# Pork Roast

**URL:** <https://community.anovaculinary.com/t/pork-roast/10456>\
**Category:** Anova Precision® Cooker\
**Created:** [November 21, 2017, 1:20am UTC](https://community.anovaculinary.com/t/pork-roast/10456 "2017-11-21T01:20:44Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![FiveAle](https://avatars.discourse-cdn.com/v4/letter/f/a3d4f5/32.png) [@FiveAle](https://community.anovaculinary.com/u/FiveAle)\
**Post date:** [November 21, 2017, 1:20am UTC](https://community.anovaculinary.com/t/pork-roast/10456/1 "2017-11-21T01:20:44Z")

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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?

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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:** [November 21, 2017, 2:06am UTC](https://community.anovaculinary.com/t/pork-roast/10456/2 "2017-11-21T02:06:51Z")

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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.