Sous Vide Peppered Crusted Pork Loin with Roasted Spiralized Beets and Asparagus

Happy New Year everyone. I hope that everyone had a great time last night and that everyone stayed safe. As promised, here is the recipe for the meal that I made for New Year’s Dinner.

In the previous post I talked a little about the sous vide technique so know in advance that the process will take longer, so if you are looking for more of a last minute thing to whip up, this particular recipe isn’t for you at the moment. Enjoy.

Sous Vide Peppered Crusted Pork Loin with Roasted Spiralized Beets and Asparagus
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
4.5 hours 4 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
4.5 hours 4 hours
Sous Vide Peppered Crusted Pork Loin with Roasted Spiralized Beets and Asparagus
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
4.5 hours 4 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
4.5 hours 4 hours
Ingredients
  • 4 tbsp extra virgin olive oil reserve half for vegetables
  • 1 lb pork loin seasoned with coarse cracked black pepper
  • 1 bunch asparagus bottom trimmed
  • 1 lb spiralized beets can be bought at major grocery stores
  • to taste kosher salt
  • to taste black pepper
Servings: people
Instructions
  1. Fill a large container woth water and set your sous vide circulator for 145F. Place pork loin in cryovac (if you don't have a cryovac machine. Place in a ziplock bag)
  2. Once your water has reached the proper temperature, place your bagged pork loin into the water and let cook for 4 1/2 hours.
  3. During the last 30 mins of cooking time for the pork, preheat oven to 350F.
  4. In a bowl, toss 1 tbsp of oil and beets together and season with salt and pepper. Place on one half of a baking sheet and set aside.
  5. In the same bowl, toss together 1 tbsp oil, asparagus and salt and pepper. Place ingredients on other half of baking sheet. Cook vegetables for 12 minutes.
  6. When time is up on the pork, remove pork from bag and in a heated saute pan with remaining 2 tbsp olive, sear all sides of pork. Let rest and then serve with vegetables.
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