Sealed and ready:



129F for 2 hrs:



It comes out needing a sear. George K told me about this trick - mayo. Gives it a nice fast sear leaving no residual mayo flavor or texture:



Finit. Nice medium rare:

Looks great! I’ve been using sous vide a lot.

Have someone cut you a real 2” thick pork shop and cook it sous vide. You’ll never fry again.