The kind of dish to pull out when you're feeling extra fancy on a weeknight.
Firm but still tender; moderately juicyDry, with a firm, tacky textureWhile eating any meat rare poses health risks, particularly for the elderly, pregnant, or very young, these days. That is, so long as you are working with properly stored, cleanly cut meat and searing the exterior before serving, the risk of illness from consuming rare pork is very minimal.
With sous vide cooking, you have another advantage: pasteurization. At 130°F , bacteria are actively being destroyed on the surface of that pork. Every moment that it's in the cooker, it's becoming safer to eat. At higher temperatures, the rate of destruction is even faster. Because of this, sous vide is a great introduction to the wonderfully juicy world of rare pork.
—can help meat retain more liquid as it cooks. However, I find that meat that's been brined tastes a little watered-down, and with the gentleness of sous vide cooking, there's really no need for it. The other downside to brining, particularly with pork, is that it can give the pork a ham-like texture and flavor. If anything, I prefer a bit of light dry-brining.
For extra flavor, I add aromatics to the pan at this stage—shallots and oregano or thyme are a great match for pork—tilting the pan and using a spoon to baste the pork with the flavorful fat.
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