I’m new to using my sous vide Cooker. I want to cook a pork loin roast to a doneness of 150 degrees. The roast is about 3 lbs, 3 to 4 inches thick so how light no should I cook it?
What sort of texture would you like to achieve?
A 3" thick piece of pork would be pasteurised after about 3.5 hrs, but this will possibly not be enough for your preferred texture.