I’ve, just recently, done a 3lb chunk of pork loin in a SV cook.
It was the last, about, 8 inches from the “thick” end of the loin, where there is a little more fat/connective tissue, but the silverskin removed. As this was my first crack at a large hunk of loin I did not add any seasonings of any kind. I was going for the basic taste/texture and will twiddle with seasonings next go 'round.
I can’t remember why I chose the cooking temp that I did, but I went with 160F for 24hrs in a vacuum bag.
It came out AWESOME! Firm but not fiberous and absolutely fantastic, cold, in sandwiches. I used the liquids that collected in the bag as the basis for gravy, which also came out very well.
This cook was in my basic large stock pot and is about as big a chunk as it would take. I think the next go-round with a pork loin, I’ll cut it in half, vac-pac each chunk with a few herbs in the bag and run it through the FrankenCooler at the same temp for the same time.
Kyle