Wednesday, December 20, 2017

Sous Vide Stuffed Pork Loin Roast

Sous Vide Stuffed Pork Loin Roast



When cooked properly, pork loin is moist, tender, and deeply flavorful. When under-seasoned and overcooked, it’s just plain sad — a dry, stringy end to a potential-filled piece of meat. Fortunately, with the Anova Sous Vide Precision Cooker, perfectly prepared pork loin is pretty much guaranteed. To ensure even seasoning throughout, we brine the pork overnight. It’s not essential to a quality end product, but we think it’s worth the extra step. To introduce even more flavor, we stuff this version with broccoli rabe, garlic, and a blend of cheese — our take on the classic Philadelphia roast pork sandwich made famous at places like DiNic’s, John’s Roast Pork, and Campo’s Deli. To finish, we roast until golden brown and serve with pork jus and crusty sesame-seed bread.

  • Prep Time: 01:00
  • Recipe Time: 04:00
  • Temperature : 140F / 60C

Ingredients

  • 4-pound boneless pork loin roast
  • 8 cups water
  • 1 cup Kosher salt
  • 1 cup sugar
  • 4 dried bay leaves
  • 1/2 cup dried fennel seeds
  • ¼ cup tablespoons whole black peppercorns
  • 1 quart ice cubes
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • ½ cup finely chopped sport peppers (or pepperoncini)
  • 1 bunch broccoli rabe (a.k.a. rapini), roughly chopped
  • ½ cup dry white wine
  • 1 cup grated Parmigiano Reggiano cheese
  • 1 tablespoon dried fennel seeds, toasted
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon freshly ground black pepper
  • 8 slices sharp Provolone cheese
  • 1 quart pork stock (alternatively, beef or chicken)

Directions

In a large sauce pan, bring the water, salt, sugar, bay leaves, fennel seeds, and peppercorns to a boil. Remove from the heat and stir in the ice cubes to cool.

Place the pork loin in a large container and cover with brine. Refrigerate for at least eight hours, and up to 24 hours.

Set Anova Sous Vide Precision Cooker to 140°F (60°C).

Remove pork loin from the brine, rinse under cold water, and pat dry. Butterfly the pork loin. The key is to use a sharp knife and take your time. Start with fat side up, making an initial cut lengthwise about a ½-inch below the fat cap. Continue slicing, unrolling the pork as you go, until you have a flat rectangle of pork.

In a large pan, saute garlic cloves in oil over medium heat until just beginning to brown. Add the sport peppers, broccoli rabe, and white wine. Season with salt and saute until the liquid in the pan has evaporated and broccoli rabe is cooked through but still slightly tender, about five minutes.

Remove the broccoli rabe mixture and place in a colander. Press on the mixture with a spatula to remove any excess moisture.

In a food processor, pulse the cooked broccoli rabe mixture, Parmigiano, fennel seeds, black pepper, and lemon zest until finely chopped, but not totally pureed — about five pulses, depending on your food processor.

Layer the pork loin with Provolone cheese. Spread broccoli rabe mixture evenly over pork, leaving about one inch on each side of the pork.

Tie the roast with butcher’s twine and place in a vacuum-seal or Ziploc bag. Set the timer for 4 hours.

Add title (e.g. “Finishing Steps - Stovetop”, “Finishing Steps - Grill”)

Remove the roast from the bag, reserving the cooking liquid. Preheat the oven to 450°F.

Pat the roast dry, brush with olive oil, season with salt and pepper, and roast in the oven until the skin has rendered golden brown, about 10-15 minutes.

Remove the roast from the oven and let rest for 10 minutes.

Add the cooking liquid and pork stock to sauce pan and simmer until reduced by two-thirds, about 10 minutes.

Remove the twine, slice, and serve with pork jus.

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