Sous Vide Pork Loin

It’s not a big secret that I love my Sous Vide Supreme. It makes a killer flank steak and is even perfect for making fried chicken! I like pork loin, but it can be notoriously dry if baked in the oven, especially if it is over cooked. Enter the Sous Vide method of cooking. Sous Vide style of cooking includes a water bath being set to the temperature that is desired for the internal temperature of what is being cooked, so impossible to overcook and make dry. Not long ago, the safe temperature for pork was thought to be 160 degrees, but was recently lowered to 145 degrees. Pork tends to be a little dry at 160 degrees, so I aim for 150-155 degrees for tender, juicy pork. This recipe has a spicy, flavorful rub and is finished under the broiler with a sweet duck sauce, to make it perfectly caramelized.

Sous Vide Pork Loin 1Ingredients:
2 lb. pork loin roast
½ tsp. chipotle powder
1 tsp. salt
1 tsp. garlic powder
1 tsp. black pepper
2 tbsp. duck sauce, sweet and sour sauce, or any other sweet glaze or sauce that would pair well with the spice of chipotle.

Set Sous Vide to 153 degrees. In a small bowl, mix together chipotle powder, salt, garlic powder and black pepper. Rub spice mixture on the outside of pork loin, place in a vacuum seal bag, seal and cook in Sous Vide for approximately 4-6 hours. Once cooked, remove from pouch, coat outside in duck sauce. Broil on high for approximately 5 minutes until outside has some nice charring. Pork will be spicy, sweet, juicy and delicious!

Sous Vide Pork Loin 2Enjoy!

Sweet and Salty Pork in Sherry Garlic Sauce

Sweet and Salty Pork with Sherry Garlic SauceAfter a nice long weekend in Mexico, it’s time to get back to real life.  That means getting some snuggles from the pups, more yoga, and ditching the margaritas and enchiladas for some healthier fare.  These pork chops are braised in a salty, sweet, garlicky sauce, which makes them really tender and delicious. This has all the flavor profiles going for it, salty from the soy sauce, spice from the red pepper and garlic and sweet from the sherry and brown sugar. This dish goes really well with rice, noodles, or any green veggie you would like to sweep through this savory sauce.

Ingredients:
2 porterhouse or center cut pork chops
2 tbsp. brown sugar
4 tbsp. sherry
2 tbsp. soy sauce
2 tbsp. water
1 tbsp. flour
1 tbsp. plus 1 tsp. canola oil, divided
¼ tsp crushed red pepper
2 cloves garlic, minced

On medium-high heat, brown pork chops in 1 tbsp. oil in a heavy bottomed skillet for 3-5 minutes per side. Remove chops and reduce heat to medium-low.  Sauté garlic for 1 minute, until fragrant.  Wisk together brown sugar, sherry, soy sauce, water, flour, remaining oil and red pepper.  Return pork to skillet, pouring sauce on top evenly.  Cover and braise for 15 minutes.  Flip and cook covered for 8-10 minutes more, until internal temperature reads 145-155 degrees for medium to medium-well chops.  Sauce should have thickened during cooking.  Spoon some of that salty, sweet goodness on top of pork before serving.

Enjoy!