Sous Vide Center Cut Pork Loin with Maple Mustard Wine Reduction

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Job 36:26

    [26] Behold, God is great, and we know him not;

        the number of his years is unsearchable.

Sous Vide instructions 

145 degrees for 3 hours

3 lb slightly trimmed center cut pork loin

Dry rub 

2 t kosher salt 

2 t white sugar 

1/2 t coarse black pepper 

Place pork on paper plate

Put dry rub all around roast

Place in gallon size ziplock 

Marinate overnight in fridge 

Remove plate next day

Get all air out of bag

Sous Vide the above time and temp

Remove from water bath

Your roast should be around 147 degrees 

Melt 1 t clarified butter in skillet

Brown all sides

Tent with foil for 15 minutes 

Thin slice

So tender and juicy

Use same skillet to make reduction

Add a little more butter if necessary 

Maple Mustard Wine reduction

1 large Shallot, diced(1c)

1 T roasted garlic

1/4 c Sauvignon Blanc 

2 T maple syrup 

1 T Dijon 

1 T Soy sauce

Salt and pepper to taste 

Sauté Shallots, salt, pepper and garlic in clarified butter 

Add Dijon, Soy and syrup 

Add Wine

Reduce