Since I've discovered sous vide my favorite meat

[flamin lib]

has become pork loin roast. I cook in in the water bath at 138f for 5-6 hours depending on whether it is frozen when I put it in the bath. Finish on the grill or in a hot oiled skillet.

The texture is very like beef tenderloin and the flavor can be manipulated with seasoning both before and after the water bath. Cooked this rare it can be sliced into chops and sauteed, sliced thin for sandwiches or just about any leftover use you can think of without being overcooked.