in Recipes

Pork loin sous vide

updated

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Ingredients for 4 servings:

  • 800 g pork (back of Mangalitza or organic pork)
  • 2 cloves garlic
  • 3 tbsp butter
  • 1 bay leaf
  • olive oil
  • Pepper, black from the mill
  • Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

from Mangalitza pork

Rub the loin with a little olive oil, top with garlic slices and the bay leaf, and vacuum seal. Place in a 60°C water bath for approximately 75-90 minutes. Alternatively, you can also use a steamer. Time is of secondary importance, as the meat cannot get hotter than 60°C. It’s better to leave it in for a little longer if you’re unsure. Then remove the pork, heat the butter in a hot pan, and briefly sear the meat. Season with salt and pepper and slice. This goes well with risotto and roasted vegetables (e.g., pointed peppers). The meat will then be super tender, slightly pink, and very flavorful.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Pork loin sous vide