Active Time

　　15 minutes

　　Total Time

　　8 1/2 hours, plus chilling

　　You run the risk of overcooking pork loin when you sear it in a skillet because it’s prone to drying out. This sous vide method completely eliminates that worry since it cooks it in a low-and-slow, moisture-sealed environment. The end result is pork that’s juicy and tender that you can use as cold cuts for sandwiches all week long.

　　

Ingredients

Makes about 2 lb. cold cuts

　　1 Tbsp. light brown sugar

　　1 Tbsp. kosher salt

　　1 Tbsp. onion powder

　　2 tsp. dried oregano

　　2 tsp. fennel seeds

　　1 tsp. smoked paprika

　　1 tsp. ground coriander

　　1/4 tsp. ground cardamom

　　2 lb. boneless pork loin

　　

Special Equipment

A sous vide machine; a 1-gallon vacuum-sealable or resealable plastic bag

　　

Step 1

Clip (or stand) sous vide machine to a tall large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that water will rise when pork is added).

　　

Step 2

Mix brown sugar, salt, onion powder, oregano, fennel, paprika, coriander, and cardamom in a small bowl to combine. Rub all over pork. Place pork in bag, along with any stray spices from bowl.

　　

Step 3

Vacuum-seal or partially close resealable bag, getting as much air out as possible to keep bag from floating, and place in water bath. If using a resealable plastic bag, push down into water until only the open edge of bag is exposed (this will push more air out of the bag), then seal.

　　

Step 4

Turn on machine and heat water to 140°F. Cook pork 8 hours, giving you just enough time to watch two episodes of This Is Us, read a couple chapters of your book, floss, brush, sleep, get up, get dressed, brush your teeth, and eat a bowl of cereal.

　　

Step 5

Pull out bag of pork, chill it in an ice bath or refrigerator, thinly slice it, and make yourself one of the greatest sandwiches you’ve ever eaten while sitting at your desk at work. (Quit your job and follow your dream of opening a sandwich shop!)