Start with cold pan to sear pork loin?

  • I just cooked a pork loin by sous vide. I want to sear it now. I notice that it has a layer of fat on one side, which I want to render. I know from experience that you're supposed to sear duck breast starting from a cold pan, or you will just end up burning the fat and not rendering it. Do I do the same with the pork loin?



  • Is it still warm out of the sous vide or have you chilled it down?



    Traeger - Weber Family Q - Ziggy Twin Burner - Charcoal Grill - Akorn Kamado - Hark Tri Fire - Jumbuck Pizza Oven - Go Anywhere - Asmoke Pellet Grill - Hibachi Grill - Anova Sous Vide x 2

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