I just bought a new sous vide stick for the house and so far I’m pretty impressed. It’s the anova bluetooth one. This was the first piece of meat that I tried and it came out great. Tender, juicy and all the cheese didn’t melt out of the rolled pork loin.
It took about 3 hours to cook, but it’s not something you have to really keep a close eye on. It has a smartphone app that you can monitor the temp and timer by as well… pretty cool.
This is one of my favorite ways to make pork and it’s pretty simple too. Side note- after I rolled the stuffed pork loin, I tied it up with twine. I’m thinking it would be better and easier to put the rolled pork loin into the bag and vacuum seal it, then roll the bag tight like a sushi roll and put some rubber bands or twine on the outside of the bag. Might work better, but I haven’t tried it yet. Okay, on to the pork… Here’s what you’ll need-
Stuffed Pork Loin:
- Pork Loin- if buying a full loin then cut in half for easier fitting in bag and sous vide. Using a long knife, make a cut about 1/2 an inch thick paralell with your cutting board and stopping a 1/2 and inch from cutting through loin. On the opposite side of the loin, do the same thing. Think of an “S” when looking at the end of the loin. Lay the cut loin flat on the cutting board and cover the top loosely with a layer of plastic wrap doubled over. With a meat mallet, pound the loin somewhat flat (it doesn’t need to be perfect). Season with salt and pepper.
- Soppresatta- I use the pre-sliced store bought kind becuase I like it to be thin and large slices. Any will do, though. Just make sure to slice it thin. This will be your first layer.
- Cheese- I used provolone on this one but I’ve made it with smoked gouda, fontina, or Gruyere cheese before and all are great. This is the second layer.
- Spinach- 1 pound sauteed quickly in olive oil, salt, and pepper. Squeeze out the water and spread over the cheese.
- Roasted Red Pepper- 3-4 peppers roasted, seeds and skins removed. Cut once so it lays flat over the spinach.
- Portobello Mushrooms- 3 portobellos roasted and then sliced thin on a bias. Spread over peppers.
- Roll it all up and place in a bag to vacuum seal. Tie the rolled loin on the outside of the bag or place rubber bands on the outside of the bag. Alternatively- This loin is great roasted in an oven as well. Tie the loin up and roast in the oven. (Don’t roast the loin in the bag please… it will melt!)
- Place in sousvide at 150ºF and cook for 3 hours. When done, remove from the bag (save the liquid in the bag) and sear the outside of the cooked loin in a hot pan with olive oil. Remove to a board and lower the heat to medium low on the pan. Sauce time…
This pork is dying for a sauce! I like to make a simple mustard cream pan sauce (recipe below)
- Add a glug of cognac to the pan and burn off, scraping up the browned bits.
- Add juices from the bag you cooked the loin in. Reduce in half.
- Add a Tablespoon of whole grain mustard and 1 Cup of heavy cream. Reduce in half and season with salt & pepper. Enjoy!
- 8 oz. Heavy Cream
- 1 oz. Cognac or Brandy
- 1 T. Whole Grain Mustard
- Sal & Pepper to taste
- Pour the Cognac into the pan to deglaze and scrape up any browned bits
- Add the heavy cream and 1 T. of whole grain mustard, heat on high to reduce in half
- Season to taste with salt and pepper