

[gmc2003]

I would keep whole and smoke to 145° then reheat via Sous Vide then slice before serving.

I agree with Brian. Except I'd pull it just before it hits 140*(maybe 138*) wrap it up in aluminum foil and let the carry over bring it up to 145.

Chris

 

[thirdeye]

I forgot to mention that injecting them with some slightly salty apple juice.... maybe 1 ounce of juice per pound. Buying the 8 ounce bottles of juice are handy to have around.

 

[thirdeye]

Thanks everyone. The plan is smoke them, vac pack them whole, and then sous vide day of serving

What kind of container do you have in mind? I have a pair of Party Stackers I use for holding meats and for Summer sausage, and they work great.

 

[IA pigsNcrops]

What kind of container do you have in mind? I have a pair of Party Stackers I use for holding meats and for Summer sausage, and they work great.
View attachment 683834

I used two coolers, had a Joule in one and an Anova in the other. The Joule had the water heated 50 minutes sooner, same size cooler. Everything turned out excellent, and had many comments. Did a 10 hr brine before smoking, and smoked to 140 degrees, then pulled off and refrigerated. 4 hrs sous vide at 145 degrees, pulled and then sliced.

 

[thirdeye]

I used two coolers, had a Joule in one and an Anova in the other. The Joule had the water heated 50 minutes sooner, same size cooler. Everything turned out excellent, and had many comments. Did a 10 hr brine before smoking, and smoked to 140 degrees, then pulled off and refrigerated. 4 hrs sous vide at 145 degrees, pulled and then sliced.

I wonder if the wattage was different? I have one of the larger Anova circulators and the increase in the flow of water is noticeable.

Sounds like everything came off like clockwork.