Modernist

62°C Sous Vide Pork Loin with Crunchy Apple, Fennel and Red Onion

I wanted to sous vide some pork loin to see how it would come out at different temperatures. This is attempt one at 62°C which means the pork is medium-well, or pretty much cooked all the way through. I already had some corn tortillas from Cool Chile Co and I made a crunchy salad with a julienne of apple, fennel and red onion, dressed with fresh lime juice and cider vinegar to give it a tang.

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I rubbed the pork in an earthy spice mix of black pepper, cumin, coriander and fennel with some blended garlic and smoked jalapeños. I already had the smoked chillies from an earlier recipe but you can use normal chilis or try some Gran Luchito smoked chilli paste instead.

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The juicy, spiced pork married beautifully with the crunchy, sweet and tangy salad. The corn tortillas have a great natural flavour and added a bit of bitter char when toasted in a dry skillet.

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62°C Sous Vide Pork Loin with Crunchy Apple, Fennel and Red Onion
Print Recipe
Servings Prep Time
3 people 10 minutes
Cook Time
1 hour
Servings Prep Time
3 people 10 minutes
Cook Time
1 hour
62°C Sous Vide Pork Loin with Crunchy Apple, Fennel and Red Onion
Print Recipe
Servings Prep Time
3 people 10 minutes
Cook Time
1 hour
Servings Prep Time
3 people 10 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Preheat the water bath to 62°C
  2. First make the spice mix. Toast the cumin, coriander and fennel seeds in a dry pan until fragrant. Then add to a spice grinder or pestle and mortar. Add the black pepper, garlic and smoked jalapeños and grind everything to a powder
  3. Press the pork loin steaks into the spice mix and then place them flat in vac bags and vacuum seal
  4. Place the bags in the water bath for 50 minutes (1 hour if they are 1 inch thick, less if they are thinner)
  5. While the meat is cooking in the bath, slice the fennel and red onion thinly and place in a large bowl. Cut the apples in half and remove the core. Cut into thin slices then stack these slices and slice again to achieve matchsticks. Add these to the bowl with the juice of half a lime to stop the apple discolouring
  6. Five minutes before the meat is done, put a griddle or cast iron skillet on as high a heat as possible. At this point you can dress the salad with the cider vinegar then add the chopped coriander and season with salt
  7. Remove the meat from the water bath and open the bags. Season the steaks with salt and sear on both sides until browned. The meat is already cooked so this needs to be as quick as possible just to give a caramelised crust
  8. Take the meat out of the pan to rest and toast the tortillas for 30 seconds each side. Slice the meat and serve with the crunchy salad in a tortilla with some extra lime juice and chopped coriander on top
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