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Sous Vide Chorizo and Raisin Stuffed Pork Loin with Green Olive Jus
Ingredients
Method
- Stab the pork loin all the way in the center to create a pocket for the stuffing.
- Insert the chorizo and raisins into the cavity, trying to create distinct layers.
- Truss the stuffed pork loin.
- Brush the pork loin with mustard and season with salt and pepper.
- Put the prepared pork loin in a sous vide bag and cook for 4 hours at 140F.
- Transfer the pork loin to an ice bath.
- Sear the pork loin in a pan until brown on all sides. Set aside.
- In the same pan, sautee the green olives.
- Add the cooking juices for the bag together with the demi-glace. Reduce until thick enough to coat the back of a spoon.
- Carve the pork loin and serve with green olive jus.
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In all honesty, pork loin may just be one of the few cuts of pork that I find uninteresting. It's lean, not any slight level of marbling, no connective tissues, and it's all white meat. There's just not much texture and flavor going on.
Sure, you can roast a good slab of pork loin in the oven with excellent results but wait 'til you try cooking it sous vide.
Instead of ranting all against its lack of bold flavors, let's work on this neutral taste to our advantage. Yes, it would be a perfect vehicle for more complicated flavors.
Right, let's stuff this pork loin!
Take a long and narrow knife and stab it right into the core of that pork loin, all the way from one end to the other. Twist your a knife a bit to create a cavity big enough to hold all the stuffing you intend to put in.
This technique would work well for our simple stuffing of chorizos and raisins. If you plan to go with more ingredients in perfectly distinct layers, you may have to butterfly-cut and pound the meat flat and just close it up like a roulade.
Simply stick the chorizo and raisins into the cavity, trying to keep everything neatly in place.
Trim any sticking chorizo ends and truss the pork loin with some twine. This will ensure that the pork will retain a perfect shape as it cooks.
Time to give that pork a flavored crust. Generously brush-on some Dijon mustard and season with salt and pepper.
Rub the seasoning all over the pork.
Put the whole loin into a sous vide bag together with a bit of olive oil.
Cook the pork loin for 4 hours at 140F. Haven't got an immersion cooker yet? Check out my Anova Precision review to see one of my top picks for this year.
When the time's up, immediately transfer the pork to an ice bath. This will bring down its core temperature so it doesn't cook all the way through the inside as we give that crust a quick sear.
After about 5-10 minutes in the ice bath, take the pork out of the bag and pat it dry with some paper towels. Drying the pork would allow it to sear better. Keep the flavored juices in the bag for a quick sauce we'll be making later.
Get some oil smoking hot in a pan and put the pork loin in. Turn it all around for an even crust, leaving it to sear undisturbed for a few seconds with each turn.
Just as important as searing is, let the pork rest for about 10 minutes to let all those juices inside redistribute into the meat fibers. Cutting in too soon would bring all that moisture out gushing onto your carving board. . . what a waste of flavor!
While the pork is resting, build up a quick and simple jus – a green olive flavored one to complement the Spanish flavors that the chorizo and raisins are giving this dish.
In the same searing pan, sautee a handful of green olives.
Add the demi-glace and let the sauce simmer until reduced just thick enough to coat the back of a spoon.
Sous Vide Chorizo and Raisin Stuffed Pork Loin with Green Olive Jus
Ingredients
Method
- Stab the pork loin all the way in the center to create a pocket for the stuffing.
- Insert the chorizo and raisins into the cavity, trying to create distinct layers.
- Truss the stuffed pork loin.
- Brush the pork loin with mustard and season with salt and pepper.
- Put the prepared pork loin in a sous vide bag and cook for 4 hours at 140F.
- Transfer the pork loin to an ice bath.
- Sear the pork loin in a pan until brown on all sides. Set aside.
- In the same pan, sautee the green olives.
- Add the cooking juices for the bag together with the demi-glace. Reduce until thick enough to coat the back of a spoon.
- Carve the pork loin and serve with green olive jus.
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