Garlic & Herb-Stuffed Sous Vide Pork Loin

57°C (134.6° F)
Temperature
Sous vide time
6 People
Serves
Medium
Difficulty

Introduction

Start this recipe 2-24 hours in advance to allow the salt to penetrate the pork loin If you have a food processor, you can pulse mushrooms and garlic together before cooking. Then chop herbs, adding garlic and mushrooms back into the mixture before spreading on the loin.

Ingredients

  • 3 lb boneless pork loin
  • Kosher salt (1/2 tsp per pound)
  • 1/4 cup extra-virgin olive oil or ghee
  • 5 garlic cloves, chopped
  • 1/2 lbs Mushroom stems and caps chopped
  • 3/4 cup fresh parsley, minced
  • 1/2 cup fresh sage leaves, minced
  • 1/2 cup fresh basil, chopped
  • 1/4 cup capers, drained and chopped
  • 3 anchovy fillets, rinsed and minced
  • 1T Dijon mustard

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Introduction

Start this recipe 2-24 hours in advance to allow the salt to penetrate the pork loin If you have a food processor, you can pulse mushrooms and garlic together before cooking. Then chop herbs, adding garlic and mushrooms back into the mixture before spreading on the loin.

Directions

  1. 2-24 hours prior to cooking, salt meat all over with 1/2 tsp Kosher salt per pound. Wrap and refrigerate.
  2. Heat oil in a skillet until shimmering. Add garlic and cook until browned.
  3. Move oil and garlic to a heat-proof bowl and let cool for 5-10 minutes
  4. Butterfly pork loin by using a zig-zag technique: Insert a sharp knife 1/3 of the way down the roast and make a horizontal cut across the roast stopping about 1/2" from the edge ("zig"). Lift this flap back. Slice down until about 1/2" inch (or 1/3) from the bottom of the roast, then slice back the other way ("zag") stopping at about 1/2" from the edge. Open the loin up flat, place between two pieces of cling wrap and gently pound with a mallet or small sauce pan until relatively even across. Remove the top sheet of cling wrap.
  5. Mix the herbs, capers and anchovies into the garlic and oil. Spread mustard evenly over roast, then spread herb mixture leaving a small border to prevent the stuffing from squishing out as you roll.
  6. Roll the roast into a tight coil starting at the short end furthest from the fat cap (you want If you have a food processor - pulse garlic cloves and mushrooms until finely chopped the fat cap on the outside, not inside). You may find it easier to use the bottom sheet of cling wrap to help you get a tight roll. Tie with butcher's twine about every inch. Bag, vacuum seal and sous vide for at least 4 hours.
  7. Remove roast from bag. Pat dry with towels and sprinkle with pepper. Sear on the grill, or in a hot skillet until well browned on all side. ENJOY

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