# Pork Loin

**URL:** <https://community.anovaculinary.com/t/pork-loin/24516>\
**Category:** Anova Precision® Cooker\
**Created:** [December 31, 2019, 2:03am UTC](https://community.anovaculinary.com/t/pork-loin/24516 "2019-12-31T02:03:48Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![Kim\_Wogahn\_Wood](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/kim_wogahn_wood/32/6169_2.png) [@Kim\_Wogahn\_Wood](https://community.anovaculinary.com/u/Kim_Wogahn_Wood)\
**Post date:** [December 31, 2019, 2:03am UTC](https://community.anovaculinary.com/t/pork-loin/24516/1 "2019-12-31T02:03:48Z")

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My first time using the ANova - I cooked a 2.25 pound pork loin at 160 - for 1 hour but it wasn’t done. That is how long the app said to cook it - should I have cooked it longer?

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [December 31, 2019, 4:13am UTC](https://community.anovaculinary.com/t/pork-loin/24516/2 "2019-12-31T04:13:19Z")

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Are you sure the app said loin and not tenderloin?

What is the thickness of your loin? It is thickness that will determine how long it needs to cook.

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**Author:** ![Kim\_Wogahn\_Wood](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/kim_wogahn_wood/32/6169_2.png) [@Kim\_Wogahn\_Wood](https://community.anovaculinary.com/u/Kim_Wogahn_Wood)\
**Post date:** [December 31, 2019, 12:30pm UTC](https://community.anovaculinary.com/t/pork-loin/24516/3 "2019-12-31T12:30:49Z")

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Ugh it did say tenderloin! Is there a chart somewhere that shows cooking time by thickness?

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [December 31, 2019, 9:53pm UTC](https://community.anovaculinary.com/t/pork-loin/24516/4 "2019-12-31T21:53:27Z")

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For all things there is Baldwin. Here is a link to Dr Baldwin’s guide to heat penetration by thickness:  
[http://www.douglasbaldwin.com/sous-vide.html#Effects\_of\_Heat\_on\_Meat](http://www.douglasbaldwin.com/sous-vide.html#Effects_of_Heat_on_Meat)

There are other charts within the document for pasteurisation, cooling and thawing.

Well worth reading the rest of the information in that link too, although he gets a little heavy sciency for most people at times, the information he has to impart is important.

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**Author:** ![JoshK](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/joshk/32/2884_2.png) [@JoshK](https://community.anovaculinary.com/u/JoshK)\
**Post date:** [January 2, 2020, 10:24pm UTC](https://community.anovaculinary.com/t/pork-loin/24516/5 "2020-01-02T22:24:33Z")

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I would follow [Serious Eats guide to sous vide tenderloin](https://www.seriouseats.com/recipes/2016/07/sous-vide-pork-tenderloin-recipe.html) (loin will be similar, just cook for longer - about 2-4 hours). FWIW, 140F is the best temp, IMHO. Both loin and, especially tenderloin, will be pretty dry at 160F.

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [January 3, 2020, 2:37am UTC](https://community.anovaculinary.com/t/pork-loin/24516/6 "2020-01-03T02:37:32Z")

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To each their own on temps for pork. I like 130F with a good blush.