Sous-Vide Pork Loin
Tender pork loin provides plenty of protein with minimal carbs, and sous-vide keeps the lean cut juicy. A quick sear adds crust without drying the meat.
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Inventory: Sous-vide, Grill
Kitchen: Mediterranean
6 kg 666 gram
Digestion time: 4 hour
Complete protein: ✔
Pat pork (1000 g) dry. Finely chop garlic (6 g) and rosemary (3 g), mix with salt (12 g), chili pepper (2 g), and black pepper (3 g), then rub the meat.
Place the meat in a bag with butter (80 g), vacuum seal, and cook sous-vide at 60 °C for 8-10 hours.
Remove the loin from the bag, dry well, and sear quickly in olive oil (15 g) for 2-3 minutes per side to form a crust. Slice after a short rest.
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