Sous vide pork loin

Got a 2 lb pork loin from the Rosenthal Meat Center last week and thawed it over the weekend in the fridge. Decided to brine it before cooking sous vide, loosely based on this maple-brined pork roast recipe. Brine: 1qt water .25 c salt .25 c maple syrup garlic, ginger, rosemary, thyme The roast barely […]