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I have decided to serve a bone in pork loin cooked sous vide but am struggling to find a recipe so I wanted to post my idea of a recipe and see what people think.
1 bone in pork loin 5-6 poundss brined the day before. I usually brine with peppercorn, salt and apple juice as the extras.
Salt, pepper, a little sage, a little thyme and into the water bath at 137 for 5 hours -is this long enough?
Remove and pat dry then cook in the wok that has peanut oil heated to 425, ladling the oil on top of the loin for even browning.
Take the juice from the bag and reduce with red wine, shallots, sage, and thyme. Strain then back into the pan to finish with a couple tablespoons of butter.
So where am I going wrong or does this look good?
1 bone in pork loin 5-6 poundss brined the day before. I usually brine with peppercorn, salt and apple juice as the extras.
Salt, pepper, a little sage, a little thyme and into the water bath at 137 for 5 hours -is this long enough?
Remove and pat dry then cook in the wok that has peanut oil heated to 425, ladling the oil on top of the loin for even browning.
Take the juice from the bag and reduce with red wine, shallots, sage, and thyme. Strain then back into the pan to finish with a couple tablespoons of butter.
So where am I going wrong or does this look good?
