Pork Loin Roast with Apples and Walnuts
Chef Series Digital Sous Vide Bath
$199.99
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Ingredients
1 (2–2.5 lb) pork loin roast, butterflied
1 teaspoon kosher salt
4 slices bacon, minced
½ yellow onion, minced
3 cloves garlic, minced
10 sage leaves, sliced
10 sprigs thyme, leaves only
1 teaspoon soy sauce
1 tablespoon dry white wine (optional)
1 Gala apple, peeled, cored, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup unsalted chicken or pork broth
3 tablespoons unsalted roasted walnuts, chopped
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Instructions
Score pork skin with a knife and season roast with salt.
In a medium saucepan, cook bacon over medium heat until fat is rendered, 1–2 minutes. Add onion, garlic, sage, thyme, and soy sauce. Cook 2–3 minutes until onion is translucent. Deglaze with wine (if using).
Add apple, kosher salt, black pepper, and broth. Cook 5–8 minutes until apples are soft and broth is reduced. Stir in walnuts and let filling cool.
Spread filling over the pork loin, leaving a 1-inch border. Roll tightly, jelly-roll style, securing with butcher’s twine every 2 inches.
Place pork loin in Vacuum Bag and remove air with the Vacuum Pump. Add to Sous Vide Bath and cook at 137°F for 3 hours.
Remove from bag, pat dry, and place under the broiler, skin side up. Broil 2–3 minutes until golden brown. Rest 5 minutes before pigging out!
