John Myers
Pork Loin with Herbs (low Temperature) – Poached
The perfect pork loin with herbs (low temperature) – poached recipe with a picture and simple step-by-step instructions.
- 1 Pork loin
- 1 bunch Parsely
- 3 Branches Rosemary
- 1 Clove of garlic
- Salt, black pepper from the mill,
- 1 branch Savory, if necessary, also dried)
- Some oil
- Cling film – aluminum foil – freezer bags
- Possibly welding machine
- I saw it on TV recently – back then with a salmon string. Since I don’t like fish so much, I have now tried it with a small loin. Season the loin and wrap it first in cling film and then in aluminum foil. I then sealed the whole thing in a freezer bag again. Then the whole thing is poached !!!!!
- And now comes the kicker. Put the whole thing in the dishwasher (in my Miele in the cutlery drawer) and the Eco program (75 degrees) runs for around 2 hours. I’ve tried it now without dishes. But (because it is welded in) you could wash the dishes and cook the meat at the same time – the machine keeps the 75 degrees – whoever wants to try it. Your opinion would interest me ;-).
- Let it cool down – preferably overnight – then cut it out thinly and serve it with mum’s tartar sauce with baguette or dark bread. Of course, you can do the whole thing in a water bath in a saucepan on the stove – or in the oven. But I was tempted to try this out on the show (unfortunately I don’t know where).
- Sufficient for 2-4 people
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