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I just did two Sous Vide trip tips.. First I cut small slits parallel to the meat grain.. after it's cooked these will help you see/remember the grain direction that can be difficult to see later after the cook.. Then I put some worcestershire powder, dried parsley, granulated garlic (as you can't use fresh garlic because the cooking temp is too low) and black pepper on the meat. Tossed them into a zip lock bag, dipped them into the water and sucked the remaining air out of the bag with a straw.. LOL Works great.. Cooked them at 128 for about 6-8 hours.. pulled them and tossed them into my chest freezer and covered them with a big bag of ice to quickly cool them. After about 20 minutes I tossed them into the fridge. Later that day I took them out and completely dried them with a cotton dish rag. I then salted them with salt and about a peanut worth of charcoal ground up. Then wet them with grape seed oil and more ground black pepper and dried parsley.. I then threw them on the upper flipped over down low at about 650º and flipped and turned until blackened.

I always forget about loins.. I used to cook them with apple smoke and slice them thin on my meat slicer.. Great lean sandwich meat.