← Replies in Stuffed Pork Loin Recipe

Because it's stuffed, you have to go to 165 degrees internal temperature if you're using dry heat in an oven. That's going to dry it out. *But* you can pasteurize with sous vide if you do 140 degrees F for 3+ hours. That will still be a little rosy on the inside. If you prefer your pork white all the way through, 150 would work without drying out the meat. Again, you need at least 3 hours to pasteurize the meat. 165 is the instant kill temperature for all harmful organisms, but pasteurization would kill them, too, it just takes longer. You can sear the outside in a hot pan on the stovetop for that beautiful exterior. There may be other ways to make it juicy that don't involve sous vide, but that's my goto for moist, tender meat.