• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Food For Net Logo (Realistic)

Food For Net

  • Original Recipes
  • Recipe Roundups
  • Beer
  • Whiskey
  • Wine
  • Subscription Boxes
  • Meal Delivery
  • Outdoor Cooking

Sous Vide Chorizo and Raisin Stuffed Pork Loin with Green Olive Jus

May 12, 2017 by Food For Net
Home ‣ Original Recipes ‣ Sous Vide Chorizo and Raisin Stuffed Pork Loin with Green Olive Jus
closeup image of a beautifully plated pork dish, with text overlay "Sous Vide Chorizo and Raisin Stuffed Pork Loin with Green Olive Jus"

Sous Vide Chorizo and Raisin Stuffed Pork Loin with Green Olive Jus Recipe

Sous Vide Chorizo and Raisin Stuffed Pork Loin with Green Olive Jus

Speed - 95%
Simplicity - 95%
Tastiness - 99%

96%

Yummy!

The juiciest pork loin I've ever had. Period. The flavors of chorizo, raisins, and olives perfectly blended together to enhance this pork dish even further.

User Rating: 5 ( 1 votes)

Sous Vide Chorizo and Raisin Stuffed Pork Loin with Green Olive Jus

Easier than it may look. Impress everyone with something flavorful and pretty for dinner.
Pin Recipe
Prep Time: 15 minutes minutes
Cook Time: 4 hours hours
Total Time: 8 hours hours 15 minutes minutes
Course: Main Dish
Cuisine: Spanish
Servings: 8 people

Ingredients

  • 1 Kilogram Pork Loin
  • 2-3 Pieces Spanish Chorizo
  • 1/2 Cup Raisins
  • 2-3 Tablespoons Dijon Mustard
  • 2 Cups Demi-Glace
  • 1 Cup Green Olives

Instructions

  • 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.
Like this recipe?Follow @FoodForNet on Pinterest!

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 Full Recipe on foodfornet.com

Sous Vide Chorizo and Raisin Stuffed Pork Loin with Green Olive Jus

Easier than it may look. Impress everyone with something flavorful and pretty for dinner.
Pin Recipe
Prep Time: 15 minutes minutes
Cook Time: 4 hours hours
Total Time: 8 hours hours 15 minutes minutes
Course: Main Dish
Cuisine: Spanish
Servings: 8 people

Ingredients

  • 1 Kilogram Pork Loin
  • 2-3 Pieces Spanish Chorizo
  • 1/2 Cup Raisins
  • 2-3 Tablespoons Dijon Mustard
  • 2 Cups Demi-Glace
  • 1 Cup Green Olives

Instructions

  • 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.
Like this recipe?Follow @FoodForNet on Pinterest!
Category: Dinner, Original Recipes, Sous VideTag: Chorizo, Pork, Sous Vide Recipes

Sous Vide Garlic Cilantro Chicken

Slow Cooker Pork and Apple Stew

Sous Vide Honey Sriracha Wings

Sous Vide Pork Belly Adobo

Sous Vide Chicken Tikka Masala

Sous Vide Mustard and Molasses Pork Belly Strips

Steamed Ginger & Blackbean Pork

Sweet Chili Pork Tocino

Previous Post:Sous Vide Masala Pork Ribs
Next Post:Sous Vide Chili-Garlic Tofu

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Sidebar

About The Owner

cooking bbq pizza outside

Hi! My name is Rick and foodfornet.com is just a website about food and drink that I like. That includes sous vide, slow cooking, grilling, smoking, and homemade pizzas.

I also make my own beer, wine, cider, kombucha, and sake… and am a whiskey enthusiast! 🍕🍺🥩🥃

Overnight Sous Vide Bacon with Chili-Bacon-Fat Waffles

Sous Vide Salad Nicoise with Asian Vinaigrette

Chicken wings on a plate to illustrate sous vide chicken recipes.

10 Tasty Sous Vide Chicken Recipes

salmon vacuum sealed with soy sauce

10 Sous Vide Seafood Recipes Great For Dinner Tonight

sous vide lamb cooked in french style with roasted vegetables.

10 Impressive French Sous Vide Recipes

raw pork ribs vaccum sealed and dunked in water for sous vide

10 Amazing Sous Vide Pork Recipes

Cinnamon and Nutmeg Spiced Pizza Dough Recipe

Squid Ink Pizza Dough Recipe

Slow Cooker Oriental-Spiced Osso Bucco with Spicy Cilantro Gremolata

Falafel Salad

Chili-Mango Sorbet

Croque Monsieur

Original Recipes

Slow Cooker Feijoada (with ribs, bacon, and sausage)

Slow Cooker Asian Chicken and Mushrooms

Slow Cooker Tuna and Portobello Casserole

Slow Cooker Chicken Cacciatore

Slow Cooker Seabass in Coconut Cream Sauce

Sous Vide Piri-Piri Pork Kabobs

Gourmet Food

Artisanal Beverages

Comfort Food

Comfort Food (Featured Image)

Copyright © 2025 Food For Net
Privacy Policy · Cookie Policy · Affiliate Disclosure · Accessibility Statement
Blog · Instagram · Twitter · Pinterest

FoodForNet.com is a member of the Amazon Associates affiliate program. We earn commissions from qualifying purchases through affiliate links.